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Looking down at a bed of shredded cabbage and carrots topped with bell pepper strips, cilantro, green onions, edamame, and cashews, drizzled with peanut butter dressing.

Asian Cashew Salad

A crunchy Asian cashew salad with shredded cabbage, carrots, edamame, and a tangy sesame dressing.
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Prep Time 20 minutes
Total Time 20 minutes
Course Salad
Cuisine Asian
Servings 6 servings
Calories 370 kcal

Ingredients
  

For the salad dressing:

  • 1/4 cup olive oil
  • 3 tbsp white vinegar
  • 2 tbsp sesame oil
  • 2 tbsp honey
  • 1 tbsp peanut butter see notes for substitutions
  • 1 tbsp soy sauce
  • 1/4 tsp ginger powder
  • 1/4 tsp garlic powder

For the salad:

  • 1/2 small purple cabbage shredded
  • 1/2 small green cabbage shredded
  • 2 carrots cut into thin matchsticks (julienned)
  • 1 red bell pepper cut into thin strips
  • 1/2 cup cilantro (coriander) chopped
  • 2 green onions thinly sliced
  • 1 cup shelled edamame 160g edamame beans, 400g edamame in the pods
  • 1 cup roasted cashews 130g

Instructions
 

For the salad dressing:

  • Make the dressing:

    Make the dressing: shake together olive oil, white vinegar, sesame oil, honey, peanut butter, soy sauce, ginger powder, and garlic powder in a jar, or whisk thoroughly with a fork. Set aside.

For the salad:

  • Cook and shell edamame:

    Prep the edamame: boil according to package instructions. Drain, and if using edamame in pods, shell them.

  • Assemble salad base:

    Layer the purple and green cabbage, carrots, bell pepper, cilantro, and green onions in your salad dish. Toss to combine.

  • Add edamame and cashews:

    Top with the edamame and cashews.

  • Drizzle dressing and toss:

    Right before serving, drizzle with the dressing and toss to combine. Enjoy!
Keyword asian cashew salad