Cooked - Cashew-chickpea Salad With Cabbage Slaw

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Cashew-chickpea Salad With Cabbage Slaw

6.0

2 tablespoons creamy cashew butter, such as Fix & Fogg

1 tablespoon extra-virgin olive oil

1 tablespoon white or yellow miso

1 tablespoon reduced-sodium tamari

1 tablespoon finely grated fresh ginger (from a 1 ½-inch piece)

1 can (15 ounces) chickpeas, drained, rinsed, and patted dry

1 cup raw cashews, coarsely chopped (5 ounces)

3 tablespoons sesame seeds

0.25 cup unseasoned rice vinegar

2 teaspoons finely grated fresh ginger (from a 1-inch piece)

2 tablespoons toasted sesame oil

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

5 cups finely shredded Savoy or red cabbage, or a combination

5 medium radishes (2 ounces), trimmed and julienned (¾ cup)

0.5 cup packed fresh cilantro leaves and thin stems, coarsely chopped

6 small mandarin oranges (about 12 ounces total), peels and pith removed, separated into segments

For the Cashew-Chickpea Crunch: Preheat oven to 425°F. In a bowl, whisk together cashew butter, olive oil, miso, tamari, and ginger. Add chickpeas, cashews, and sesame seeds; toss to combine. Spread in an even layer on a rimmed baking sheet. Roast, stirring occasionally, until crunchy and golden, 13 to 15 minutes. Let cool completely.
For the Salad: Meanwhile, in a large bowl, whisk together vinegar, ginger, sesame oil, and olive oil. Season with salt and pepper. Add cabbage, radishes, and cilantro; toss to coat. Fold in mandarins and season. Serve salad topped with chickpea crunch.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineAsian

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 25 weeks ago

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