Go Back
–+ servings
Cashew Crunch Salad

Crispy Cashew Crunch Salad for a Fresh Summer Delight

Delight in vibrant Cashew Crunch Salad featuring colorful veggies and a creamy sesame dressing, perfect for summer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Cabbage chopped
  • 1 cup Bell Peppers red and yellow, chopped
  • 1 cup Edamame cooked
  • 1 cup Chow Mein Noodles optional for gluten-free
  • 1 cup Roasted Cashews
For the Dressing
  • 3 tablespoons Sesame Oil toasted for deeper flavor
  • 1/2 cup Greek Yogurt or Mayonnaise use silken tofu for vegan option
  • 1 tablespoon Sugar or local honey

Equipment

  • Mixing bowl
  • Jar

Method
 

Step-by-Step Instructions
  1. Chop vegetables: Wash and chop cabbage and bell peppers into bite-sized pieces.
  2. Prepare edamame: Boil frozen edamame in salted water for about 5 minutes until tender.
  3. Mix salad ingredients: In a large bowl, combine chopped cabbage, bell peppers, and cooled edamame.
  4. Prepare the dressing: In a jar, mix sesame oil, Greek yogurt or mayonnaise, sugar, and shake until combined.
  5. Add crunchy elements: Gently stir in chow mein noodles and roasted cashews just before serving.
  6. Drizzle dressing and toss: Add dressing over the salad and toss gently to combine.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 9gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 250mgPotassium: 400mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days without dressing to maintain crunch. Dress just before serving.

Tried this recipe?

Let us know how it was!