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No-Cook Wonderfully Crunchy Salad
John

The 15-Minute, No-Cook, "Wonderfully Crunchy" Salad

This 15-minute no-cook wonderfully crunchy salad is fresh, colorful, and packed with crispy veggies, cashews, and a sesame dressing. Perfect for busy nights!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 5 servings
Course: Lunch
Cuisine: Asian-Inspired
Calories: 631
Ingredients Equipment Method Notes

Ingredients
  

  • 2½ cups green cabbage finely shredded
  • 1½ cups purple cabbage finely shredded
  • 2 cups carrots matchstick-cut or shredded
  • ½ cup red, yellow, or orange bell peppers chopped
  • 1 cup fresh cilantro or parsley chopped (optional)
  • ¼ cup green onion sliced
  • 1½ cups cooked edamame thawed if frozen
  • 2 cups roasted cashews
  • 1½ cups crunchy chow mein noodles
  • ¼ cup olive oil for dressing
  • 1 tablespoon sesame oil
  • 3 tablespoons white vinegar
  • 1 tablespoon soy sauce
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • ¼ teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1 tablespoon toasted sesame seeds

Equipment

  • Large mixing bowl
  • Small bowl for dressing
  • Whisk

Method
 

  1. In a large bowl, toss together the green cabbage, purple cabbage, carrots, bell peppers, cilantro, green onion, and edamame.
  2. In a small bowl, whisk together the olive oil, sesame oil, white vinegar, soy sauce, sugar, salt, garlic powder, black pepper, and toasted sesame seeds until the sugar and salt are fully dissolved.
  3. Right before serving, add the roasted cashews and crunchy chow mein noodles to the salad. Pour the dressing over the top and toss everything together until well coated.
  4. Serve immediately while the noodles are still crispy.

Notes

  • Don't add the chow mein noodles until you're ready to serve to keep them crispy.
  • Toast your cashews in a dry skillet for 3-4 minutes for extra flavor.
  • Meal prep tip: Keep dressing and noodles separate until serving time.