I always love chopped salads made from fresh veggies! Today I used Napa and purple cabbage, carrots, red bell pepper, green onions, sugar snap peas, and avocado. You could easily use any vegetables you’d like in this one – anything that provides a nice variety of color and texture. If cashews aren’t your favorite, use almonds! Cucumbers would be a nice addition as well – anything you have on hand would work! The addition of fresh cilantro and basil adds a lovely herb element too.
After chopping the vegetables and toasting the cashews, make the peanut dressing. The Sriracha is optional if you’d prefer it less spicy. I love the combination of the peanut flavor, garlic, and soy sauce! This also can be used as a dip for spring rolls, or as a marinade for tofu or tempeh (even chicken if that’s your jam!)
- 1 head of Napa cabbage, chopped
- 1/2 head of purple cabbage, chopped
- 3-4 medium carrots, chopped
- 1 large red bell pepper, chopped
- 1 cup sugar snap peas, ends trimmed and chopped in half
- 4-5 green onions, sliced
- 1/3 cup fresh basil, chopped
- 1/4 cup cilantro, chopped
- 1 cup cashews, chopped
- Avocado or olive oil spray
- 1 Tbsp. sesame seeds
- 3-4 ripe avocados, diced
- 2 garlic cloves, minced
- 2 Tbsp. honey or molasses
- 4 Tbsp. creamy peanut butter
- 1/2 cup soy sauce or tamari
- 1 1/2 Tbsp. rice wine vinegar
- 1 1/2 Tbsp. sesame oil
- Fresh ground pepper
- 2 tsp. Sriracha (optional)
- Spray a small skillet with the oil and heat to medium-high. Add the cashews, and toast until lightly browned. Set aside to cool.
- Add the cabbage, carrots, pepper, snap peas, green onions, basil, cilantro, sesame seeds, and avocados to a large bowl.
- Whisk together the garlic, honey or molasses, peanut butter, soy sauce or tamari, rice wine vinegar, sesame oil, and Sriracha in a small bowl.
- Add the cashews and avocado to the large bowl and then add the dressing. Toss to combine.
*This makes a large batch, so you could easily cut the recipe in half for both the salad and the dressing.
You can make this a day ahead of time – combine all of the vegetables (besides the avocado) into a large bowl and keep covered in the fridge. Make the dressing ahead of time and refrigerate until ready to use, then add the avocado at the end.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 389Total Fat: 24gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 0mgSodium: 821mgCarbohydrates: 44gFiber: 9gSugar: 29gProtein: 7g
Nutritional information is an estimate and may vary per preparation.