This flavorful, Thai-inspired salad from Blended & Measured blogger Riley Yahr comes collectively in simply minutes and may be served with baked tofu or tempeh for a full meal.
1 tablespoon sesame oil
2 cups uncooked cashews
3 giant carrots, shredded
2 cups shredded inexperienced cabbage
3 cups shredded purple cabbage
2 cups shelled edamame
¼ cup chopped contemporary mint leaves
¼ cup chopped contemporary cilantro
¼ cup chopped contemporary inexperienced onions (inexperienced tops)
1 tablespoon sesame seeds
For the dressing:
2 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon vegan fish sauce
1 tablespoon rice vinegar
1 tablespoon lime juice
1 teaspoon grated contemporary ginger
¼ teaspoon pink pepper flakes
½ teaspoon brown sugar
