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Asian Sesame Red Cabbage Overnight Oats with Cashews

Photo: Jamie Vespa
Yield

2 servings

In this Asian-inspired overnight oats bowl, crispy red cabbage is sautéed with sesame oil and Sambal Oelek for a breakfast that is sure to awaken the taste buds. Crowned with crunchy cashew topping and crisp green onions, this recipe takes stir-fry to the next level.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 cups chopped red cabbage
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon Sambal Oelek
  • Basic Overnight Oats
  • 1/2 teaspoon sesame seeds
  • 1 1/2 tablespoons chopped unsalted cashews
  • 1/2 teaspoon crushed red chili flakes
  • 1 tablespoon chopped green onions

Nutrition Information

  • calories 404
  • fat 21.5 g
  • satfat 3.5 g
  • monofat 9.3 g
  • polyfat 4.4 g
  • protein 14 g
  • carbohydrate 41 g
  • fiber 9 g
  • sugars 6 g
  • cholesterol 4 mg
  • iron 4 mg
  • sodium 609 mg
  • calcium 242 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium. Add cabbage, salt, and pepper, and cook until cabbage is slightly wilted, about 5-7 minutes. Add sesame oil and sambal oelek; remove from heat.
  2. Top oats evenly with cabbage mixture, sesame seeds, cashews, red chili flakes, and green onions.