Cashew Cabbage Recipes
CASHEW CABBAGE
The New Year always sparks my resolve to eat more vegetables. I have not made this cashew cabbage recipe in a long time, but the flavors are wonderful, plus it's versatile - you can use what you have on hand.
Provided by Susan Feliciano
Categories Other Main Dishes
Time 30m
Number Of Ingredients 13
Steps:
- 1. In a wok or large deep skillet, heat oil over medium-high heat. Stir-fry onion, celery, and carrot for about 5 minutes. Add mushrooms, pepper, and cashews, and stir-fry another 3 minutes.
- 2. Add wine, soy sauce, and cabbage. Stir well, cover, and steam until cabbage wilts slightly, about 5 minutes. Stir in sesame oil and garlic powder.
- 3. Continue stirring until cabbage is done to your liking. May season with black pepper if desired.
CASHEW-CHICKPEA SALAD WITH CABBAGE SLAW
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.
Provided by Martha Stewart
Categories Salad Recipes
Time 45m
Number Of Ingredients 17
Steps:
- 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.
STIR-FRIED CABBAGE WITH CASHEWS
F&W Magazine, newsletter 01/092008. Looks very interesting and have put it here for safe-keeping.
Provided by Manami
Categories Greens
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, mix the tomato paste, soy sauce, vinegar, black bean-chile sauce and 1/4 cup of water.
- Heat the oil in a wok.
- Add the garlic & crushed red pepper flakes(if using) and stir-fry over moderately high heat for about 30 seconds.
- Add the cabbage and stir-fry until just wilted, about 5 minutes.
- Add the sauce mixture and stir-fry for 1 minute.
- Serve topped with the cashews and brown rice.
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CABBAGE CASHEW SALAD WITH SESAME DRESSING
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5/5 (5)
Total Time 25 mins
Category Salad
Calories 563 per serving
- In a large bowl, combine the cabbage, bok choy, carrots, green onions, cashews, quinoa, and edamame.
- In a separate bowl, whisk together the olive oil, sesame oil, honey, lime juice, garlic, ginger, and salt. Pour this over the salad and toss until coated.
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