Ingredients

• 1/2 head of green cabbage, finely shredded
  
• 1/2 head of purple cabbage, finely shredded
  
• 2 cups carrots, matchstick-cut or shredded
  
• 1 cup fresh cilantro, chopped
  
• 1/2 cup sliced green onion
  
• 2 cups cooked edamame (see FAQs)
  
• 1–2 cups roasted cashews (see notes)
  
• 2 cups crunchy chow mein noodles (optional)
  
• chicken, shrimp, or any other protein you like

• 1/4 cup olive oil (you can use any other oil as well)
  
• 3 tablespoons white vinegar
  
• 2 tablespoons sesame oil – very important for flavor!
  
• 2 tablespoons sugar
  
• 1 teaspoon salt
  
• a few shakes of garlic powder
  
• optional: 1/4 cup Greek yogurt or mayo (more or less to taste – this changes it from a vinaigrette to more of a creamy dressing)

Instructions

1. Combine all dressing ingredients in a jar and shake thoroughly until blended. If you’re using Greek yogurt or mayo, add it in and shake again to create a creamy version.
2. Add all salad ingredients to a large bowl. Pour the dressing over the top and toss everything together just before serving.

• Cashews: Any roasted cashews work well. If you like a little heat or extra flavor, Thai chili cashews from Trader Joe’s or ALDI are great options.
  
• Dressing: The Greek yogurt or mayo is optional. Leaving it out keeps the recipe vegan and dairy-free, resulting in a thinner vinaigrette-style dressing. For a creamy, dairy-free alternative, miso can be used.
  
• Gluten-Free Option: Skip the chow mein noodles.