Crunchy Cashew Cabbage Salad

Crunchy Cashew Cabbage Salad with a creamy dressing is an easy weeknight recipe that’s ready in ten minutes. Serve with hot, crunchy bread!

Crunchy Cashew Cabbage Salad is the perfect recipe alternative to traditional coleslaw, and a little different than some of my favorite traditional recipes! With apples soon to be in season, you may love my Sweet Asian Slaw or this easy Corn Cabbage Tangy Cole Slaw served with chuck roast sandwiches and fresh corn.

Crunchy Cashew Cabbage Salad

By the way, did you see my method for cooking corn on the cob? Check it out, here.

Cabbage Slaw with Crunchy Cashews

Crunchy and cold with a creamy dressing, this Cashew Slaw Recipe is the best. We love grilled chicken with slaw (and my chicken marinade recipe is the best). Oh, and look at this beautiful sunlight?

Most families do love slaw served with a summer barbecue, on a good pork slider, or as a side with perfectly grilled chicken. We are in love with this Crunchy Cashew Cabbage Salad with mandarin oranges and fresh herbs.

The secret ingredient?

The secret to this recipe is the toasted cashews—oh so good.

Ingredients for Crunchy Cashew Cabbage Salad

• Napa cabbage + purple cabbage
• Sliced radish
• Roasted cashews
• English cucumber + jicama + carrots + bell peppers
• Mandarin oranges
• Cilantro + mint
• Mint, packed, chopped. plus whole leaves to garnish

Here’s the vegan salad dressing ingredients:

• Creamy unsalted peanut butter
• Coconut milk
• Lime juice + zest
• Toasted sesame oil
• Soy sauce
• White sugar
• Ginger + garlic
• Avocado

How to make the Toasted Cashew Slaw

1. In a food processor or blender, combine the peanut butter, coconut milk, lime juice and zest, sesame oil, soy sauce, honey or sugar, ginger, garlic, and avodcado. Blend until smooth and silky. Refrigerate until ready to dress salad.
2. Using a mandolin, thinly slice the cabbage. Place in a large bowl, then add the radish, cucumber, jicama, carrot, and red bell pepper. Drizzle 2/3 of the dressing over the slaw and toss.
3. Add the mandarin oranges, reserving some for garnish, some of the cashews, cilantro, and mint, and lightly toss until just combined.
4. Drizzle on remaining dressing, and garnish with remaining cashews, orange, and herbs.

Serve cold — it’s FANTASTIC!

Slaw options:

• If you love peanuts, they are great in place of the cashews.
• To save time, use rotisserie chicken if you want to add protein.
• You can slice your own cabbage, or buy already shredded cabbage in the store.
• Make the dressing a couple of days in advance and store in the fridge.
• Oh, and if you don’t need this recipe to be vegan, you can substitute the white sugar for honey!
• If you can’t find dry roasted cashews, toast in the microwave for 1-2 minutes, turning, every 20 seconds (lay on a paper towel).

Or, bake the cashews at 400F. Spread cashews out on baking sheet and place on center rack. Roast 10 to 12 minutes, turning 1 to 2 times, until slightly brown. Remove and allow to cool completely before using. [THESE MAKE A GREAT SNACK, TOO!]

How to mix the salad

Once you pour the dressing over the cabbage, allow to sit and soften the cabbage. If you like a crunchy salad, shake the dressing in a mason jar and pour it on the vegetables just before you’re ready to eat.

We can’t get enough of summer salads, and this one is one of the BEST.

Serve with hot crunchy bread and butter!

ENJOY!

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Get the Recipe:

Crunchy Cashew Cabbage Salad

Prep Time: 20 minutes mins

Total Time: 20 minutes mins

Yield: 4

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Ingredients

 

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• ½ head Napa cabbage, about 4 cups, thinly sliced
• ½ head purple cabbage, about 4 cups, thinly sliced
• 3 finely sliced radish, julienned (optional)
• ¾ c roasted cashews, roughly chopped
• ½ English cucumber, julienned
• 6-8 oz jicama, julienned (about 1/4 medium jicama)
• 3 medium carrots, julienned OR 1 1/2 c shredded carrot
• 6-8 red bell peppers, julienned
• 2-3 mandarin oranges, supremed (or use canned Mandarin oranges)
• 1 c cilantro, packed, chopped, plus whole leaves to garnish
• 1 c mint, packed, chopped. plus whole leaves to garnish

Peanut Coconut Vegan Dressing:

• ⅓ c creamy unsalted peanut butter
• ⅔ c coconut milk
• 2 Tbsp lime juice
• Zest of 1 lime
• 1 ½ Tbsp toasted sesame oil
• ¼ c soy sauce
• 2 Tbsp white sugar
• 3 ’’ piece ginger
• 4 cloves garlic
• ½ small avocado, about 1/3 c

Instructions

 

• In a food processor or blender, combine the peanut butter, coconut milk, lime juice and zest, sesame oil, soy sauce, honey or sugar, ginger, garlic, and avodcado. Blend until smooth and silky. Refrigerate until ready to dress salad.
• Using a mandolin, thinly slice the cabbage. Place in a large bowl add the radish, cucumber, jicama, carrot, and red bell pepper. Drizzle over 2/3 of the dressing and toss.
• Add the mandarin oranges, reserving 1/4 c to garnish, 1/2 c of cashews, cilantro, and mint, and lightly toss until just combined.
• Drizzle on remaining dressing and garnish the slaw with remaining cashews, orange, and herbs. Serve cold.

Cuisine: American

Course: Salad

Author: Sandy / Reluctant Entertainer

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