This spicy slaw-like salad comes from One Lucky Duck in the Chelsea Market Cookbook. Instead of the usual lettuce base, this recipe is made up of sliced Savoy cabbage and carrots. Jicama adds some crunch to the base and beets brighten up the whole thing.
The salad will keep, covered and refrigerated, for up to 2 days. Drain any accumulated juices and adjust the seasoning with salt, tamari, and wasabi powder before serving.
Using a large knife, cut the cabbage into thin shreds. Transfer them into a very large bowl. Using a mandolin, plastic V-slicer, or knife, cut the beets, carrots, and jicama into julienne strips about 2 inches long. (The exact thickness is a matter of personal choice, depending on the slaw texture that you prefer.) Transfer them to the bowl with the cabbage.
Whisk the maple syrup and tamari together in a small bowl. Gradually whisk in the oil. Add the dressing to the salad and toss.
Stir together the cashews, sesame seeds, oil, wasabi, and salt in a medium bowl until combined. Add them to the salad and mix well. Top with the cilantro and serve.