Prepare the Salad
In a large mixing bowl, toss together the cabbage, carrot, romaine, cilantro, and edamame, along with the dressing.
Top with roasted cashews and enjoy!
Leftovers
If you think you will have leftovers, I recommend keeping the dressing separate from the salad mix and dressing only the amount you need for your meal. The salt and acid in the dressing will make the lettuce soggy. For a version that holds up for several days once dressed, you can leave out the lettuce and use extra cabbage instead.
Extra protein: Enjoy this salad with a serving of our crispy Sesame and Panko Crusted Tofu for an extra 7 grams of protein. Or toss in some vegan chicken, or even some chopped soy curls.
Extra crunch: Try adding in chow mein noodles or fried wonton strips for an extra crunchy treat. You can also add in extra nuts/seeds, such as toasted almond slivers or sesame seeds.
Extra flavor: Mix it up by using pre-seasoned nuts, like spicy cashews or peanuts.
No cilantro: Not a fan of cilantro? Try subbing in some fresh mint, Thai basil, and/or scallions.
Calories: 230kcal | Carbohydrates: 18g | Protein: 11g | Fat: 14.5g | Saturated Fat: 2.2g | Sodium: 361.5mg | Fiber: 4.8g