Step 1: Prepare the Vegetables

Start by prepping your veggies. This is the easy part! You’re going to chop, slice, and shred everything so that it’s ready to be tossed together.

• Shred the Napa cabbage or whatever cabbage you’re using. I love Napa cabbage for its mild, crunchy texture, but you can use any cabbage you have on hand.
• Peel and julienne the carrots. I like using a vegetable peeler for this because it gives you nice, long strips. If you’re in a pinch, you can also grate them.
• Thinly slice the red bell pepper. The sweet, crisp bell pepper adds color and a burst of freshness to the salad.
• Chop the green onions into small pieces. These will add a mild onion flavor that complements the other ingredients.
• If you’re using cilantro, chop the fresh cilantro into small bits. It’s optional, but I love how it brings freshness to the salad.

Step 2: Make the Sesame Dressing

The dressing is the star of the show, so let’s get it just right!

In a small bowl or jar, combine all the ingredients for the sesame dressing:

• Sesame oil, which is nutty and fragrant
• Rice vinegar for that zing
• Soy sauce for savory depth
• Honey to balance the acidity and add a little sweetness
• Fresh ginger and garlic for extra aromatic flavor
• Sesame seeds and red pepper flakes if you want some extra texture and spice

Whisk everything together until it’s fully combined, and you’ve got yourself a creamy, tangy, and savory dressing. The flavor is truly addictive, so you might want to double the recipe and save some for later!

Step 3: Assemble the Salad

Now that all the elements are ready, it’s time to put everything together!

In a large mixing bowl, combine the shredded Napa cabbage, julienned carrots, sliced red bell pepper, and green onions. Give it a good toss to combine.

Next, add the cashews. I like to roughly chop them so you get more of that satisfying crunch in every bite.

Drizzle the sesame dressing over the salad. Start with a little and toss, then add more as needed. The dressing is rich and flavorful, so you don’t need to drown the veggies—just enough to coat everything evenly.