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.
Prep Time 15mins
Total Time 15mins
Author Hostess At Heart
8cupsof chopped red cabbage
4green onions sliced thinly white and green parts
Ginger Sesame Vinaigrette
1/2cupcanola oilor vegetable oil
1/4cuprice wine or white wine vinegar
1tspgrated fresh ginger
2tspreduced sodium soy sauce
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.
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.
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.