Cabbage Salad with Yogurt + Fried Cashews

...yum

Hi! If you’re new here, on Tuesdays I devote my newsletter to “I Love Lunch” and include an easy lunch recipe for paid subscribers. To me, lunch recipes are especially simple to make and simple to clean-up. Of course you can make the recipe for any mealtime that you’d like! I always include a number of helpful notes for paid subscribers (i.e. ways to make vegetarian/vegan/gluten-free versions of the recipe and other fun notes/ideas).

Want today’s recipe + long list of helpful notes?? Become a paid subscriber today!

How gorgeous is this??

Because I’d want to know: the yellow plate is olllllld from Crate & Barrel / the spoon is from the fun Hudson Grace x Diane Keaton collab!

No matter how long we live in the Hudson Valley (over a decade now!), March always feels like a deceiving month. Is it spring? Maybe? Not really! Who knows?!

When the weather starts to get sunnier and warmer, I always expect the produce to come rolling in. But I know firsthand that March isn’t a big harvest month, let alone a planting month — it’s a seeding month (literally and perhaps figuratively?), a time to get ready.

This means if we want local produce, we’re still relying on the stalwart storage crops (heyyyyy cabbage!!) but we’re feeling springy and colorful and want them to be crunchy and bright, not really stewy and soft anymore.

Enter today’s recipe: an excellent, super crunchy cabbage salad dressed simply with lime, olive oil, and salt, served on a bed of yogurt and topped with crispy, garlicky cashews fried in olive oil with kalonji (a.k.a. nigella seeds, totally optional and you can use a different spice, but I love the oniony/nutty/savory flavor here!!).

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QUICK SIDEBAR

Before I get into everything cabbage salad, a quick shout-out to the next class on my schedule — a “No Judgment” class with the one and only

Corinne Fay

!!! Corinne and I will be making Seven Layer Dip together and chatting about all things body stuff and you can ask us anything. The class is only an hour, all are welcome, sliding scale starting at $0, proceeds will go to HONOR NATIVE LAND TAX. »»»»» sign up here!!!!

My class schedule (and FAQs) lives here and my online video library of past classes (120 and counting!!) lives here. Come cook with me!!! Classes are so fun.

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BACK TO TODAY’S RECIPE!

For my fellow visual learners, I made a cute little IG reel of making this — you can check that out here!

Below, for paid subscribers only, you’ll find the full recipe (including a PDF version you can easily print out if you want!) plus notes if you are:

• Not a cashew lover?

• Allergic to nuts?

• Can’t find kolonji seeds?

• Vegan?

• Want this to be spicier?

• Looking for more protein?

• Wondering about what would go well with this?

• Wondering what to do with leftovers?

  

  cabbage salad showing off! notes for the delicious open-faced tofu sandwiches below the recipe!!

Cabbage Salad with Yogurt + Fried Cashews

• 2 tablespoons olive oil