Curried Cashew and Red Cabbage Stir-Fry

Colorful and delicious with an Asian flair, this curried cashew and red cabbage stir-fry will become a family favorite.

  • Total Time:
  • Servings: 4

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  • 2 tablespoons extra-virgin olive oil
  • 1/2 medium onion, sliced
  • 2 cloves garlic, minced or crushed
  • 6 cups sliced red cabbage
  • 1 large carrot, grated
  • 2 teaspoons soy sauce
  • 1/2 teaspoon sesame seed oil
  • 1 teaspoon curry powder
  • 1/2 teaspoon kosher salt
  • Fresh cracked black pepper, to taste
  • 1/2 cup toasted cashews
  • 1/4 cup chopped fresh cilantro

How to make this recipe

  1. Heat a large skillet over medium-high heat. Add the oil and then stir in the onions. Cook for about 2 minutes or until the onions are soft.

  2. Add the garlic, cabbage and carrots and stir occasionally until the cabbage is tender, 3 to 5 minutes.

  3. Stir in the soy sauce, sesame seed oil and curry powder. Cook until heated through. Season with salt and pepper if desired.

  4. Toss with cashews and cilantro and serve warm.

Contributed By Photo © Todd Porter & Diane Cu Published September 2013

464896 recipes/curried-cashew-and-red-cabbage-stir-fry 2014-07-09T00:23:27+00:00 Todd Porter and Diane Cu stir-frying|side-dishes|4|basic-easy|fast|healthy|vegetarian|web-exclusive|weeknight-dinner|lunch september-2013 recipes,curried-cashew-and-red-cabbage-stir-fry 464896

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