Cabbage, Cilantro, Salted Cashews, and Crunchy Chili Oil
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 4 cups shredded red cabbage
  • 4 cups shredded green cabbage
  • ¼ cup rice vinegar
  • 2 tsp coconut sugar or brown sugar
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 2 Tbsp neutral oil such as avocado oil, vegetable oil, or rice bran oil
  • 1 clove garlic, minced
  • 1 tsp chili flakes
  • ¼ cup crushed roasted salted cashews
  • 1 Tbsp roasted salted sunflower seeds
  • 1 Tbsp roasted pumpkin seeds
  • 1 Tbsp roasted sesame seeds
  • ½ tsp toasted sesame oil
  • ¼ cup cilantro leaves, roughly chopped
Instructions
  1. In a large bowl, combine cabbages, vinegar, and sugar. Season with salt and pepper. Using your hands, toss to combine. Set aside to marinate.
  2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add garlic, chili flakes, cashews, and seeds and sauté for 5 minutes, until golden. Transfer mixture to a small bowl, then stir in sesame oil.
  3. Scatter cilantro over the cabbage. Drizzle with chili oil and toss well. Serve immediately.
Good to Know: You can double or triple the recipe for the crunchy chili oil. It is delicious on almost everything! Make It Ahead: The shredded cabbage can also be marinated for up to 5 hours in the refrigerator. Storage: Crunchy Chili Oil can be stored in a glass jar in your pantry for up to 2 weeks.
Recipe by Between Carpools at https://betweencarpools.com/cabbage-salad-with-cilantro-salted-cashews/