Blood Orange, Edamame, and Cashew Salad

Did you know that there are quite a few profane cabbage jokes?

Blood Orange, Cabbage, Edamame Salad

I’m having incredible writers block lately (perhaps because I’m writing my thesis and weekly papers for my Italian class, English class, and Internship), and I couldn’t think of any way to talk about this salad.

Blood Orange, Edamame, and Cashew Salad

Then I decided to look up cabbage jokes since this salad is made with napa and purple cabbage.

Because really what better way could I use my time?

Blood Orange, Edamame, and Cashew Salad

I stumbled upon a few cute ones like this one:

Q: What’s the difference between cabbage and snot? A: Kids dont eat cabbage!

But then I found a whole bunch of weird ones. I’ll just let you go and search those for yourself.

Blood Orange, Edamame, and Cashew Salad

Last Year: Charoset and Gluten-Free and Vegan Oat Bars

Blood Orange, Edamame, and Cashew Salad

Serves 4 dinner sized salads or 6 side dish salads

This salad is crunchy and refreshing. It is loaded with protein from the edamame and cashews, crunchy veggies, and healthy fats from the vinaigrette. For a complete dinner, it would pair wonderfully with grilled salmon, chicken, or tofu and rice or quinoa. 


  • 4 cups napa cabbage, sliced thin
  • 4 cups purple cabbage, sliced thin
  • 1 pound frozen, shelled edamame
  • 2 blood oranges (or any other orange: navel, cara cara…), peel and pith removed and cut into wedges
  • 1 orange bell pepper, diced – you can use any color, I thought red was pretty
  • 3 green onions, sliced
  • 1/2 cup chopped cashews, toasted
  • large handful of cilantro, chopped
  • Ginger Vinaigrette, recipe follows

Ginger Vinaigrette

  • 1/2 cup olive oil – I used blood orange olive oil
  • 1 TBS toasted sesame oil – try not to substitute!
  • 1 TBS red wine vinegar
  • 1 TBS honey (or agave nectar/maple to make it vegan)
  • 1/2 TBS dijon mustard
  • 3/4 tsp ground ginger (or 1/8-1/4 tsp powdered ginger)
  • zest from 1 blood orange
  • salt and pepper to taste


1. To defrost edamame quickly, place frozen edamame in a colander and rinse with warm water (I actually rinsed a few times while I prepared the rest of the veggies), Let drain. Alternatively, you can place in a colander and let them reach room temp without the water.

2. In a large bowl, combine both cabbages, edamame, orange slices, bell pepper, green onion, cilantro, and cashews, set aside.

3. In a smaller bowl, whisk together all of the ingredients for the dressing. Drizzle desired amount of dressing over salad (I didn’t use all of it) and toss until combined.

Storage Salad is best if eaten immediately, but it stores well in fridge for up to one week (cabbage is very hearty). HOWEVER, the cashews become softer and the green onions may get bitter, so I recommend storing them separately, if possible.

Blood Orange, Edamame, and Cashew Salad

Recipe adapted from this Cabbage Salad

Related Recipes

Cabbage Salad with Sesame-Ginger Vinaigrette, Roasted Almonds, and Cara Cara Oranges (v/gf)

This recipe was the inspiration for my current creation.

Cabbage Salad Cara Cara Orange IMG_6105

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Fresh Summer Chopped Salad with Homemade Seedy Crackers

Sometimes I hate flying.

Here are some of my thoughts from my flight yesterday.

1) Why yes, I was hoping to pay $3.50 for greek yogurt since I can’t bring in my own.

2) I have to go to the bathroom, but I didn’t want to disrupt everyone in my row. Twice. So I will sit here.

3) Dude sitting beside me, don’t worry about covering your cough. I was hoping to get sick anyway.

4) Wow, what a cute 5-year old you have! They would be even cuter if they would stop screaming. It’s just, I only slept about 4 hours last night and I was really hoping to get a bit of a nap. But it’s okay, I prefer to feel like I am in a horror movie.

5) No thank you, I don’t want a $7 snack pack. I already spent my rent on the breakfast I bought in the terminal.

But it’s not all bad. When I finally landed, I was in gorgeous San Diego. The breeze softly blowing my hair; the temperature comfortably 20 degrees lower than in Arizona; the ocean a deep blue in the distance.

Soon I had forgotten about my flight and was floating through a massive Trader Joes (like, the biggest I’ve ever visited) and then Whole Foods collecting the ingredients to make dinner.

Being in San Diego brings me back to this salad. It is overflowing with ripe avocado, grilled corn and chicken, sweet berries, tangy feta cheese, and a sweet, slightly tart vinaigrette.

Oh, and I made some homemade crackers. They were the bomb-diggidy.

Make this. Eat this. Enjoy the last days of summer.

Fresh Summer Chopped Salad

This salad pays homage to the last days of summer. It is full of everything wonderful and delicious. Oh yeah, and it’s gorgeous (just look at all those colors).


For the salad

  • 2 1/1 cups romaine, chopped
  • 2 ears fresh corn, shucked
  • 2/3 cup blueberries
  • 2/3 cup strawberries, hulled and chopped
  • 1 grilled chicken breast, chopped
  • 1 avocado, chopped
  • 1/3 cup crumbled feta or goat cheese
  • 1/3 cup cilantro, stems removed and chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

For the dressing

  • 2 limes, juiced
  • 2 teaspoons honey
  • 1 teaspoon red wine vinegar
  • 2 teaspoons olive oil


1. Lightly coat corn cobs with olive oil. Grill corn cobs over an open flame (I used the burner on the stove) or on a grill. Once the kernels appear lightly charred, remove from heat. Place the corn cob flat on a cutting board. With downward motion toward cutting board, cut of the entire length of one side. Continue this, rotating the cob around. Once most of the corn has been removed, take the back of your knife and run it down the length of the corn to remove the remaining bits of corn. **Alternatively, the corn can be served fresh cut off the cob**

2. In a large bowl, mix together lettuce, corn, chicken, avocado, blueberries, strawberries, and feta. Sprinkle with salt and pepper then toss thoroughly.

3. In a smaller bowl, whisk together lime juice, honey, olive oil and vinegar. Pour over salad, then toss once more. Serve with Homemade Seedy Crackers (or other chip/cracker), recipe below.

Recipe lightly adapted from How Sweet Eats

Homemade Seedy Crackers

These Crackers come from the Daring Bakers July Challenge. They are wonderfully crunchy, overflowing with seeds and flavor. Before baking, I sprinkled them with a bit of dried minced garlic and pressed it down with the rolling pin. Next time I will experiment with more topping flavors: caraway, minced onion, rosemary. 


  • 1 cup (240 ml) (140 gm/5 oz) whole wheat four
  • 1 cup (240 ml) 140 gm/5 oz) all-purpose (plain) flour
  • 1/3 cup (80 ml) (50 gm) (1¾ oz)poppy seeds
  • 1/3 cup (80 ml) (40 gm) (1¼ oz) sesame seeds
  • 1½ teaspoons (7½ ml) (9 gm) table salt
  • 1½ teaspoons (7½ ml) (8 gm) baking powder
  • 3 tablespoons (45 ml) olive oil
  • ¾ cup plus 1 tablespoon (195 ml) (6½ fl oz) water


1. Mix the flours, seeds, salt and baking powder in a large bowl. Add the oil and stir until combined. Add the water until the dough comes together.

2. Kneed the dough 5 or 6 times and allow to rest, covered, on the counter for 15 minutes. You can also chill the dough at this point and come back later.

3. Preheat the oven to hot 450°F/230°C/gas mark 8.4. Working with a quarter of the dough at a time, either use a rolling pin to reach a desired thickness (thick or thin) or roll out in your pasta rollers. If you use pasta rollers, ensure the dough is well-floured so as not to stick. Place strips of dough on a sheet pan lined with parchment.

5. If the crackers are thick, bake for 7 minutes, flip them over and bake for 7 minutes more. Then cut or break into crackers shapes while still warm. Return to the oven for a further 5 minutes until crispy (although for some of my crackers needed less than 5 minutes). If not crispy enough when cooled, crackers can be returned to the oven. Store in an airtight container and eat within 2 weeks.

Recipe from Dana McFarlane on Daring Bakers

Related Recipes

Cabbage Salad with Ginger-Sesame Vinaigrette, Roasted Almonds and Cara-Cara Oranges

Caesar Salad

Summer Salad with Strawberry Balsamic Dressing

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Fresh Summer Fruit Salad

You may remember me mentioning that I wanted to go berry picking in my summer bucket list. Well, I got a chance to a few days ago!

There’s nothing like walking around a lovely orchard when it’s 95°F with 80% humidity. It’s like walking around a sauna except I was wearing more than a towel.

In honor of the one and a half pounds of berries picked (and probably eaten within 24 hours), I made a fruit salad.

I don’t mean to insult your intelligence since this fruit salad is basically just fresh fruit. I just want to share one of my favorite (EASY!) summer recipes with you.

Super refreshing, super tasty, super healthy, super delicious, super sonic.

Okay, maybe not super sonic, but I think you get the idea.

Fresh Summer Fruit Salad

This fruit salad is healthy and refreshing. It’s  wonderful with your morning yogurt or as the perfect summery side dish.

You can really make this with whatever ingredients you’d like – or whatever is in your kitchen. If you like a certain fruit more than others, you can definitely add more. Since I’m always changing the fruit I use, it has a different flavor profile every time I make it.


  • 2 medium apples, diced
  • 2 nectaries, diced
  • 1 naval orange, chopped
  • 10 strawberries, hulled and diced
  • 1/2 pint of blueberriers
  • 1 cup green grapes, sliced in half
  • juice of one lemon
  • juice of one lime

These are the fruits I used, but you could also add peaches, mango, pineapple, melon, raspberries, blackberries, kiwi, grapefruit, etc. Try adding a bit of fresh mint, too!


1. In a large bowl combine all the chopped fruit. Drizzle with lemon and lime juice. Stir well. Serve chilled.

Black Bean Quinoa Salad with Cilantro and Lime

I’ve always heard that mosquitos bite the sweetest people. I guess that means I must be the sweetest person.

This past weekend I went to a little outdoor party in Syracuse. I could tell I was getting eaten alive bitten, but I had no idea just how bad it was. Turns out, I got bitten nearly two dozen times.

You know that feeling when you have a really, really want to scratch a bug bite? Yeah, I have that feeling over my whole body.

Since I’m too lazy to actually go and buy that great stuff for bug bites, I took my mind off them by making a delicious quinoa and black bean salad.

This salad is super refreshing for summer. Plus, it’s crazy healthy. It’s loaded with fiber, protein, and fresh veggies.

I ate the salad with some warmed pita, but I think it would be excellent served with some grilled chicken or fish, or atop some fresh lettuce.

Craving Quinoa?

Quinoa Tabbouleh Salad

Roasted Pesto Vegetables with Quinoa

Quinoa and White Bean Burgers

Quinoa with Balsamic Roasted Eggplant and Portobello Mushrooms

Black Bean Quinoa Salad with Cilantro and Lime


  • 1 cup of quinoa
  • 1 and 1/2 cups water
  • 1 can black beans, rinsed and drained
  • 1 small tomato – about 1 cup, diced
  • 3/4 cup avocado, diced into small cubes
  • 1/4 cup green onions, minced
  • 1/4 cup cilantro, chopped
  • 1-2 tablespoons lime juice, to taste
  • 1 teaspoon olive oil
  • 1/2 teaspoon cumin
  • pinch of cayenne (optional)
  • salt and pepper


1. In a medium pot, place 1 and 1/2 cups water and bring to a boil over high heat. Once boiling, stir in quinoa and set heat to low. Cook for 15 minutes covered, or until all the water has been absorbed. Remove from heat, fluff with fork, and let cool.

2. Meanwhile, prepare veggies and toss everything into a large bowl. When quinoa has cooled, add it as well. Stir well. Salad can be eaten immediately, but it is best served chilled.

Farfalle Pasta Salad with Cannellini Beans

I had a fondue party a few days ago. It was a delightful evening filled with youtube videos, My Big Fat American Gypsy Wedding, and lots of cheese. Sounds like a hot and crazy night, right? ;)

Have you ever eaten fondue? It’s one of those foods (or meals, I guess) that makes me feel like I’m back in the 1970s. I don’t really know why, but I want to put on my disco shoes and paint the town red.

As usual, I went a little crazy and thought of every possible dipping food we could use. I had bread cubes and apples, veggies and pretzels, melty cheese and those cute little fondue sticks, The Village People and Earth, Wind, and Fire. It was a cheesy evening (che-vening?) that will live on in infamy.

I could totally just hear Morgan Freeman narrating that…

Anyway, after that deliciously heavy dining extravaganza, I was craving something a bit more fresh. One of my favorite summer foods (even though I probably have a million “favorite summer foods”) would have to be pasta salad. It’s cold, quick, and full of summer’s bountiful and delicious vegetables.

I made this salad by basically just rooting through the kitchen (as I usually do). It all started with a gorgeous bag of stipey red and green farfalle.

My “inner designer” wanted to bring out the vibrant red in the pasta, so I added cherry tomatoes. I also added white beans because my “inner old lady” thought the added fiber and protein would take it from a side dish to a meal. My “inner Ina Garten” threw in a tasty homemade vinaigrette, and this pasta salad was born!

I might need to see a doctor about all of these inner selves.

I was so impressed by how easy and flavorful this dish was. It would pair excellently with grilled chicken or fish, but it’s also substantial enough to eat alone.

Last Year: Shish Kabobs

Farfalle Pasta Salad with Cannellini Beans

Serves 4


  • 9 oz. farfalle pasta
  • 1/2 pint cherry tomatoes, sliced in half
  • 1 can (15 oz.) cannellini beans (also called white beans), rinsed and drained
  • 1/4 to 1/3 cup Italian Pesto dressing (recipe below, or you can use your own Italian dressing)
  • salt and pepper, to taste


1. Cook pasta according to package directions. Drain and rinse with cold water. Place cooled pasta in a large bowl.

2. To the pasta add sliced tomatoes, cannellini beans, dressing (I went light on the dressing, but you can always add more if you like), salt and pepper. Mix well. Pasta salad may be served immediately, but it tastes better if it has at least an hour to marinate in the fridge. Store leftovers in fridge for up to 5 days.

Italian Pesto Dressing

Makes 3/4 cup


  • 1/2 cup olive oil
  • 2 tablespoons white vinegar
  • 2 to 2-1/2 tablespoons lemon juice
  • 1 tablespoon pesto (I used jarred, but homemade works too!)
  • 1 teaspoon sugar
  • 1/2 teaspoon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried Italian seasoning
  • 1/8 to 1/4 teaspoon pepper (I like more pepper)
  • red pepper flakes to taste (optional)
1. In a medium bowl combine all the ingredients. Whisk vigorously. Chill throughly. Shake before serving.

Italian Dressing adapted from The Ultimate Southern Living Cookbook