Ingredients
3 cups raw tatsoi leaves
3 cups green and/or red cabbage, thinly sliced
1 medium carrot, thinly sliced
3 green onions, chopped
1 tbsp cilantro, chopped
1 tbsp sesame seeds
½ cup cashews, toasted and chopped
Optional: chopped sugar snap peas, cucumbers, pea shoots and/or bell peppers
Instructions
Add 1 tsp canola oil to a skillet and preheat on medium-high heat. Toast cashews until golden-brown, then cool and chop into smaller pieces.
While cashews are toasting, wash and prepare all the vegetables and mix them in a large bowl.
Sprinkle salad with chopped cilantro, sesame seeds and cashews.
Optional: Drizzle with an Asian-style dressing such as sesame-ginger or honey mustard. Enjoy!