Crunchy Cashew Cabbage Salad
Ingredients
- 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.