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–+ servings
Cashew Crunch Salad

Delicious Cashew Crunch Salad for a Fresh Weeknight Treat

This Cashew Crunch Salad is a fresh and vibrant dish, packed with crunchy veggies and roasted cashews, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Cabbage, chopped Substitute with kale or mixed greens for different textures.
  • 1 cup Bell Peppers, chopped Use any color—red, yellow, or orange.
  • 1 cup Carrots, grated Grate or julienne for better incorporation.
  • 2 cups Chow Mein Noodles Omit for a gluten-free version.
  • 1 cup Edamame, shelled Opt for frozen for convenience.
  • 1 cup Roasted Cashews Try Thai chili cashews for an exciting upgrade.
For the Dressing
  • 1 tablespoon Sesame Oil Can substitute with peanut oil.
  • 1/2 cup Greek Yogurt or Mayo Omit for a vegan option.
  • 1 tablespoon Sugar Use honey or agave syrup for a natural touch.
  • 2 tablespoons Rice Vinegar Substitute with apple cider vinegar if unavailable.

Equipment

  • Large mixing bowl
  • saucepan
  • jar or bowl for dressing

Method
 

Step-by-Step Instructions for Cashew Crunch Salad
  1. Wash and chop your cabbage, bell peppers, and carrots into bite-sized pieces. Add to a large mixing bowl.
  2. In a saucepan, bring water to a boil and cook frozen edamame for about 3 minutes until tender. Drain and add to the vegetable mix.
  3. In a clean jar, combine sesame oil, Greek yogurt (or mayo), sugar, rice vinegar, and a pinch of salt. Mix until well emulsified.
  4. Fold chow mein noodles and roasted cashews into the vegetable and edamame mixture, then pour the dressing over the salad.
  5. Serve immediately for freshness, enjoy as a standalone meal or with grilled meats.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 200mgPotassium: 300mgFiber: 5gSugar: 4gVitamin A: 3000IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days, keeping the dressing separate. Avoid freezing to maintain texture.

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