Crisp Rainbow Veggie Salad
A vibrant, colorful salad featuring a mix of fresh vegetables and toasted cashews, drizzled with a creamy sesame ginger dressing. Perfect for busy weeknights or gatherings.
Ingredients
Salad Ingredients
- 4 cups green cabbage, thinly shredded Adds crunch
- 2 cups red cabbage, thinly shredded For color and sweetness
- 1 cup julienned carrots Adds a sweet earthiness
- 1 each red bell pepper, sliced For juicy sweetness
- 1 cup shelled edamame Provides protein and nuttiness
- 3 each green onions, sliced Adds fresh brightness
- 1/2 cup fresh cilantro, chopped For herbal flavor
- 3/4 cup roughly chopped roasted salted cashews Rich, nutty crunch
Dressing Ingredients
- 1/4 cup toasted sesame oil Rich flavor
- 3 tablespoons rice vinegar Brings tanginess
- 2 tablespoons soy sauce For umami flavor
- 1 tablespoon honey Natural sweetness
- 1 tablespoon fresh lime juice Brightens flavors
- 1 teaspoon freshly grated ginger Adds warmth and spice
- 1 teaspoon minced garlic For depth of flavor
- 1 tablespoon creamy peanut butter (optional) For extra creaminess
Instructions
Preparation
- In a large mixing bowl, combine the green cabbage, red cabbage, carrots, red bell pepper, edamame, green onions, and cilantro. Toss to evenly mix.
- In a separate small bowl or jar, whisk together the sesame oil, rice vinegar, soy sauce, honey, lime juice, ginger, garlic, and peanut butter (if using) until smooth.
- Pour the dressing over the salad mixture and toss to coat all vegetables.
- Sprinkle the chopped cashews over the top just before serving.
- Enjoy immediately or refrigerate for 30 minutes to enhance flavors.
Notes
Roast cashews lightly in a pan to enhance their nuttiness before adding to the salad. Feel free to add grilled chicken or tofu for added protein. You can also vary vegetables based on what's available.