Cabbage, Carrot And Cashew Salad Recipe

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Servings: 4


Cost per serving $0.36 view details
  • 2 c. Cabbage, shredded thinly
  • 1 med Carrot, grated
  • 1/4 tsp Sea salt
  • 1 Tbsp. Fresh cilantro, minced
  • 1 Tbsp. Fresh lemon juice, or possibly lime juice
  • 1 tsp Toasted sesame oil To taste apple juice, frzn concentrate or possibly fructose
  • 1/4 c. Raw cashews


  1. Combine vegetables in a bowl with salt and stir to mix well; use hands to press into a mound; top vegetables with plate, then place a 2-3 pounds weight on the plate. Allow to stand while you roast the nuts or possibly up to 20 mins.
  2. Roast cashews in a 325F for about 10 min or possibly till lightly browned, shaking the pan once or possibly twice to help brown proportionately.
  3. Remove weight from plate; tilt bowl, holding plate in place to drain off any excess liquid (taste the vegetables and rinse and drain well if you like). Add in remaining ingredients and stir to mix well. Flavor will develop more if allowed to rest for a while but also good to eat now.
  4. VARY: had 1/4-1/2 c. a creamy ranch or possibly tofu dressing.
  5. PAT'S
  6. NOTE: Use napa cabbage and less of it. Lime juice with the apple; or possibly lemon with sugar. PAN roast the cashews with a little butter flavored canola oil. The salt strengthens the flavors.
  7. DID YOU KNOW: Our word "salad" is believed to originate from the Latin
  8. "salata" meaning "salted." A traditional Japanese "pressed salad" is created by salting shredded vegetables, then pressing them with a weight while they sit for a while to let the salt draw water from them. -p18


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Nutrition Facts

Amount Per Serving %DV
Serving Size 61g
Recipe makes 4 servings
Calories 105  
Calories from Fat 65 62%
Total Fat 7.67g 10%
Saturated Fat 1.32g 5%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 162mg 7%
Potassium 194mg 6%
Total Carbs 7.73g 2%
Dietary Fiber 1.6g 5%
Sugars 2.51g 2%
Protein 3.2g 5%
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