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Cabbage Salad with Curried Cashews
1/2 cup unsalted cashews
1 1/2 tsp. curry powder
1/3 cup plus 1/2 tsp. extra-virgin olive oil
1 1/2 tsp. honey
1/4 cup juice from 2 limes
Pinch cayenne pepper
Salt and pepper
1/4 tsp. ground cumin
1 small red onion, halved and sliced thin (1 cup)
4 cups finely shredded red cabbage
1/2 cup torn fresh mint, plus extra for garnish
1/2 cup torn fresh cilantro, plus extra for garnish
2 mangoes, peeled, pitted, and sliced into 1/4"-thick matchstick pieces
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Cabbage Salad with Curried Cashews

Cabbage Salad with Curried Cashews

Cabbage Salad with Curried Cashews
One Star Guiding Stars
  • Servings:Serves 4 to 6
  • Prep Time:15 minutes
  • Cook Time:10 minutes
1. Heat oven to 350 degrees. In a small bowl, toss together cashews, curry powder, 1/2 teaspoon oil, 1/2 teaspoon honey, cayenne, and 1/2 teaspoon each salt and pepper.
2. Spread cashews out on a parchment-lined baking sheet and bake until toasted and fragrant, 8 to 10 minutes. Let cool completely.
3. Meanwhile, whisk together lime juice, remaining 1 teaspoon honey, and cumin in a large bowl. Whisking constantly, slowly stream in remaining 1/3 cup oil until combined. Stir in red onions and let sit 5 minutes.
4. Add cabbage and herbs to onion mixture and toss until combined; season with salt and pepper to taste and transfer to a platter. Top with mango pieces, cashews, and extra mint and cilantro before serving.
Source: Hannaford fresh Magazine, July - August 2017