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Asian Sesame Red Cabbage Overnight Oats with Cashews

Photo: Jamie Vespa
Yield
2 servings
By Sara Tane

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

Nutritional Information

  • Calories 404
  • Fat 21.5g
  • Satfat 3.5g
  • Monofat 9.3g
  • Polyfat 4.4g
  • Protein 14g
  • Carbohydrate 41g
  • Fiber 9g
  • Sugars 6g
  • Cholesterol 4mg
  • Iron 4mg
  • Sodium 609mg
  • Calcium 242mg

How to Make It

Step 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.

Step 2

Top oats evenly with cabbage mixture, sesame seeds, cashews, red chili flakes, and green onions.

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