For best results, always weigh ingredients where a weight is provided
Instructions
Toast the cashews: Preheat the oven to 180C (160C fan) / 350F. Place the cashews onto a baking tray and roast for 10-15 minutes, shaking at the halfway point until golden. Set aside to cool.
In a very large bowl, combine all the vegetables and herbs - the shredded cabbages, julienned carrot, bean sprouts, sliced spring onions and roughly chopped mint and coriander leaves.
The undressed salad ingredients can be stored in an airtight container for 3-4 days.
In a mason jar or jam jar, combine the dressing ingredients - rice vinegar, soy sauce, lime juice, brown sugar and sesame oil. Screw the lid on tightly and shake well.
The slaw is best dressed right before serving for a crunchy salad. Once dressed it will begin to soften becoming very wilted within 24 hours.
Once dressed, the salad is best eaten within 2 days. Store leftovers in an airtight container in the fridge.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
If you have a food processor with slicing and shredding attachments, it will make the chopping even quicker. Slicing attachment for cabbage and shredded attachment for carrot.
The brown sugar in the dressing can be swapped for agave or maple syrup.
For gluten-free option, use tamari instead of soy sauce.
Feel free to add 2 teaspoons of peanut butter to the dressing for a peanut flavoured dressing.
Other add-ins: You can turn this salad into a full meal by adding cooked noodles like vermicelli or ramen noodles, cooked and shredded chicken or pork, or some tofu.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.