two plates of asian cabbage salad with bowl in back groung
5 from 2 votes

Cashew Asian Cabbage Salad

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 15 mins
Total Time 15 mins
Servings 12
Author Hostess At Heart



  • 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


  • 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.


Calories: 181kcal | Carbohydrates: 14g | Protein: 2g | Fat: 13g | Saturated Fat: 1g | Sodium: 164mg | Potassium: 301mg | Fiber: 2g | Sugar: 8g | Vitamin A: 4575IU | Vitamin C: 48.5mg | Calcium: 47mg | Iron: 1.3mg
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