Name: Cashew Crunch Salad with Sesame Dressing Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Asian-Inspired
Ingredients: 4 cups shredded green cabbage; 2 cups shredded purple cabbage; 1 cup shredded carrots; 1 red bell pepper thinly sliced; 3 green onions sliced; 1 cup roasted salted cashews; 1/4 cup chopped fresh cilantro; 2 tablespoons sesame seeds; 1/4 cup rice vinegar; 2 tablespoons soy sauce or tamari; 2 tablespoons toasted sesame oil; 1 tablespoon honey or maple syrup; 1 tablespoon fresh lime juice; 1 teaspoon grated fresh ginger; 1 clove garlic minced; 2 tablespoons neutral oil (such as avocado or vegetable oil); Salt and pepper to taste

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Looking for a fresh, crunchy, and flavor-packed salad that feels like a real treat? This Cashew Crunch Salad with Sesame Dressing is exactly what you need—crisp cabbage, colorful veggies, roasted cashews, and an irresistible sesame-lime dressing unite in one glorious bowl. Whether you’re hosting friends, meal-prepping for the week, or just craving something vibrant and healthy, this salad is bound to become a staple in your repertoire. Trust me, you won’t be able to resist going back for seconds!

Cashew Crunch Salad with Sesame Dressing Recipe - Recipe Image

Ingredients You’ll Need

Simple ingredients come together to create layers of crunch, color, and creamy nuttiness. Each element pulls its weight, so don’t skip the fresh herbs, the pop of sesame, or the zingy finish from the homemade dressing—these little touches make the Cashew Crunch Salad with Sesame Dressing truly shine.

Shredded green cabbage (4 cups): Lays the foundation with unbeatable crispness and a mellow, slightly sweet flavor.
Shredded purple cabbage (2 cups): Adds a splash of color and extra crunch for a beautiful contrast.
Shredded carrots (1 cup): A touch of natural sweetness and great color that pairs beautifully with the tangy dressing.
Red bell pepper, thinly sliced (1): Juicy, mildly sweet flavor with a vibrant red hue.
Green onions, sliced (3): Bring a subtle, zippy sharpness that brightens every bite.
Roasted salted cashews (1 cup): The star of the crunch factor and a boost of creamy, nutty richness.
Chopped fresh cilantro (1/4 cup): The herbaceous lift that ties every ingredient together.
Sesame seeds (2 tablespoons): Toasty and nutty, they complete that classic Asian-inspired texture.
Rice vinegar (1/4 cup): Provides the essential tang for the bright, punchy dressing.
Soy sauce or tamari (2 tablespoons): Brings salt, umami, and depth to balance the flavors.
Toasted sesame oil (2 tablespoons): Fragrant, rich, and nutty—this gives the dressing its addictive quality.
Honey or maple syrup (1 tablespoon): A hint of sweetness that balances the acidity and salt.
Fresh lime juice (1 tablespoon): Sharp citrusy freshness that brightens the overall flavor profile.
Fresh ginger, grated (1 teaspoon): Adds a lively, spicy warmth to the dressing.
Garlic, minced (1 clove): For savory, aromatic depth—the background note you don’t want to skip.
Neutral oil, such as avocado or vegetable oil (2 tablespoons): Helps emulsify the dressing without overpowering the other flavors.
Salt and pepper to taste: Essential for perfect seasoning; start light and adjust to preference.

How to Make Cashew Crunch Salad with Sesame Dressing

Step 1: Chop and Prep All the Veggies

Start by shredding your green and purple cabbages, julienning the carrots, slicing the bell pepper thinly, and chopping up your green onions and cilantro. Prepping everything in advance makes assembly a breeze, and you’ll be amazed at how the rainbow of veggies transforms this salad into a real showstopper.

Step 2: Toss Together the Crunchy Salad Base

In a large salad bowl, combine the green cabbage, purple cabbage, carrots, red bell pepper, green onions, roasted salted cashews, chopped cilantro, and sesame seeds. Give everything a gentle toss to mix well—you want the cashews and sesame seeds distributed in every bite for maximum crunch.

Step 3: Whisk Up the Sesame Dressing

Grab a small bowl and whisk together the rice vinegar, soy sauce (or tamari), toasted sesame oil, honey (or maple syrup), lime juice, grated ginger, minced garlic, and neutral oil. Keep whisking until the dressing is smooth and beautifully emulsified. Taste and season with a little salt and pepper if needed—the flavors should be balanced between savory, tangy, sweet, and nutty.

Step 4: Dress and Toss the Salad

Pour the sesame dressing over your crunchy veggie and cashew mixture—this is where the magic happens! Toss everything together thoroughly so each piece gets a glossy, flavor-packed coating. You can serve the Cashew Crunch Salad with Sesame Dressing right away if you love extra crunch, or let it chill in the fridge for up to two hours to mellow and blend the flavors.

How to Serve Cashew Crunch Salad with Sesame Dressing

Garnishes

A final flourish can make this dish feel restaurant-worthy! Sprinkle a few extra sesame seeds, scatter a handful of fresh cilantro leaves, or top with thinly sliced green onion just before serving. For a little heat, try a dash of chili flakes or a few paper-thin slices of red chili.

Side Dishes

Cashew Crunch Salad with Sesame Dressing is incredibly versatile. Pair it with grilled chicken, shrimp, or tofu for a protein boost, or serve it alongside steamed jasmine rice and dumplings for a colorful spread. It’s a perfect companion to anything from simple stir-fries to summer barbecue mains.

Creative Ways to Present

Want to wow at your next potluck? Scoop the salad into crisp lettuce cups, layer it into mason jars for picnics, or pile it on a large platter for build-your-own wraps. However you choose to serve it, this salad is guaranteed to be the brightest thing on any table!

Make Ahead and Storage

Storing Leftovers

Cashew Crunch Salad with Sesame Dressing actually keeps surprisingly well thanks to all that sturdy cabbage. Store leftovers in an airtight container in the fridge, and you’ll find it stays crisp and delicious for up to 24 hours—just give it a good toss before enjoying.

Freezing

Freezing isn’t recommended for this salad, as both the veggies and the dressing will lose their texture and fresh flavor once thawed. For best results, make only as much as you’ll eat within a day or two.

Reheating

This salad is meant to be enjoyed crunchy and cold, so there’s no need to reheat! If you’d like to add protein like grilled chicken or tofu, simply reheat those separately and add to the chilled salad just before serving.

FAQs

Can I make Cashew Crunch Salad with Sesame Dressing ahead of time?

Absolutely! You can chop all the veggies and make the dressing a day ahead—just wait to combine them until an hour or two before serving to keep everything perfectly crisp.

Is this salad vegan?

With a simple swap of maple syrup for honey, Cashew Crunch Salad with Sesame Dressing becomes completely vegan and still tastes amazing.

Can I use different nuts?

Of course! If you don’t have cashews, roasted peanuts, almonds, or even sunflower seeds are great substitutes. Each option brings its own special crunch.

What protein can I add to make it a main dish?

This salad is delicious topped with grilled chicken, shrimp, or crispy tofu. Edamame is another easy plant-based protein add-in for a heartier meal.

How spicy is the dressing?

The dressing is mild, but feel free to add a splash of sriracha or a pinch of chili flakes if you love a little heat!

Final Thoughts

If you’re craving something fresh, fun, and bursting with flavor, you’ve got to try Cashew Crunch Salad with Sesame Dressing. It’s easy, satisfying, and sure to impress at any gathering—or just make your weekday lunch a whole lot brighter. Gather your ingredients and dig in!

Cashew Crunch Salad with Sesame Dressing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 5 reviews

Author: Emma
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A vibrant and crunchy Cashew Crunch Salad with a flavorful Sesame Dressing that is perfect for a light and refreshing meal. This Asian-inspired salad combines shredded green and purple cabbage, carrots, red bell pepper, green onions, roasted cashews, and fresh cilantro, all tossed in a zesty sesame dressing.

Ingredients

Scale

Salad:

4 cups shredded green cabbage
2 cups shredded purple cabbage
1 cup shredded carrots
1 red bell pepper thinly sliced
3 green onions sliced
1 cup roasted salted cashews
1/4 cup chopped fresh cilantro
2 tablespoons sesame seeds

Sesame Dressing:

1/4 cup rice vinegar
2 tablespoons soy sauce or tamari
2 tablespoons toasted sesame oil
1 tablespoon honey or maple syrup
1 tablespoon fresh lime juice
1 teaspoon grated fresh ginger
1 clove garlic minced
2 tablespoons neutral oil (such as avocado or vegetable oil)
Salt and pepper to taste

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Instructions

Prepare the Salad: In a large bowl, combine the green cabbage, purple cabbage, shredded carrots, red bell pepper, green onions, cashews, cilantro, and sesame seeds.
Make the Sesame Dressing: In a small bowl, whisk together the rice vinegar, soy sauce, toasted sesame oil, honey, lime juice, ginger, garlic, and neutral oil until smooth and well combined. Season with salt and pepper.
Toss and Serve: Pour the sesame dressing over the salad and toss well until evenly coated. Serve immediately for the best crunch or refrigerate for up to 2 hours before serving.