Beer makes batters better, meat more tender, and sauces more flavorful.
Cabbage and Cashew Salad
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- #1166
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
4 cups shredded cabbage
1 cup coarsely chopped roasted cashews
1/3 cup thinly sliced red onions
1/4 cup chopped fresh parsley
2 tablespoons vegetable oil
1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon salt, or to taste
directions
Combine the cabbage, cashews, onions, and parsley in a large bowl. Mix well.
In another bowl, whisk together the vegetable oil, vinegar, lemon juice, and salt. Drizzle over the cabbage and cashews and toss to combine.
Serve immediately.
recipe tips
How to roast cashews
Oven: Preheat the oven to 350 degrees F.
Spread the nuts in a single layer on a baking sheet and bake for 8 to 12 minutes, stirring the cashews every 5 minutes until golden brown and fragrant.
Stove top: Heat a large skillet over medium-high heat. Add the cashews and cook for 3 to 5 minutes, stirring frequently, until golden brown. Let cool before using in the recipe (or storing in an airtight container).
nutrition data
282 calories, 23 grams fat, 17 grams carbohydrates, 7 grams protein per serving.
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reviews & comments
January 17, 2008
used this recipe with elementary kids after we harvested a 2-1/2 lb. cabbage from their garden. easy to make in a classroom and the kids (and adults) loved it! not a recipe for those with nut allergies. enjoy!