This crunchy Cashew Cabbage Salad is made with a bok choy and cabbage base and finished with a sesame dressing. It’s the ideal side, meal prep lunch, or potluck dish.
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Say goodbye to boring salads and hello to this flavorful, nutritious, exciting, and colorful Cashew Cabbage Salad!
This recipe has a LOT going on, and it’s all good, my friends. VERY good.
First, there’s the base. Shredded red cabbage and bok choy (YUM) provide an excellent foundation for ALL the best toppings: cashews, green onions, carrots, quinoa, and edamame.
Oh, and the dressing. It’s bomb. I actually tweaked it a couple times to make sure it was the best it could be. It’s incredibly flavorful from toasted sesame oil spiked with lime juice, honey, garlic, and ginger. Would love to know what you think!
How to Make Cashew Cabbage Salad
To make this delicious salad, you first need to prep the cabbage and bok choy. You need approximately 3 cups of shredded cabbage, which equates to ~½ of a head of cabbage. You can use red or green, but I personally like the color of red!
If you’re short on time, look for pre-shredded cabbage at the store. But if you want to shred it yourself, use a very sharp knife or a mandoline. (Oh, and you’ll probably have leftovers, which means you can make Pickled Red Cabbage too!)
Next, slice the bok choy into thin pieces. Add the cabbage and bok choy to a bowl with shredded carrots, chopped scallions, cooked edamame, cashews, and cooked quinoa.
You can usually find cooked edamame at most grocery stores. If it’s frozen, let it thaw at room temp before adding to the salad. To cook the quinoa, combine 1 part quinoa with 2 parts water in a saucepan, bring to a boil, then cover and simmer for ~15 minutes.
Finally, make the dressing by combining olive oil, toasted sesame oil, lime juice, garlic, ginger, salt, and honey. Drizzle this over the salad and mix it all up!
What to Serve with Cashew Cabbage Salad
This salad can stand alone as a main dish, but if you want to increase the protein content, add chicken or fish.
You can make this recipe in advance and store in an airtight container in the fridge for later. It should stay for a few days. If you want to freshen it up a bit, squeeze some lime juice on it before serving.
If you’re looking for other recipes with cabbage or bok choy, don’t forget to check out:
- Farmers Market Crunchy Cabbage Slaw
- Seared Cabbage Wedges with Orange Ginger Tahini
- Broiled Sesame Ginger Bok Choy
- Vegetarian Pea and Bok Choy Tacos
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Cashew Cabbage Salad with Bok Choy
- ¼ cup olive oil
- 1.5 tablespoon toasted sesame oil
- ¼ cup honey
- 2 limes - juiced
- 2 cloves garlic - minced or pressed
- 1 teaspoon fresh ginger - finely chopped
- ¼ teaspoon sea salt
- In a large bowl, combine the cabbage, bok choy, carrots, green onions, cashews, quinoa, and edamame.
- In a separate bowl, whisk together the olive oil, sesame oil, honey, lime juice, garlic, ginger, and salt. Pour this over the salad and toss until coated.
Eat the rainbow ;-)!
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