Go Back
–+ servings

Cabbage & Cashew Crunch Salad

This vibrant Cashew Crunch Salad features crisp shredded cabbage, roasted cashews and edamame tossed in a creamy Asian-inspired almond butter dressing. It's high in protein and fiber and stays crunchy for days, making it perfect for your weekly meal prep.
5 from 9 votes
Print Pin
Prep Time: 20 minutes
Servings: 4 servings
Author: Sarah Sullivan
Calories: 230kcal

Video

Ingredients

Salad Mix

  • 4-5 cups shredded cabbage I use a mix of red and green
  • 2 cups finely chopped lettuce Romaine or iceberg
  • 2 medium carrots shredded or julienned
  • 1 cup shelled edamame
  • 1/2 cup chopped fresh cilantro
  • 3/4 cup roasted cashews sub almonds or peanuts

Almond Butter Dressing

  • 1/4 cup almond butter sub peanut butter or tahini
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon lime juice about 1/2 lime
  • 2 teaspoons brown sugar or maple syrup
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon minced or grated ginger
  • 1 small clove garlic finely minced
  • 2 teaspoons sriracha or sambal chili paste optional
  • 1-3 tablespoons warm water as needed, to adjust consistency

Instructions

  • Prep the salad mix: In a large mixing bowl, toss together the shredded cabbage, chopped lettuce, shredded carrots, chopped cilantro, edamame, and roasted cashews.
  • Make the dressing. Whisk together all ingredients for the dressing: almond butter, soy sauce, rice vinegar, lime juice, brown sugar, sesame oil, minced ginger, and minced garlic. Whisk in 1-3 tablespoons of warm water as needed to thin the dressing to a creamy yet pourable consistency.
  • Combine: When ready to serve, toss all ingredients together and enjoy!
  • A note for leftovers & meal prep: Store the chopped lettuce and roasted cashews separate if you won't be eating it all in one sitting. The dressing can be tossed with the rest of the ingredients and refrigerated for up to 3-4 days; the cabbage and carrot will stay crisp. Simply add in the lettuce and cashews when it's time to serve.

Notes

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.
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.

Nutrition

Calories: 230kcal | Carbohydrates: 18g