Breathe life into a Chinese chicken classic with this vegan asian salad, bursting with prebiotic cabbage, shredded carrots, ruby red peppers and crunchy romaine. Mood elevating pops of citrus, salty edamame, crisp scallions, and the taste of toasted sesame enhance an already dynamic display of vibrant colors and fragrant fusion.
Asian Cabbage Salad:
- 1 cup raw cashews
- 2 ten-ounce cans of mandarin oranges (such as Native Forest Organic Mandarin Oranges, stored only in their juice, no additives, gluten-free)
- 16 ounces tri-color coleslaw (green cabbage, red cabbage, carrots) (approximately 5-6 cups)
- 4 ribs of romaine, chopped
- 1/4 cup cilantro, finely chopped
- 1 cup shredded carrots
- 1 cup shelled edamame
- 1 red bell pepper, small dice
- 3 scallions, white and green parts, finely chopped
- 1 avocado, large dice (optional)
- 1/3 cup toasted sesame seeds
- 2 tablespoons sesame oil
- 3 tablespoons coconut aminos
- 4 tablespoons rice vinegar
- 3 tablespoons orange juice
- 1 organic garlic clove, minced
- 1 teaspoon organic ginger, peeled and minced
- Pinch of pink Himalayan or Celtic sea salt
- Freshly cracked pepper, to taste
- Oven: preheated to 350 degrees
- Parchment paper
- Baking sheet
- Large bowl
To toast the cashews, preheat the oven to 350 degrees. Line a baking sheet with parchment paper and spread the cashews evenly across the surface. Toast for 8 minutes or until golden brown, flipping the nuts once. Coarsely chop the nuts after they have cooled, then set aside.
To make the dressing, whisk together the ingredients and set aside.
Drain and wash the mandarin segments.
Place the coleslaw, romaine, cilantro, carrots, edamame, bell pepper, scallions, orange segments, and optional avocado in a large bowl and gently mix. Pour in the dressing and toss. Taste, then add additional salt and pepper, if desired. Plate the salad, divide and top with cashews and sesame seeds.