Asian Crunch Salad with Spicy Pickled Cucumbers and Tamari Roasted Cashews

1 cup shredded purple cabbage
1 cup shredded cabbage
1/2 cup red belle pepper, thinly sliced
1/2 cup edamame
1/2 cup cilantro
1/2 cup spicy pickled cucumber (recipe below)
1/2 cup tamari roasted cashews (recipe below)
1/4 cup green onion
1/2 cup almond butter and ginger dressing (recipe in my previous reel)

Spicy Pickled Cucumbers:
1/2 an English cucumber, thinly sliced
1 tsp salt
2 tsp apple cider vinegar
1 tsp toasted sesame oil
2 tsp sriracha
1-2 tsp honey
1/2 tsp sesame seeds
1/4 tsp chili flakes

Toss sliced cucumbers with salt and let sit and “sweat” for 15 minutes. Drain off excess moisture and toss with your remaining ingredients. Voila! You have quick spicy asian-style pickled cucumbers.

Tamari Roasted Cashews:
1 cup raw cashews
2 tbsp tamari
1 tbsp sesame oil
1 tbsp sriracha
1 tbsp honey
1/2 tsp chili flakes

Preheat oven to 350. Combine all your ingredients except your cashews in a small bowl and whisk well. Add your cashews and toss until coated. Spread your cashews on a parchment paper-lined baking sheet. Bake for 10 minutes. Toss and bake for another 5 minutes (watch them closely as they will burn easily). Enjoy!

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