Refreshing Asian Chopped Salad

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I’ve been thinking about this salad for a while — and yesterday, I realized that while it’s still beautiful red carrot season (they’re the BEST, seriously), I wanted to make sure I made it. The best part? Honey - miso roasted cashews & sesame seeds. It’s full of seasonal vegetables, crunch from the cashews, the bright freshness of the dressing — it’s everything you want. Cold, crunchy, colorful, and super delicious. I plan to top ours with my favorite Orange Teriyaki Chicken (but you can top it with your favorite protein of choice!).

Refreshing Asian Chopped Salad

30 minutes - serves 4-6

SALAD:

1 small head of green cabbage

1 red or yellow bell pepper, diced

2 cucumber, diced

2 green onion, diced

1/4 cup chopped cilantro

3 carrots, grated

HONEY - MISO ROASTED CASHEWS

3 TBS honey

1 tsp sesame oil

1/2 cup cashews

2 TBS sesame seeds

1 tsb miso

DRESSING:

2 garlic cloves, minced

2 limes, juiced

1/4 cup soy sauce

1/3 cup olive oil

1 TBS sesame oil

2 TBS creamy peanut butter

2 TBS honey

1. Start with the cashews and heat a skillet over medium high heat. Add the 3 tbs honey & sesame oil to the pan and let heat. Add the cashews and sesame seeds and stir, cooking for an additional 2-3 minutes. Remove from heat and top with salt. Cool completely before chopping.

2. Meanwhile, add all the salad ingredients to a large bowl.

3. Mix all the dressing ingredients together until well incorporated and slightly creamy. Chop the cooled cashews.

4. Toss the salad with the dressing and top with the cashews.

5. Serve cold with your favorite protein!