Cashew-Chickpea Salad with Cabbage Slaw

Name: Cashew-Chickpea Salad with Cabbage Slaw
Prep time: 40 min
Total time: 45 min
Ingredients: 2 tablespoons creamy cashew butter, such as Fix & Fogg; 1 tablespoon extra-virgin olive oil; 1 tablespoon white or yellow miso; 1 tablespoon reduced-sodium tamari; 1 tablespoon finely grated fresh ginger (from a 1 ½-inch piece); 1 can (15 ounces) chickpeas, drained, rinsed, and patted dry; 1 cup raw cashews, coarsely chopped (5 ounces); 3 tablespoons sesame seeds; 0.25 cup unseasoned rice vinegar; 2 teaspoons finely grated fresh ginger (from a 1-inch piece); 2 tablespoons toasted sesame oil; 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; 5 cups finely shredded Savoy or red cabbage, or a combination; 5 medium radishes (2 ounces), trimmed and julienned (¾ cup); 0.5 cup packed fresh cilantro leaves and thin stems, coarsely chopped; 6 small mandarin oranges (about 12 ounces total), peels and pith removed, separated into segments

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Martha Stewart Test Kitchen

Updated on January 14, 2022

cashew-chickpea salad with cabbage slaw — Photo: Ryan Liebe

Prep Time:

40 mins

Total Time:

45 mins

Servings:

6

Along with being just plain delicious, this healthy salad is a lesson in synergy: when vitamin C–rich fruits like mandarin oranges and strawberries are eaten with greens and nuts, they help to make the iron in the latter ingredients more bioavailable.

Ingredients

Cashew-Chickpea Crunch

2 tablespoons creamy cashew butter, such as Fix & Fogg
1 tablespoon extra-virgin olive oil
1 tablespoon white or yellow miso
1 tablespoon reduced-sodium tamari
1 tablespoon finely grated fresh ginger (from a 1 ½-inch piece)
1 can (15 ounces) chickpeas, drained, rinsed, and patted dry
1 cup raw cashews, coarsely chopped (5 ounces)
3 tablespoons sesame seeds

Salad

¼ cup unseasoned rice vinegar
2 teaspoons finely grated fresh ginger (from a 1-inch piece)
2 tablespoons toasted sesame oil
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
5 cups finely shredded Savoy or red cabbage, or a combination
5 medium radishes (2 ounces), trimmed and julienned (¾ cup)
½ cup packed fresh cilantro leaves and thin stems, coarsely chopped
6 small mandarin oranges (about 12 ounces total), peels and pith removed, separated into segments

Directions

For the Cashew-Chickpea Crunch: Preheat oven to 425°F. In a bowl, whisk together cashew butter, olive oil, miso, tamari, and ginger. Add chickpeas, cashews, and sesame seeds; toss to combine. Spread in an even layer on a rimmed baking sheet. Roast, stirring occasionally, until crunchy and golden, 13 to 15 minutes. Let cool completely.
For the Salad: Meanwhile, in a large bowl, whisk together vinegar, ginger, sesame oil, and olive oil. Season with salt and pepper. Add cabbage, radishes, and cilantro; toss to coat. Fold in mandarins and season. Serve salad topped with chickpea crunch.

Originally appeared: Martha Stewart Living, January/February 2022