Asian Cashew Salad
by Katie Chin, Tastemaker in Residence
Ingredients
Salad
1/2 cup toasted sliced almonds
½ small head green cabbage — finely sliced
½ small head red cabbage — finely sliced
1 medium red bell pepper — very thinly sliced
1 cup shredded carrots — about 2 medium
1 cup frozen shelled edamame — cooked according to package directions
1/4 cup finely chopped scallions (white and green parts)
1/2 cup chopped fresh cilantro
Dressing
¼ cup rice vinegar
2 tablespoons agave
2 tablespoons soy sauce
1 tablespoon creamy peanut butter
1 tablespoon minced fresh ginger
Instructions
Whisk all of the dressing ingredients in a bowl until blended.
Combine all of the salad ingredients in a large bowl. Toss with the dressing and serve.