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–+ servings

Cabbage Salad with Charred Lemon Dressing & Grated Walnuts

5 from 1 review
This salad is plant based, packed with protein from easy steamed edamame, filled with crunch from green cabbage, and smothered in a bright, light, and creamy charred lemon dressing. The entire thing can be made in minutes, with minimal cooking on your end. The finished result is a light, filling salad that is perfect for portioning out throughout the week.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings

Equipment

Ingredients

  • 1 cup wild rice or brown rice
  • 1/2 cup raw, unsalted cashews
  • 1 cup frozen edamame beans
  • 1/2 large head of green or savoy cabbage
  • 1/2 cup fresh basil leaves, plus more for garnish
  • 1/4 cup fresh mint leaves, plus more for garnish
  • 1 lemon for zest and juice
  • 1/4 teaspoon red pepper flakes
  • Kosher salt and freshly ground black pepper to taste
  • 3-4 large walnut halves, for grating

Instructions 

  1. Prepare the rice according to package instructions. Set aside.
  2. Add the cashews to a small, heat-proof bowl and cover them with boiling water. Let these soak while you prepare the rest of the recipe.
  3. Either in the microwave or on the stovetop, thaw the frozen edamame and set aside.
  4. Core the cabbage, and using a mandolin, slice it as thinly as possible.
  5. Chiffonade cut the basil and mint, reserving a few leaves for garnish.
  6. Add the cabbage, edamame, and herbs to a large bowl. Grate in about 2 teaspoons of lemon zest.
  7. Halve the lemon and place a small pan over medium heat. Char the lemon by cooking it on the pan, cut side down, for 4-5 minutes or until it is dark and almost burnt looking. Remove from the pan.
  8. Scoop the charred lemon's insides into a small blender, trying to remove the seeds as you go. Drain the soaking cashews and add them into the blender along with 1/4 teaspoon red pepper flakes, 1/4 teaspoon of salt, a generous amount of black pepper, and 1/2 cup of cool water. Blend until smooth and season with salt and pepper as desired. Depending on your tastes, this might need a lot of salt to balance out the lemon!
  9. Pour all of this dressing over the cabbage salad. Toss everything to coat. Add in red pepper flakes and black pepper flakes as desired.
  10. To serve, portion the rice into four bowls, then top with a generous serving of slaw. Using a microplane or zester, grate the walnuts on top, it should look like parmesan cheese. Top with herbs to garnish, then serve.