Servings: 6 servings Ingredients for Salad: 3 cups white cabbage , thinly sliced 3 cups red cabbage , thinly sliced 1 medium red bell pepper, cut into thin strips 1 medium carrot, julienne 1 cup sugar snap peas, chopped 3 green onions, chopped 1 tbsp cilantro, chopped 1 tbsp sesame seeds 1/2 cup cashews, toasted and chopped 1/2 cup crispy chow mein noodles, or wontons Ingredients for Asian Salad Dressing: 4 tbsp sesame oil 4 tbsp rice vinegar 2 tbsp honey 2 tbsp lime juice 2 tsp fresh ginger, peeled and grated 1 tsp salt, or added to taste 1/2 tsp ground black pepper, or added to taste
Roast cashews on a preheated skillet until golden brown. Let them cool down completely. Chop them into small pieces.
Wash and prepare all the vegetables and arrange them in a large bowl.
Sprinkle the salad with chopped cilantro, sesame seeds, noodles and cashews.
For the Asian salad dressing, combine the ingredients together in a jar and shake well.
Pour the dressing over the salad before serving and toss to combine. Season with salt and pepper to taste.