Ingredients
Salad Ingredients
- 1/2 head of green cabbage, finely shredded
- 1/2 head of purple cabbage, finely shredded
- 2 cups carrots, matchstick-cut or shredded
- 1 cup fresh cilantro, chopped
- 1/2 cup sliced green onion
- 2 cups cooked edamame
- 1–2 cup roasted cashews
- 2 cups crunchy chow mein noodles (optional)
- Chicken, shrimp, or any other protein you like (optional)
Dressing Ingredients
- 1/4 cup olive oil (any oil can be used)
- 3 tablespoons white vinegar
- 2 tablespoons sesame oil (essential for flavor)
- 2 tablespoons sugar
- 1 teaspoon salt
- A few shakes of garlic powder
- Optional: 1/4 cup Greek yogurt or mayo (adjust to taste for creaminess)
Instructions
- Prepare the Dressing: Combine olive oil, white vinegar, sesame oil, sugar, salt, and garlic powder in a jar. Shake vigorously until the mixture is smooth and emulsified. If using, add Greek yogurt or mayonnaise and shake again until fully incorporated and creamy.
- Toss the Salad: In a large bowl, mix together the shredded green and purple cabbage, carrots, chopped cilantro, sliced green onions, cooked edamame, roasted cashews, and crunchy chow mein noodles if using. Add your choice of cooked protein such as chicken or shrimp if desired.
- Dress and Serve: Drizzle the prepared sesame dressing over the salad and toss well to evenly coat all ingredients. Serve immediately for best crunch and flavor.
Notes
- Roast cashews yourself for enhanced flavor or use pre-roasted for convenience.
- For a vegan or vegetarian option, omit animal protein and the optional Greek yogurt or mayo or use plant-based alternatives.
- Cook edamame by boiling or steaming fresh or frozen pods, then shell before adding.
- The crunchy chow mein noodles add texture but can be omitted for a gluten-free meal.
- Adjust sugar and salt in the dressing to your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (mainly for cooking edamame and optional protein)
- Category: Salad
- Method: No-Cook
- Cuisine: Asian Fusion
- Diet: Vegetarian
