Cilantro Cashew Cabbage Salad. (Gluten/Grain/Dairy/Sugar Free)

by Brittany on April 12, 2013

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I am SO pleased to announce that I have added another writer to the team. My dear friend and mom to a blended family of ten kids has mastered the art of feeding children healthy gluten free and she does it all inexpensively. Kate Jarvis will be sharing weekly posts in the near future in a brand new column dedicated just to kids. While we work to get the site ready for her grand entrance I thought I might share one of her phenomenal recipes. Since she told me about this salad I have made it at least 20 times (in the last month). Its THAT good. And yes, even her kids happily eat it too. I never knew it was possible to get addicted to a salad until I took a bite of this one.

Pop over and say hello to Kate on her Facebook Page Little Big Outdoors. -Brittany-


Sometimes.. I just get sick of vegetables. There. I said it, now don’t tell my kids. I never get sick of feeling healthy and full of energy. Finding new and interesting ways to keep vegetables, especially raw vegetables, enticing to my palate is a challenge. You can only eat so many green salads every day until you hope to never see a leaf of baby spinach again.

One night while cooking up some shrimp, I had the idea to use the same flavorings on a salad. The full flavors of this salad will trick even the most discerning of cabbage hating taste buds. I personally detest cooked cabbage (apparently I’m not a good Irish girl) and coleslaw has never been a favorite. Many grocers in my area, though, sell already shredded green & purple cabbage with carrots in a bag ready to go. So this salad has also become a go to quick meal and side around our house.

I generally make a full bowl of this and leave it in the fridge and munch on it for days on end. I think this is the appropriate time to insert a warning: this salad is addicting. Be advised, if you’ve been getting bored of raw veggies this will renew your enthusiasm.

Cilantro Cashew Cabbage Salad


  • 4 cups of shredded cabbage
  • 1 cup of shredded carrots
  • 1/2 cup of sliced red onion
  • 1/2 cup or more of cashews (roasted or raw)
  • 1/2 cup of chopped cilantro


  • 1/2 cup mild flavored oil
  • 1/2 cup apple cider vinegar
  • 2-3 packets of Nunaturals Stevia to taste (2-3 grams)
  • A dash of lime (squeeze a wedge or just add a quarter teaspoon if you use bottled lime juice)
  • salt & pepper to taste

Mix your dressing in a separate bowl, then pour over the veggies and toss. It can be served immediately and the flavor only gets better the longer it’s chilled before serving.


A few variations we have tried:

When I ran out of apple cider vinegar, white vinegar still worked in a pinch. If you like a little more kick, use a little chile oil in the mix for your dressing. Roasted and flavored cashews, while not as healthy, tasted scrumptious as well.

Best of all, if you have picky children or a picky partner just call it cashew salad, they won’t even know they’re eating cabbage!



Kate Jarvis is the mother to a beautiful blended family of ten children. In addition to her love of writing, she loves traveling with her partner, Jim, and spending time in the outdoors. Together they enjoy hiking, camping, archery, boating, gardening, fishing, hunting, and more. Kate has a passion for feeding her family real food and teaching them good health starts with their own choices. She loves being active (as if ten children didn’t provide enough activity!), her favorite forms of exercise are running, karate, biking, snowboarding, and contests of jumping higher than the kids on the trampoline.

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{ 7 comments… read them below or add one }

Beth @ Tasty Yummies April 13, 2013 at 12:17 am

This salad looks incredible. I am so excited for Kate’s weekly posts. If she can feed 10 kids and not go broke, surely I should be able to spend a little less on groceries for the two of us :)
Great addition to a great blog ;)


Brittany April 13, 2013 at 12:24 am

Seriously. She spends the same amount as I do for us two.
I can’t wait to learn from her as well!


Angela April 13, 2013 at 12:58 am

This is very much like a Vietnamese style salad I’ve had with shredded chicken. It is delish! My mom also makes a yummy salad with fresh diced tomatoes, sliced red onion, fresh coriander, sliced red or green chilli, tossed with mustard oil and seasoned with a bit of salt. I never wanted to try it when I was younger because the mustard oil smell put me off, but as my tastes evolved, I eventually tried it and it’s now ne of my fave little side dishes.


Brittany April 13, 2013 at 1:09 am

That sounds really good!!


Angela April 13, 2013 at 1:24 am

It’s like an Indian bruschetta topping lol! You could probably just toss with olive oil if the mustard oil taste doesn’t appeal to you.


Jennifer @ Gluten Free School April 19, 2013 at 4:00 am

Ooooo, this looks awesome! I’ve really been getting into using cashews lately, so this is right up my alley! Thanks for posting this. I’m excited to give it a try and share it :)


Marney April 21, 2013 at 10:37 pm

Made this today without onion (I hate raw onions, the taste is too strong for me and they sometimes give me digestive troubles), it was delicious! Oh, and I don’t really like cabbage, so that is saying something. My husband likes it too. Now if only I can get my picky kids to at least TRY it, I think they would like it too. Thanks for sharing this with us Kate and Brittany!


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