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Creamier than its cousin, the potluck favorite, Ramen Noodle Salad, and crunchier. I love this cabbage-forward salad when I want to eat bulk, texture, and nutty soy flavors without losing a creamy dressing to bring it all together. Enter cashew cream with tamari, toasted sesame oil, and rice vinegar for an umami-blessed deliciousness that coats all the crunch and makes you love, l o v e eating a hefty salad.

*This is one of those salads best eaten the day it is made. The cashew cream will stiffen if refrigerated, turning from creamy to gritty.

Notes: Tamari (soy sauce) is low-sodium.



Ingredients: 1/2 head green cabbage, 3 green onions, 8-10 ounces shelled edamame beans, 1 cup whole, unsalted cashews, 1 package raw ramen noodles, 1/2 tsp. sea salt, 1 tsp. pepper, and chili flakes (optional).

For the Tamari Cashew Cream: 1 cup whole, unsalted cashews, 2 tbsp. tamari, 2 tbsp. toasted sesame oil, 1 tbsp. rice vinegar, 1/2 cup water, 1 chopped garlic clove, and a pinch of sea salt.

Serves 4.

1. Prep the veg and ramen: Cook the edamame beans according to the package. Meanwhile, chop the cabbage, green onions, and cashews and place them into a large bowl. Add the edamame once cooked and drained. Discard the ramen seasoning packet, break the noodles into bite-sized pieces, and add to the bowl along with the salt and pepper. Toss.

2. Make the Tamari Cashew Cream: Add 1 cup of cashews to a blender with the tamari, sesame oil, rice vinegar, garlic, salt, and 1 cup of water. Blend until very smooth. Add more water, if necessary, a little at a time, to reach a thick, pourable consistency. Fold the dressing into the salad well to coat. Serve immediately with chili flakes, if you like.

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