Asian Cashew Salad

by Katie Chin, Tastemaker in Residence

Ingredients

Salad

1/2 cup toasted sliced almonds

½ small head green cabbage — finely sliced

½ small head red cabbage — finely sliced

1 medium red bell pepper — very thinly sliced

1 cup shredded carrots — about 2 medium

1 cup frozen shelled edamame — cooked according to package directions

1/4 cup finely chopped scallions (white and green parts)

1/2 cup chopped fresh cilantro

Dressing

¼ cup rice vinegar

2 tablespoons agave

2 tablespoons soy sauce

1 tablespoon creamy peanut butter

1 tablespoon minced fresh ginger

Instructions

1. Whisk all of the dressing ingredients in a bowl until blended.

2. Combine all of the salad ingredients in a large bowl.   Toss with the dressing and serve.