This salad is not just beautiful, it is incredibly DELICIOUS! The array of colorful vegetables really makes this salad a fun one to serve to guests because it just looks fancy. The blend of peanut butter, ginger and lime gives this Purple Cabbage and Cashew Salad a delicious Thai flavor that will satisfy a variety of palates. Plus, I just FEEL good after eating this salad. You just know you are doing your body a favor by eating it. 😉
This salad is:
vegan and vegetarian
full of protein
bursting full of flavor
even better the second day (leftovers, anyone?)
There are so many delicious vegetables in this Purple Cabbage & Cashew Salad, it is madness. You are definitely “eating the rainbow” in every bite! I often serve this salad as a main dish in our family, but it works perfectly well as a side item as well.
This recipe is SUPER easy to make. And trust me, the end result is totally worth chopping all the vegetables! 😉
How to Make this Salad
First, make the quinoa over the stove. While the quinoa is cooking, boil some water in a small saucepan to cook the edamame. Then, while the quinoa and edamame are cooking, chop the veggies and make the peanut ginger dressing. Then, throw it all together in one big salad bowl and you’ve got yourself a healthy, nutritious, delicious meal!
If you enjoy healthy salads that pack a powerful flavor punch, then you will also like my Sweet Potato Quinoa Salad with Walnuts and Raisins and my Fresh Mexican Bean and Rice Salad!
If you try this Purple Cabbage and Cashew Salad recipe, I would love to hear about it! Leave a comment and don’t forget to tag a photo #ahouseahappyhome so I can check it out. Enjoy, friends!