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+ servings

Cashew Cabbage Salad with Bok Choy

A flavorful, crunchy vegetarian salad with a cabbage and bok choy base. Finished with a sesame dressing.
Course Salad
Cuisine American, Asian
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 people
Calories 467kcal


  • 3 cups shredded cabbage can use red or green
  • 3 cups bok choy thinly sliced
  • ½ cup shredded carrots
  • ¼ cup green onions ~2 sliced
  • ½ cup cashews
  • 1 cup quinoa cooked
  • 1 cup edamame cooked



  • 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.


Leftovers can be stored in an airtight container in the fridge for 1-2 days. To boost the protein content of this meal, add chicken or fish.


Calories: 467kcal | Carbohydrates: 47g | Protein: 12g | Fat: 29g | Saturated Fat: 4g | Sodium: 217mg | Potassium: 762mg | Fiber: 7g | Sugar: 24g | Vitamin A: 5843IU | Vitamin C: 76mg | Calcium: 146mg | Iron: 4mg