Loaded with crunchy vegetables, roasted cashews, chicken and edamame, this cashew crunch salad is filling and full of texture. A nutty, slightly sweet sesame citrus dressing brings it all together.
Watch the recipe
Ingredients
- ½ white cabbage, finely shredded
- ½ red cabbage, finely shredded
- 1 bunch spring onions, sliced
- 280 g cooked chicken, shredded
- 300 g shelled edamame
- 110 g carrots, cut into matchsticks
- ½ red pepper, sliced
- 140 g roasted cashews
- 45 g crunchy noodles
- 15 g fresh coriander, chopped
Sesame citrus dressing
- 60 ml olive oil
- Juice and zest of 1 orange
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp toasted sesame oil
- 1 tbsp reduced-salt soy sauce
- ½ tsp garlic powder
- A pinch of sesame seeds
Method
- For the dressing, whisk all ingredients together in a small bowl until well combined.
- Place the salad ingredients in a large bowl and toss. Add about half of the dressing and toss again. Add more dressing as desired and serve straight away.
Tip: If you prepare the salad in advance, keep the dressing separate and toss just before serving.
This recipe is intended as general inspiration. Always follow the dietary advice of your bariatric team, particularly during the first months after surgery.