Description
This Cashew Crunch Salad with Sesame Dressing is a fresh, vibrant, and crunchy salad made with shredded cabbage, edamame, crunchy ramen noodles, and a sweet-savory sesame dressing. Perfect as a light lunch or a crowd-pleasing side dish.
Ingredients
- 4 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 2 cups shredded carrots
- 1 cup edamame, cooked and shelled
- 1/2 cup green onions, chopped
- 1/2 cup cashews, roughly chopped
- 1 package ramen noodles, crushed (seasoning discarded)
- 1 tablespoon butter
- 1/4 cup sesame seeds
- 1/4 cup olive oil
- 2 tablespoons white vinegar
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
Instructions
- Heat a skillet over medium heat and melt the butter. Add the crushed ramen noodles and sesame seeds. Sauté for a few minutes until golden brown. Remove from heat and let cool.
- In a large bowl, combine green cabbage, purple cabbage, carrots, edamame, green onions, and cashews.
- In a small bowl or jar, whisk together the olive oil, white vinegar, sugar, soy sauce, salt, garlic powder, and ground ginger to make the dressing.
- Pour the dressing over the salad and toss to combine.
- Just before serving, add the toasted ramen and sesame seed mixture to the salad and gently toss again.
Notes
- Add the crunchy ramen topping just before serving to keep it crispy.
- This salad stores well for meal prep if you keep the dressing and crunchy topping separate until ready to serve.
- You can customize by adding grilled chicken or tofu for added protein.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Tossed
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 6g
- Sodium: 430mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 5mg
