Asian Crunchy Cashew Salad

Prep Time: 15 mins | Cook Time: 5 min | Course: Dinner | Serves: 6

Asian coleslaw with toasted cashews, ramen noodles, green onions, and an asian sesame-inspired vinaigrette. Inspired by Mogelsberg of AllRecipes https://www.allrecipes.com/recipe/14285/chinese-cabbage-salad-i/

1 cup cashew pieces

1 3-oz package ramen noodles, reserve seasoning packet for another use

1 16 oz pkg tri-color coleslaw

1 bunch green onions, sliced

½ cup cilantro, chopped

½ cup olive oil

½ cup white balsamic or apple cider vinegar

1 Tbsp sesame oil

1 Tbsp soy sauce

Sugar to taste

Break up ramen noodles and rough chop cashews, adding them to a skillet. Toast over low heat until the nuts are fragrant and just beginning to turn golden. Take off the heat and allow to cool. Add coleslaw, green onions, and cilantro to a salad bowl. Whisk olive oil, vinegar, sesame oil, and soy sauce together. Taste and add sugar if needed to your liking.  Add cashew and noodles to the bowl and drizzle vinaigrette over all.