If you’re craving a vibrant, nutrient-packed salad that’s bursting with flavor and texture, this Cashew Crunch Salad with Sesame Dressing is your answer!
This delightful dish combines crisp vegetables, creamy avocado, crunchy cashews, and a zesty sesame dressing that ties it all together.
Perfect for a light lunch, side dish, or meal prep, this salad is as versatile as it is delicious.
Let’s dive into why this recipe will become a staple in your kitchen and how you can make it your own!
Why You’ll Love This Cashew Crunch Salad
Big Flavor: The sesame dressing adds a tasty mix of sweet, salty, and tangy flavors to the fresh veggies and crunchy cashews.
Great Texture: Every bite has a fun mix—crunchy cabbage, creamy avocado, and crisp cashews.
Full of Good Stuff: Packed with vitamins, healthy fats, and plant protein, it’s both healthy and delicious.
Easy to Change: You can swap ingredients to fit your taste or diet.
Quick to Make: Ready in less than 20 minutes—great for busy days or meal prep.
Ingredients
For the Salad:
2 cups shredded green cabbage
2 cups shredded red cabbage
1 cup shredded carrots
1 red bell pepper, thinly sliced
1 cucumber, thinly sliced
1 avocado, diced
1/2 cup roasted cashews (unsalted or lightly salted)
1/4 cup chopped fresh cilantro
2 green onions, sliced
2 tablespoons sesame seeds (toasted, for garnish)
For the Sesame Dressing:
3 tablespoons sesame oil
2 tablespoons rice vinegar
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon maple syrup or honey
1 teaspoon grated fresh ginger
1 garlic clove, minced
1 teaspoon toasted sesame seeds
Juice of 1 lime
Instructions
Prepare the Vegetables: In a large mixing bowl, combine shredded green cabbage, red cabbage, carrots, red bell pepper, and cucumber. Toss gently to mix.
Add the Avocado and Cashews: Gently fold in the diced avocado and roasted cashews to avoid mashing the avocado.
Make the Sesame Dressing: In a small bowl or jar, whisk together sesame oil, rice vinegar, soy sauce, maple syrup, grated ginger, minced garlic, toasted sesame seeds, and lime juice until well combined.
Dress the Salad: Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
Garnish and Serve: Sprinkle with chopped cilantro, green onions, and toasted sesame seeds. Serve immediately or chill for 10-15 minutes for extra crispness.
Tips for the Perfect Cashew Crunch Salad
Toast Your Cashews: For extra flavor, lightly toast raw cashews in a dry skillet over medium heat for 3-4 minutes, shaking frequently to avoid burning.
Chill for Crispness: Refrigerate the salad for 10-15 minutes before serving to enhance the crunch factor.
Adjust Dressing to Taste: Taste the dressing before adding it to the salad and adjust the sweetness (maple syrup) or tanginess (lime juice) as needed.
Use a Mandoline: For uniformly thin veggie slices, a mandoline slicer can save time and ensure a consistent texture.
Variations and Substitutions
Veggie Variations:
Swap cabbage for kale or romaine lettuce for a different base.
Add shredded zucchini, jicama, or radishes for extra crunch.
Include edamame or snap peas for a boost of protein and color.
Nut Substitutions:
Replace cashews with almonds, peanuts, or sunflower seeds for a nut-free option.
Use candied pecans for a touch of sweetness.
Dressing Tweaks:
Substitute rice vinegar with apple cider vinegar for a different tangy note.
Use coconut aminos instead of soy sauce for a soy-free version.
Add a pinch of chili flakes for a spicy kick.
Protein Boost:
Add grilled tofu, chickpeas, or shredded chicken for a heartier meal.
Toss in quinoa or farro for a grain-based protein option.
Serving Suggestions
As a Main Dish: Serve with a side of crusty bread or a bowl of soup for a light, satisfying meal.
As a Side: Pair with grilled vegetables, tofu, or fish for a balanced dinner.
For Entertaining: Serve in a large bowl for potlucks or barbecues, garnished with extra sesame seeds and cilantro for a stunning presentation.
Meal Prep: Divide into individual containers for quick, healthy lunches throughout the week.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead
Prep the vegetables and store them in an airtight container in the fridge for up to 2 days.
Keep the dressing separate and add just before serving to maintain crispness.
Store cashews separately to prevent softening.
Storing
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Note that the avocado may brown slightly, so add it fresh if possible.
Freezing
This salad is not suitable for freezing due to the fresh vegetables and avocado, which will lose texture when thawed.
FAQs
Q: Can I make this salad gluten-free?
A: Yes! Use tamari or coconut aminos instead of soy sauce for a gluten-free dressing.
Q: How can I make this salad nut-free?
A: Swap cashews for sunflower seeds or pumpkin seeds for a nut-free crunch.
Q: Can I make the dressing ahead of time?
A: Absolutely! Store the dressing in a sealed jar in the fridge for up to 5 days. Shake well before using.
Q: What can I use instead of avocado?
A: Try diced mango or crumbled feta for a creamy or tangy alternative.
Q: How do I keep the salad crunchy?
A: Store the dressing separately and toss it with the salad just before serving. Chilling the salad before serving also helps.
Conclusion
In conclusion, this Cashew Crunch Salad with Sesame Dressing is a vibrant, flavorful, and healthy dish that’s perfect for any occasion.
Whether you’re meal prepping for the week, hosting a gathering, or simply craving a fresh and satisfying meal, this salad delivers on taste, texture, and nutrition.
With its customizable ingredients and easy preparation, it’s a recipe you’ll return to again and again.
Try it today and enjoy a bowl of crunchy, zesty goodness!
Read More:- Tuscan Artichoke Tomato Salad Recipe
Cashew Crunch Salad with Sesame Dressing
Ingredients
- 2 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper thinly sliced
- 1 cucumber thinly sliced
- 1 avocado diced
- 1/2 cup roasted cashews
- 1/4 cup chopped fresh cilantro
- 2 green onions sliced
- 2 tablespoons sesame seeds toasted
- Dressing: 3 tbsp sesame oil 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tbsp maple syrup, 1 tsp grated ginger, 1 garlic clove (minced), 1 tsp toasted sesame seeds, juice of 1 lime
Instructions
- Combine cabbage, carrots, bell pepper, and cucumber in a large bowl.
- Fold in avocado and cashews.
- Whisk dressing ingredients in a small bowl or jar.
- Pour dressing over salad and toss gently.
- Garnish with cilantro, green onions, and sesame seeds. Serve immediately or chill for 10-15 minutes.
