This Crunchy Asian Cashew Salad is a delicious way to enjoy a hearty helping of fresh vegetables. A bright and healthy medley of bok choy, red cabbage, carrots, bell peppers, cilantro, mandarin oranges and cashews are tossed with an easy Ginger-Lime Vinaigrette.

The secret to this salad is shredding the vegetables into super thin strips. This is a breeze with the help of a mandoline or the shredding blade of your food processor. A plain old sharp knife will also do the trick, just make sure your knife is sharp!

Homemade vinaigrettes are a cinch to make. Measure all the ingredients into a small glass jar and shake to combine. If you have leftovers, store them in the fridge for another day. Most vinaigrettes will last a week in the refrigerator.

Bok choy is a chinese cabbage filled with vitamins and antioxidants. It has been an underutilized vegetable in my kitchen mainly because I don’t enjoy it cooked. Raw, however, it is crunchy and delicious. If you are unsure about it too, give this recipe a try.

Crunchy Asian Cashew Salad

2 cups bok choy, sliced thin

2 cups red cabbage, shredded

1 cup carrots, shredded

1 red bell pepper, seeded and sliced into thin strips

1 jar mandarin oranges, drained

1/2 cup roasted cashews

1/4 cup cilantro leaves

Ginger-Lime Vinaigrette, recipe below

Cut all vegetables and place in a large bowl. Make vinaigrette. Toss vinaigrette into vegetables, stirring with tongs to combine. Add mandarin oranges, cashews, and cilantro and toss gently. Serve right away topped with hemp or sesame seeds and additional cilantro for garnish.

Ginger-Lime Vinaigrette

3 tablespoons fresh lime juice

1 tablespoon grated fresh ginger

2-3 teaspoons agave nectar

1/3 cup grapeseed oil

1/2 teaspoon sriracha chili paste

1/4 cup fresh cilantro, chopped

1 tablespoon soy sauce

Place all ingredients in a glass jar and shake to combine. Taste it and adjust with additional lime, agave, sriracha, or soy sauce if necessary to suit your tastes.