Crunchy Broccoli and Cabbage Salad
Discover a vibrant and crunchy salad featuring fresh broccoli and white cabbage, harmoniously tossed in a creamy, zesty dressing. The combination of cashew butter, coconut milk, and lime juice creates a rich flavor profile that perfectly complements the crisp vegetables. With hints of ginger, garlic, and a touch of heat from red chili, this salad is perfect for elevating any meal or enjoying as a nutritious snack.
ingredients
- 2 cups broccoli florets, chopped
- 2 cups white cabbage, finely shredded
- 1/4 cup cashew butter
- 1/2 cup coconut milk
- 2 tablespoons palm sugar
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1/2 teaspoon red chili, finely chopped
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- Salt, to taste
- 2 tablespoons pickled ginger, chopped
- 1/4 cup fresh cilantro, chopped
steps
- 1.
In a large bowl, combine the chopped broccoli and shredded cabbage.
- 2.
In a separate bowl, whisk together the cashew butter, coconut milk, palm sugar, lime juice, soy sauce, grated ginger, minced garlic, red chili, rice vinegar, sesame oil, and salt until smooth.
- 3.
Pour the dressing over the broccoli and cabbage mixture and toss until evenly coated.
- 4.
Gently fold in the chopped pickled ginger and cilantro, mixing well.
- 5.
Allow the salad to sit for 10 minutes, letting the flavors meld.
- 6.
Serve chilled or at room temperature. Enjoy this nutritious and vibrant dish as a side or light meal!
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