Cabbage Salad with Curried Cashews
Nutrition
Calories: 270 kcalCarbohydrates: 28 gProtein: 4 gFat: 17 gSaturated Fat: 2.5 gSodium: 95 mgFiber: 4 gSugar: 19 g
Ingredients
- 1/2 cup unsalted cashews
- 1 1/2 tsp. curry powder
- 1/3 cup plus 1/2 tsp. extra-virgin olive oil
- 1 1/2 tsp. honey
- 1/4 cup juice from 2 limes
- Pinch cayenne pepper
- Salt and pepper
- 1/4 tsp. ground cumin
- 1 small red onion halved and sliced thin (1 cup)
- 4 cups finely shredded red cabbage
- 1/2 cup torn fresh mint plus extra for garnish
- 1/2 cup torn fresh cilantro plus extra for garnish
- 2 mangoes peeled, pitted, and sliced into 1/4"-thick matchstick pieces
Instructions
- 1. Heat oven to 350 degrees. In a small bowl, toss together cashews, curry powder, 1/2 teaspoon oil, 1/2 teaspoon honey, cayenne, and 1/2 teaspoon each salt and pepper.
- 2. Spread cashews out on a parchment-lined baking sheet and bake until toasted and fragrant, 8 to 10 minutes. Let cool completely.
- 3. Meanwhile, whisk together lime juice, remaining 1 teaspoon honey, and cumin in a large bowl. Whisking constantly, slowly stream in remaining 1/3 cup oil until combined. Stir in red onions and let sit 5 minutes.
- 4. Add cabbage and herbs to onion mixture and toss until combined; season with salt and pepper to taste and transfer to a platter. Top with mango pieces, cashews, and extra mint and cilantro before serving.
- Source: Hannaford fresh Magazine, July - August 2017