cashew cabbage crunch salad

I recently saw a photo that said “the biggest lie I tell myself is – I don’t need to write this down, I’ll remember it” and sadly, I can totally relate. I love my lists, I have several going at once! I hand write lists on paper, I type lists into my phone…

sometimes.

Yep – sometimes I will pick up my phone to add something to a list or make a note, and I get distracted by something else. Instagram, email, text, yelp – all of these things work against me daily!

It may be several hours before that item runs through my head again, and huh? I didn’t write that down, did I? I think back and yes, I remember seeing a new text come in, or a fun Instagram photo…  *sigh*

If you are a list maker, add this colorful salad to it!

Like that segue?

I have been bringing lunches to the fantastic group of nurses and doctors caring for my dad – each and every person I deal with every day is so patient and nice and skilled and they all love my dad. It is the very least I can do.

I want to bring them healthy bright tasting food – this salad will be part of the menu this week.

This salad has it all – protein from the edamame and cashews, which also bring a creamy flavor and great texture; bright tangy flavors dress the crunchy cool colorful mixture. Add beans, tofu or tempeh to make it an entree salad.

This will become a new favorite – if you remember to add it to the list.

cashew cabbage crunch salad

dairy, egg, and gluten free, vegan

makes one large bowl of freshness

1 purple cabbage, cleaned cored and chopped
1 tablespoon salt
1/3 cup white vinegar
1/4 cup olive oil
2 tablespoons maple syrup
2 tablespoons Dijon mustard
1 garlic clove, minced fine
1/4 onion, minced fine
2-3 tablespoons caraway seeds
1 -2 large carrots, grated
3/4 cup shelled edamame
1/2 – 3/4 cup raw cashews
1 avocado, peeled seeded and cubed

Chop cabbage into bite size pieces, add to large colander and toss with salt. Cover and set aside to drain (at least one hour). 

Meanwhile, in large bowl, whisk together vinegar, olive oil, maple syrup, Dijon mustard, garlic, onion, and caraway seeds to make a dressing. Set aside to marinate.

Toss cabbage in colander to remove excess water, add to dressing mixture in bowl. Add carrot, edamame, cashews and avocado, toss together to combine and coat completely.

Enjoy right away or refrigerate for later; gets better as the flavors marinate.

Are you a list maker? Do you have a good memory?

Tagged as: cabbage salad, cashew cabbage crunch salad, colorful cabbage salad, simple vegan recipes