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Environmental Nutrition: Never eschew a cashew!

By Lori Zanteson on

Cabbage and Cashew Salad

Serves 4

Recipe adapted courtesy Melissa's Produce

4 cups savoy cabbage, shredded

1 cup roasted cashews, coarsely chopped

1/3 cup red onion, thinly sliced

1/4 cup parsley, chopped

2 tablespoons vegetable oil

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1 tablespoon white wine vinegar

1 tablespoon lemon juice, freshly squeezed

1/2 tsp salt, or to taste

1. Toss together cabbage, cashews, onion and parsley in a bowl.

2. Mix oil, vinegar, lemon juice and salt and toss into salad.

Nutrition information per serving: 225 calories, 16 grams (g) fat, 18 g carbohydrate, 6 g protein, 4 g dietary fiber, 313 milligrams sodium, 5 g sugar.

(Environmental Nutrition is the award-winning independent newsletter written by nutrition experts dedicated to providing readers up-to-date, accurate information about health and nutrition in clear, concise English. For more information, visit



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