Food & Cooking Recipes Salad Recipes Cashew-Chickpea Salad with Cabbage Slaw 5.0 (1) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on January 14, 2022 Rate PRINT Share Close Photo: Ryan Liebe Prep Time: 40 mins Total Time: 45 mins Servings: 6 Along with being just plain delicious, this healthy salad is a lesson in synergy: when vitamin C–rich fruits like mandarin oranges and strawberries are eaten with greens and nuts, they help to make the iron in the latter ingredients more bioavailable. Cook Mode (Keep screen awake) Ingredients Cashew-Chickpea Crunch 2 tablespoons creamy cashew butter, such as Fix & Fogg 1 tablespoon extra-virgin olive oil 1 tablespoon white or yellow miso 1 tablespoon reduced-sodium tamari 1 tablespoon finely grated fresh ginger (from a 1 ½-inch piece) 1 can (15 ounces) chickpeas, drained, rinsed, and patted dry 1 cup raw cashews, coarsely chopped (5 ounces) 3 tablespoons sesame seeds Salad ¼ cup unseasoned rice vinegar 2 teaspoons finely grated fresh ginger (from a 1-inch piece) 2 tablespoons toasted sesame oil 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 5 cups finely shredded Savoy or red cabbage, or a combination 5 medium radishes (2 ounces), trimmed and julienned (¾ cup) ½ cup packed fresh cilantro leaves and thin stems, coarsely chopped 6 small mandarin oranges (about 12 ounces total), peels and pith removed, separated into segments Directions For the Cashew-Chickpea Crunch: Preheat oven to 425°F. In a bowl, whisk together cashew butter, olive oil, miso, tamari, and ginger. Add chickpeas, cashews, and sesame seeds; toss to combine. Spread in an even layer on a rimmed baking sheet. Roast, stirring occasionally, until crunchy and golden, 13 to 15 minutes. Let cool completely. For the Salad: Meanwhile, in a large bowl, whisk together vinegar, ginger, sesame oil, and olive oil. Season with salt and pepper. Add cabbage, radishes, and cilantro; toss to coat. Fold in mandarins and season. Serve salad topped with chickpea crunch. Originally appeared: Martha Stewart Living, January/February 2022 Rate It PRINT