Rainbow Thai Cashew Salad | VegNews

Ingredients

• 1 tablespoon sesame oil
• 2 cups raw cashews
• 3 large carrots, shredded
• 2 cups shredded green cabbage
• 3 cups shredded purple cabbage
• 2 cups shelled edamame
• ¼ cup chopped fresh mint leaves
• ¼ cup chopped fresh cilantro
• ¼ cup chopped fresh green onions (green tops)
• 1 tablespoon sesame seeds
• For the dressing:
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon
• vegan fish sauce
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice
• 1 teaspoon grated fresh ginger
• ¼ teaspoon red pepper flakes
• ½ teaspoon
• brown sugar