Here’s a new Asian Cabbage Salad with Cashews recipe you can make as a side dish, or add a protein, like chicken to make it a main dish salad!
You parboil the shredded cabbage for just 3 minutes to soften it a bit, then add the dressing and remaining ingredients.
After it chills in the fridge for a few hours, all the flavors meld together deliciously.
Just before serving, sprinkle the salad with crunchy cashews and a little extra sea salt and pepper!
Asian Cabbage Salad with Cashews
1/2 of a Green Cabbage, Shredded with a Sharp Knife
1/4 Cup of Shredded Carrots
3 Green Onions, Sliced
1/2 Cup of Coarsely Chopped Cashews
1 Tablespoon of Fish Sauce (I use Red Boat)
1 Tablespoon of Coconut Aminos
Juice of 2 Limes
1/2 Cup of Full Fat Coconut Milk
2 Tablespoons of Garlic Olive Oil or (Olive Oil and 1 Clove of Minced Garlic)
1 Teaspoon of Sea Salt
1/2 Teaspoon of Black Pepper
Directions: Bring a large pot of salted water to a boil over high heat. While the water is coming to a boil, whisk together your dressing and prep the rest of the ingredients.
When the water is at a rolling boil, add the shredded cabbage and cook for 3 minutes. Pour the cabbage into a colander, and drain thoroughly.
Add the warm cabbage to a large bowl along with the green onions and carrots. Pour the dressing over the vegetables and toss to coat well. Refrigerate for 2 hours before serving and up to a day. Before serving, sprinkle with the chopped cashews and some additional sea salt and pepper to taste.
Have a fabulous day! 🙂