Cashew Asian Cabbage Salad Recipe

The beautiful colors in this Asian Cabbage Salad make for a show stopper dish. Crunchy veggies and cashew nuts are tossed in a ginger sesame vinaigrette for one delicious salad!

I go to one of the elementary schools here in town every Tuesday as a part of a mentoring program. One of the women that work there has the same thing for lunch every single day. It’s a simple cabbage salad that she throws together. All of the colors in her salad are just striking. I knew that I wanted to create my own version and came up with a Cashew Asian Cabbage Salad.

Not long ago I posted my Easy Grape Clementine salad that was perfect for this time of year because all of the ingredients are available year around. The same thing is true for this salad. It tastes so crisp and light that it’s perfect year around. It makes a large dish and keeps so well that it’s perfect to take to a potluck or pack it up for lunch!

Don’t have time to make it now? Pin it for later!

Cashew Asian Cabbage Salad

Author: Hostess At Heart

The beautiful colors in this Asian Cabbage Salad make for a show stopper dish. Crunchy veggies and cashew nuts are tossed in a ginger sesame vinaigrette for one delicious salad.

5 from 2 votes

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Salad

Cuisine American, Asian

Keyword: Asian Salad, Cabbage Salad, Cashew Asian Cabbage Salad

Servings: 12

Ingredients

  

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Salad

• 8 cups of chopped red cabbage
• 1 large red pepper diced
• 4 green onions sliced thinly white and green parts
• 2 cups carrots shredded
• 3/4 cup cashews chopped

Ginger Sesame Vinaigrette

• 1/2 cup canola oil or vegetable oil
• 1/4 cup rice wine or white wine vinegar
• 1 tsp grated fresh ginger
• 1/4 cup sugar
• 1 tsp Dijon mustard
• 2 tsp reduced sodium soy sauce
• 1/4 tsp wasabi paste
• 1 tbsp sesame seeds roasted
• 1/2 tsp kosher salt
• 1/4 tsp ground pepper

Instructions

 

• Combine all of the salad ingredients, except for the cashews, together in a large bowl.
• Whisk vinaigrette ingredients together and pour over salad ingredients. Stir to combine.
• Refrigerate until serving.
• Garnish salad with chopped cashews at time of serving.

Notes

I don't mix the cashews in the salad bowl. I sprinkle them on the dishes at time of serving.

This salad can be made with a combination of red and green cabbage.

This salad can be made in advance. It stays very well in the refrigerator.

Nutrition

Calories: 181kcalCarbohydrates: 14gProtein: 2gFat: 13gSaturated Fat: 1gSodium: 164mgPotassium: 301mgFiber: 2gSugar: 8gVitamin A: 4575IUVitamin C: 48.5mgCalcium: 47mgIron: 1.3mg

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

Tried this recipe?Let me know how it was!

We loved this salad and how cool and crunchy it is. It pairs perfectly with grilled food or just a sandwich at lunch. I wouldn’t want to eat it everyday like the lady at the school but will be adding it to our regular must make salad list!

By the way, did you know that today is National Cabbage Day? I was going to send out cards but Hallmark was all out of Happy National Cabbage Day cards. So, my gift to you is this amazing salad. I hope you will give it a try and let me know what you think.

Now, I love a good salad and here are a few more salads that we love!

Asian Soba Noodle Salad Recipe

Cherry Chipotle Salad

Delicious Greek Tabouli Salad