Coleslaw salad with cashews and edamame
Ingredients
- 1/2 cabbage purple
- 250 ml carrots cut into matches or grated
- 250 ml coriander fresh
- 125 ml green onion
- 250 ml cooked edamame
- 125 ml roasted cashews
- 400 g chicken cooked and cut into small pieces shrimp or any other protein you like
- Vinaigrette
- 65 ml olive oil
- 45 ml white vinegar
- 30 ml sesame oil
- 30 ml coconut sugar or cane sugar or maple syrup
- 5 ml salt
Instructions
- Shake the ingredients of the vinaigrette in a jar until a smooth mixture is obtained. Add Greek yogurt or mayonnaise (optional - make it creamier) and shake again until smooth. YUM.
- Mix all the ingredients of the salad. Sprinkle with vinaigrette and serve!