600gramsred cabbagefinely sliced (about a quarter head)
500gramswombok cabbagefinely sliced (about a quarter head)
4spring onionsfinely sliced
150gsnow peasthinly sliced
½cupcorianderloosely packed, roughly chopped
½ cupmintloosely packed, roughly chopped
2tablespoonsesame seedsblack or white
1cupcashews
Ginger Dressing
3tablespoontamari
1tablespoonrice wine vinegar
2teaspoonraw honey
1clovegarlicminced
1teaspoongingerpeeled and finely grated
1tablespoonsesame oil
Instructions
Preheat the oven to 180 degrees Celsius (356 F). Add the cashews to a baking tin and place into the oven for around 6 minutes or until golden. Watch carefully so that they don't burn. Remove from the oven and transfer to a small bowl to stop them from burning.
1 cup cashews
Add the sesame seeds to a small saucepan on a low heat. Stir frequently to toast, being very careful not to burn. Remove from the heat and pour into a small bowl immedietaly to stop further toasting.
2 tablespoon sesame seeds
Make the dressing by adding the tamari, rice wine vinegar, sesame oil, honey, ginger and garlic to a small bowl and whisk to combine. Alternatively, add to a jar, place the lid on and shake vigorously. Pour dressing over the salad and toss to combine.
Add the red cabbage, Wombok cabbage, spring onion, snow peas, sesame seeds, cashews, mint and coriander to a bowl.
600 grams red cabbage, 500 grams wombok cabbage, 4 spring onions, 150 g snow peas, ½ cup coriander, ½ cup mint
Pour salad dressing over salad and toss to coat evenly.
Serve topped with fried onions.
Notes
Storage
If making ahead, pour dressing into a small airtight container or jar and dress just before serving. Store salad in an airtight container in the fridge for up to 3 days (with dressing on) or 4-5 days (without dressing on).
Serving Suggestions
Here are some ways I love to serve this salad:
in individual bowls atop white rice with crunchy crumbed chicken or crispy tofu and mayonnaise.