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Crunchy Cashew Salad with a twist of nostalgia and vibrant textures.
It was the summer I finally moved back to my childhood neighborhood—an area filled with eclectic charm and bustling farmer's markets. Armed with a bag of fresh produce, I decided to make something vibrant for my new neighbors. The crunch of finely shredded green and purple cabbage paired with matchstick carrots felt like a party in a bowl. As I tossed them together, I couldn't help reminiscing about the many summer picnics my family hosted on our old porch. A dash of sesame oil and a hint of garlic powder brought back a flood of those sun-drenched memories.
One of my fondest childhood memories involved cracking open fresh peas with my grandmother. But in this salad, I opted for edamame—a global twist for a worldly neighborhood. Roasted cashews gave it the satisfying crunch that always reminds me of the nut mixes my dad would make for game nights. Taking a tip from years of potluck experience, I prepared the dressing in a mason jar. It’s the easiest way to shake things up without a fuss. Adding a spoonful of Greek yogurt added a creamy texture that brought everything together beautifully.
As I gathered with my new friends, watching them taste the varied flavors and textures, I knew I’d made the right move. Those crunchy chow mein noodles on top sparked surprised grins and laughter around the table. This salad wasn't just about introducing myself; it was about sharing a piece of home while embracing my fresh start. I found myself silently toasting to new beginnings with each crunchy bite.
Ingredients
For the dressing:
- 1/4 cup olive oil
- 3 tablespoons white vinegar
- 2 tablespoons sesame oil
- 2 tablespoons sugar
- 1 teaspoon salt
- garlic powder to taste
- 1/4 cup Greek yogurt or mayonnaise optional
For the salad:
- 1/2 head green cabbage finely shredded
- 1/2 head purple cabbage finely shredded
- 2 cups carrots matchstick-cut or shredded
- 1 cup fresh cilantro chopped
- 1/2 cup green onions sliced
- 2 cups edamame cooked and cooled
- 1–2 cups cashews roasted
- chicken shrimp, or another protein of your choice, optional, to taste, cooked and sliced
- 2 cups crunchy chow mein noodles optional, for topping
Directions
- Add the olive oil, the white vinegar, the sesame oil, the sugar, the salt, and the garlic powder into a mason jar.
- Shake up the jar until the mixture is smooth.
- Add the Greek yogurt and shake again until smooth.
- Add the green cabbage, the purple cabbage, the carrots, the cilantro, the green onion, the edamame, the cashews, and the protein into a large bowl and toss to combine.
- Add the crunchy chow mien noodles.
- Drizzle the salad with the dressing.
- Serve.
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