Prep Time
30 Mins
Bake Time
5 Mins
Chill Time
1 Hour
Yield
Makes 8 servings

How to Make It

Step 1

Preheat oven to 350°. Bake cashews in a single layer in a shallow pan 5 to 6 minutes or until lightly toasted and fragrant, stirring occasionally.

Step 2

Whisk together mayonnaise and next 5 ingredients in a large bowl. Add cabbage, next 5 ingredients, and toasted cashews, tossing to coat. Stir in salt and pepper to taste. Cover and chill 1 to 4 hours.

Ratings & Reviews

MaryAdkins's Review

stuman1965
August 09, 2011
This is a great tasting and colorful salad. Great for a summer side with any meal.

cpalma's Review

MaryAdkins
July 01, 2011
Great flavors - made as stated without any modifications. Love the crunch from the cashews and edamame. Will definitely make this again.

stuman1965's Review

kdockery
May 10, 2009
This is so delicious. I lessened the amount of mayo to 1/2 of a cup. Another twist on this is to use broccoli slaw in place of the cabbage.

kdockery's Review

cpalma
May 04, 2009
Wonderful combination of ingredients and very colorful and innovative. Make sure you do not add dressing till an hour or so before serving so it's not watery. I added many more cashews than called for and sprinled some on top before serving. Also added more cilantro and sesame oil fro a better bite.