Description
This Cashew Crunch Salad is a colorful, veggie-packed dish with chopped greens, crunchy cashews, and a creamy sesame ginger dressing. It’s light, refreshing, and perfect for lunch, potlucks, or as a side to grilled protein.
Ingredients
For the Salad:
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2 cups shredded green cabbage
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2 cups shredded red cabbage
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1 cup shredded carrots
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1 red bell pepper, thinly sliced
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3 scallions, sliced
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1 cup roasted cashews
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1/2 cup cilantro leaves, chopped
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Optional: edamame, avocado, or crispy wonton strips
For the Sesame Dressing:
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1/4 cup olive oil or avocado oil
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3 tablespoons rice vinegar
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2 tablespoons soy sauce or tamari
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1 tablespoon toasted sesame oil
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1 tablespoon maple syrup or honey
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1 tablespoon fresh grated ginger
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1 garlic clove, minced
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1 tablespoon tahini or peanut butter (for creaminess)
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Salt and pepper, to taste
Instructions
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Make the Dressing:
In a jar or small bowl, whisk together all dressing ingredients until smooth and emulsified. Adjust seasoning to taste. -
Prep the Salad:
In a large mixing bowl, combine cabbage, carrots, bell pepper, scallions, cashews, and cilantro. Toss to mix. -
Dress and Serve:
Drizzle sesame dressing over the salad and toss well to coat. Serve immediately for max crunch or let sit 10–15 minutes for flavors to meld.
Notes
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Make it a meal by adding grilled chicken, shrimp, tofu, or tempeh.
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Store salad and dressing separately for meal prep—lasts up to 3 days.
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Add a little lime juice for extra brightness.