Best Cashew Cabbage Recipes

Skirt Steak Tostadas With Cashew Salsa and Red Cabbage Slaw image

Provided by Chris Morocco

Yield Serves 4

Number Of Ingredients 20

Salsa:
2 Fresno or other red chiles
2 garlic cloves, unpeeled
1/2 cup cashews
2 tablespoons apple cider vinegar
1/4 teaspoon sugar
Kosher salt
Slaw and assembly:
2 tablespoons apple cider vinegar
2 tablespoons mayonnaise
2 tablespoons plain Greek yogurt
1/4 large head of red cabbage, very thinly sliced (about 4 cups)
1 scallion, chopped
Kosher salt
1 skirt steak (about 1 1/2 pounds), cut into 4 pieces
Freshly ground black pepper
1 teaspoon ground cumin
1 tablespoon vegetable oil; plus more for frying (about 1/3 cup; optional)
4 small corn tortillas or 4 store-bought tostadas
Chopped cilantro and lime wedges (for serving)

Steps:

Salsa:
Preheat oven to 350°F. Roast chiles and garlic on a rimmed baking sheet until lightly browned and softened, 12-15 minutes. Add cashews to baking sheet and roast until nuts are golden brown, 5-7 minutes. Let cool slightly, then peel garlic. Transfer garlic, cashews, and chiles (include all the seeds if you like things hot, or half of them if you aren't sure) to a blender; add vinegar, sugar, and 1/2 cup water and purée until smooth. Season with salt.
Slaw and assembly:
Whisk vinegar, mayonnaise, and yogurt in a medium bowl. Add cabbage and scallion and toss to coat; season with salt. Set aside.
Season steak with salt and pepper; sprinkle with cumin. Heat 1 Tbsp. oil in a large skillet over medium-high. Cook steak until deeply browned, about 4 minutes per side for medium-rare. Transfer to a cutting board; let sit 10 minutes before slicing.
Meanwhile, if making your own tostadas, pour oil into a small skillet to 1/4" depth. Heat over medium. Working one at a time, fry tortillas until crisp, about 1 minute per side. Transfer to paper towels.
Top tostadas with some salsa, followed by steak, more salsa, slaw, and cilantro. Serve with lime wedges.
Do Ahead:
Salsa can be made 1 week ahead. Cover and chill.

Cashew Cabbage image

Provided by Susan Feliciano

Time 30m

Number Of Ingredients 13

2 Tbsp cooking oil, for high heat
1 small onion, thinly sliced
2 stalk(s) celery, thinly sliced
1 carrot, peeled and cut julienne
1 c sliced mushrooms
1 bell pepper, cut julienne
1 c whole cashews
1/4 c white wine
1/4 c low sodium soy sauce
1 to 2 lb finely shredded green cabbage
1-2 dash(es) dark sesame oil
1-2 dash(es) garlic powder
fresh ground black pepper (if desired)

Steps:

1. In a wok or large deep skillet, heat oil over medium-high heat. Stir-fry onion, celery, and carrot for about 5 minutes. Add mushrooms, pepper, and cashews, and stir-fry another 3 minutes.
2. Add wine, soy sauce, and cabbage. Stir well, cover, and steam until cabbage wilts slightly, about 5 minutes. Stir in sesame oil and garlic powder.
3. Continue stirring until cabbage is done to your liking. May season with black pepper if desired.