Asian crunch salad with mango and cashews

Salads & Sides & Soups
Written By ANNA Test Kitchen

Recipe ANNA Magazine

Loaded with goodness, this salad is delicious and simple, and so easy to make.

Ingredients

1 head of red cabbage, shredded

1 cup baby arugula

1 cup snow peas

1 red pepper, julienned

1 yellow pepper, julienned

1 firm mango, peeled and thinly sliced

1 cup bean sprouts

1 handful mint leaves

1 handful cilantro, chopped

Large handful toasted cashews, coarsely chopped

Lime vinaigrette

Juice of 3 limes

1 tablespoon soy sauce

1 teaspoon fish sauce (swap for sambel oelek for plant-based)

1 tablespoon sesame oil

1 tablespoon grated ginger

1 red chili, seeded and finely chopped

Preparation

To make lime vinaigrette, in a small bowl, combine lime juice, soy sauce (swap for sambel oelek for plant-based), fish sauce, sesame oil, ginger and red chili. In a large bow, combine red cabbage, arugula, snow peas, red pepper, yellow pepper, mango, bean sprouts and mint leaves. Pour the vinaigrette over slaw ingredients and toss well. Garnish with toasted cashews and chopped cilantro. Serves 8.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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