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cabbage salad with cashews and sesame dressing in a bowl on a counter
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Cabbage Cashew Salad with Sesame Dressing

This flavorful and crunchy vegetarian salad is full of color and finished with a lime juice and sesame tahini dressing.
Course Salad
Cuisine American, Asian
Prep Time 25 minutes
Total Time 25 minutes
Servings 4 2-cup servings
Calories 563kcal
Author Lizzie Streit, MS, RDN

Ingredients

For the salad

  • 6 cups shredded cabbage or substitute a 10-ounce bag of coleslaw mix
  • 1 bell pepper thinly sliced
  • 1 cup shredded carrots use pre-shredded or grate by hand
  • 2 green onions sliced
  • 2 cups edamame shelled and cooked
  • 1 cup dry roasted cashews roughly chopped

For the dressing

  • ⅓ cup tahini
  • ¼ cup honey sub maple syrup to make vegan
  • ¼ cup lime juice from 2 limes
  • 1 to 2 tablespoons toasted sesame oil use 2 for a stronger flavor
  • 1 clove garlic minced or pressed
  • ½ teaspoon salt
  • 2 tablespoons sesame seeds optional
US Customary - Metric

Instructions

  • Prepare the vegetables for the salad. If you are shredding your own cabbage and have a mandolin, use that to get very stringy pieces. If your edamame is frozen, prepare it according to package instructions while you gather the other ingredients. Slice the bell pepper, grate the carrots if they're not already shredded, slice the green onions, and roughly chop the cashews.
  • In a large mixing bowl, combine the shredded cabbage, sliced bell pepper, grated carrots, sliced green onions, edamame, and cashews.
  • In a separate bowl or measuring cup, whisk together the tahini, honey, lime juice, sesame oil, garlic, salt, and sesame seeds. If the dressing seems too thick, whisk in splashes of water as needed to thin it.
  • Pour the dressing over the salad ingredients. Toss until everything is well-coated.
  • Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!

Notes

  • Leftovers can be stored in an airtight container in the fridge for 2 to 3 days. However, the salad might get a little soggy over time. If you want to make it in advance to eat over a few days, keep the salad and dressing in separate containers. Dress the salad right before serving.
  • To boost the protein content of this meal, add chicken, shrimp, or tofu.

Nutrition

Serving: 2cups | Calories: 563kcal | Carbohydrates: 53g | Protein: 21g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 15g | Sodium: 351mg | Potassium: 1053mg | Fiber: 11g | Sugar: 28g | Vitamin A: 6462IU | Vitamin C: 90mg | Calcium: 192mg | Iron: 6mg