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Cashew Crunch Salad

Cashew Crunch Salad combines toasted cashews with crisp vegetables and fresh herbs, tossed in a bright lemon-soy vinaigrette. The dish features a satisfying crunch from the nuts and tender greens, creating a vibrant, textured salad that’s quick to prepare and full of flavor. Its simple ingredients come together to deliver a refreshing, snackable dish perfect for spring and summer gatherings.
Print Recipe
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup cashew nuts raw or roasted
  • 2 large carrots shredded
  • 1 red bell pepper diced
  • 1/4 cup fresh herbs cilantro or parsley, chopped
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp rice vinegar
  • 1 clove garlic minced
  • 1 teaspoon ginger minced
  • 1 tablespoon oil neutral like vegetable or canola

Equipment

  • Large mixing bowl
  • Skillet or frying pan
  • Wooden Spoon or Spatula
  • Measuring spoons and cups
  • Chef's knife
  • Cutting board

Method
 

  1. Place the cashews in a dry skillet over medium heat. Toast, stirring frequently, for about 5-7 minutes until they are golden and fragrant. Remove from heat and set aside.
  2. In a small bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, minced ginger, and oil to create a bright and tangy vinaigrette.
  3. Chop the fresh herbs finely and dice the red bell pepper into small pieces. Shred the carrots into thin strips using a grater or julienne peeler. Add these vegetables and herbs to a large mixing bowl.
  4. Once the toasted cashews have cooled slightly, roughly chop or break them into smaller pieces if desired and add to the bowl with the vegetables.
  5. Pour the dressing over the mixture in the bowl. Toss gently with a spatula or spoon until all ingredients are evenly coated and the nuts are well distributed.
  6. Let the salad sit for about 5 minutes to allow flavors to meld and the greens to slightly wilt. Taste and adjust seasoning if needed, adding more soy or lemon juice for brightness.
  7. Serve the Cashew Crunch Salad in a wide bowl or on a platter, making sure to distribute the crunchy nuts and fresh herbs evenly. Enjoy immediately for best crunch and freshness.

Notes

For extra flavor, sprinkle additional toasted cashews or fresh herbs just before serving. This salad is best enjoyed fresh but can be stored in the refrigerator for up to a day; keep the nuts separate if you want to maintain maximum crunch.