Asian Chopped Salad with Sriracha Roasted Cashews
/This is an older recipe from Foraged Dish and I wanted to give it an update. Same recipe!
Have you tried these cashews yet?
If your answer is yes, you’re probably now thinking, “I should make those again this week.” If your answer is no, what are you doing?! Hop to it!
We joked that I should sell those cashews rather than sharing the recipe … but here we are. And I’m going to give you one more reason to make them yourself: a fresh, crunchy salad that will make a great potluck dish or light lunch.
What’s in the bowl: I used to call this a “slaw,” but that word never quite hit the nail on the head. “Slaw” is short for coleslaw, which is usually a cabbage-based salad dressed with mayo. That’s nowhere near what this salad is. While still a cabbage-based salad, this bowl is also full of other veggies, like bell peppers, carrots, radishes, and bok choy (basically a big bowl of crunch!). Cashews sprinkled on top add to that crunchy, and the whole thing is dressed with an orange-sesame vinaigrette. (I’m crazy about toasted sesame oil, the flavor is out of this world and a little bit goes a long way).
Asian Chopped Salad with Sriracha Roasted Cashews
Serves: 6 | Active Time: 20 minutes
Ingredients:
For the salad:Directions:
- Pour ingredients for vinaigrette in a jar. Place lid on jar, and shake.
- Chop vegetables, and place in a large bowl. Drizzle with about 1/3 of the vinaigrette, and toss. Top with cashews.
- Serve, adding more vinaigrette to taste.
