Date Cashew Cabbage Salad with Lime Dressing Quick and Easy
This Date Cashew Cabbage Salad celebrates textures and flavors—crisp cabbage, sweet dates, creamy cashews, and that bright lime dressing tying it all together. Feel free to customize this recipe to your taste by adding your favorite ingredients or swapping in what you have on hand. It’s all about having fun in the kitchen!
This simple recipe has breathed new life into my salad repertoire. It celebrates the often overlooked Napa cabbage, transforming it into a star ingredient for a vibrant and satisfying salad.
For the longest time, I was unsure how to make the most of Napa cabbage. While I had culinary plans for green cabbage, red cabbage, and kale, Napa cabbage remained on the sidelines. But then, a revelation struck me. Its crisp, crunchy stem and tender, sweet leaves make it an ideal candidate for raw dishes—particularly salads. Once I started using it this way, I couldn’t get enough of its unique texture and flavor profile, which truly shines in this Date Cashew Cabbage Salad.
This salad is a testament to the versatility of Napa cabbage. It’s not only quick and easy to make, but also incredibly adaptable. Enjoy it as a hearty meal, or pair it with your favorite seafood or fish for a refreshing side dish. Plus, it’s perfect when you want something light yet satisfying. The simplicity and flexibility of this recipe make it a must-try for any home cook.
The recipe calls for simple, wholesome ingredients that come together harmoniously. In every bite, you’ll find the delicate sweetness of dates, the crunch of roasted cashews, and the freshness of lime. This combination creates a fusion of flavors and textures that is perfect for any occasion—whether hosting a casual dinner or simply treating yourself to a flavorful lunch. Let’s celebrate the magic of Napa cabbage!
Date Cashew Cabbage Salad with Lime Dressing Quick and Easy
Ingredients
- 1 small Napa cabbage (about 1/2 pound), thinly sliced
- 1 carrot, grated or shaved
- 3 scallions or green onions, finely chopped
- 1/2 cup pitted medium-sized dates, sliced into rings
- 1 red bell pepper, chopped
- 3 tbsp olive oil extra virgin
- 2 tbsp raw cane sugar
- 1 large garlic clove, minced or pressed
- Salt and pepper to taste
Instructions
- Gather Ingredients.
- Prep Your Ingredients: Begin by slicing the Napa cabbage into thin half-rounds.
- Next, thinly slice the dates and chop the red bell pepper into bite-sized pieces.
- Grate the carrot using a potato peeler to create delicate shavings after you carved it longways. Finally, chop the scallions into small pieces.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, lime juice, raw cane sugar, minced garlic, salt, and pepper until the sugar has dissolved. This dressing packs a zesty punch that perfectly complements the dates' sweetness and the cabbage's crunch.
- Combine and Toss: In a large mixing bowl, toss together the sliced Napa cabbage, grated carrot, chopped scallions, sliced dates, roasted cashews, and red bell pepper.Add the Dressing: Pour the prepared dressing over the salad ingredients and toss well to coat everything evenly.
- Allow the salad to marinate for at least an hour to let the flavors meld together. You can serve it at room temperature or chilled—either way, it's bound to be a crowd-pleaser! Cheers to good food and happy cooking!
Among my favorites!