Most salads get boring because they lack texture, but this Cashew Crunch Salad with Sesame Dressing is the complete opposite. It is loud, crunchy, and satisfying in a way that delicate leafy greens just can’t match. Every bite offers a snap from the fresh cabbage, a nutty chew from the roasted cashews, and a savory depth from the homemade dressing.
I rely on this recipe when I need a healthy cashew salad that won’t turn into a soggy mess ten minutes after tossing it. It works perfectly as a standalone lunch because it has protein from the edamame and nuts, but it also shines as a side dish for summer barbecues. The dressing is rich and savory, coating the sturdy vegetables without weighing them down.
Ingredients for the ultimate crunch
The secret to this bowl is choosing ingredients that hold their structure. We are skipping the romaine and spinach in favor of hardier vegetables that can sit in the fridge for a few days without losing their appeal. This is truly a big green salad recipe designed for meal prep lovers.
For the Salad Base:
- 4 cups Napa cabbage or green cabbage, shredded thinly
- 2 cups red cabbage, shredded thinly
- 1 cup carrots, julienned or grated
- 1 cup shelled edamame (thawed if frozen)
- 1 red bell pepper, diced small
- 3 green onions, sliced
- 1 cup roasted cashews (salted or unsalted)
- 1/2 cup cilantro leaves, roughly chopped
- 1/2 cup crispy wonton strips or chow mein noodles (optional)
For the Sesame Dressing:
- 1/3 cup olive oil or avocado oil
- 2 tbsp toasted sesame oil
- 3 tbsp rice vinegar
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp honey or maple syrup
- 1 clove garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp sesame seeds (toasted preferred)
How to make Cashew Crunch Salad with Sesame Dressing
Preparation is mostly about chopping. If you have a food processor with a slicing disk or a sharp mandoline, you can knock this out in under ten minutes. Hand-chopping works too, just aim for thin ribbons to ensure the dressing distributes evenly.
- Start by preparing the dressing. Combine the olive oil, sesame oil, rice vinegar, soy sauce, honey, minced garlic, grated ginger, and sesame seeds in a jar. Screw the lid on tight and shake vigorously until the mixture emulsifies and looks creamy. Set it aside to let the flavors meld.
- If your cashews are raw, toast them in a dry skillet over medium heat for 3 to 5 minutes until they are golden brown and fragrant. Let them cool completely before adding them to the salad so they stay crunchy.
- In a very large mixing bowl, combine the shredded Napa cabbage, red cabbage, carrots, edamame, red bell pepper, green onions, and cilantro.
- Pour about half of the dressing over the vegetables and toss well using tongs or clean hands. You want every shred of cabbage to have a light coating.
- Taste and add more dressing if needed.
- Right before serving, top with the roasted cashews and crispy wonton strips. Do not mix these in earlier if you plan to store leftovers, as they will soften.
Tips for keeping it crisp
Even though cabbage is sturdy, there are tricks to maintaining that “Asian slaw with edamame” texture for days. The biggest enemy of crunch is excess moisture.
- Dry the veggies: After washing your cabbage and cilantro, spin them dry in a salad spinner or pat them thoroughly with paper towels. Water dilutes the dressing and makes the slaw watery.
- Add crunch last: Always store the cashews and wonton strips in a separate container or zip-top bag. Sprinkle them on only when you are ready to eat.
- Chop size matters: Thinner shreds of cabbage absorb the flavor better, making the salad taste marinated rather than just dressed.
Variations for summer salad recipes
This salad base is incredibly flexible. You can easily upgrade it into one of those luxury salad recipes you see at high-end cafes by adding premium ingredients or switching up the protein.
- Protein Boost: Add grilled chicken breast, seared shrimp, or baked tofu cubes to turn this side dish into a complete dinner.
- Nut-Free Option: If you cannot eat cashews, substitute them with sunflower seeds or pumpkin seeds (pepitas). The crunch factor will still be satisfying.
- Fruit Addition: For a summer salad with cashews twist, add mandarin orange slices or mango cubes. The sweetness pairs beautifully with the salty sesame dressing.
- Spicy Kick: Add a teaspoon of sriracha or red pepper flakes to the dressing if you like heat.
Serving suggestions
If you are wondering about food to go with salad like this, think about simple proteins that won’t compete with the bold sesame flavor. Grilled salmon is a classic pairing, as the fatty fish complements the acidity of the vinegar. It also goes well with simple potstickers or dumplings for a themed meal.
For picnics or potlucks, this dish travels exceptionally well. Since there is no mayonnaise or dairy, it can sit out at room temperature longer than creamy pasta salads, making it a safe and delicious option for outdoor gatherings.
Common mistakes to avoid
The most common issue with healthy salad recipes is over-dressing. Cabbage releases water as it sits in salt (soy sauce), so if you drown it in dressing initially, you will have a soup at the bottom of the bowl an hour later. Start with less dressing than you think you need; you can always add more at the table.
Another mistake is using warm nuts. If you toast your cashews and immediately throw them onto the cabbage, the heat will wilt the greens. Patience during the cooling step ensures the texture remains perfect.
FAQ
Can I make this ahead for meal prep?
Yes, cabbage salads hold up incredibly well. You can mix the vegetables and dressing up to 24 hours in advance. If prepping for 3-4 days out, keep the dressing in a separate small container and toss right before eating.
Is this gluten-free?
To make this gluten-free, ensure you use tamari or coconut aminos instead of regular soy sauce. Also, skip the wonton strips or check the label to ensure they are made from gluten-free flour.
Can I use bagged coleslaw mix?
Absolutely. Using a bag of pre-shredded coleslaw mix is a great shortcut. Just be sure to pick through it and remove any large, chunky pieces of cabbage core that might be in the bag.
What other nuts work in this recipe?
Sliced almonds or peanuts are fantastic alternatives. Peanuts give it a more Thai-inspired flavor profile, while almonds are milder.
Why is my dressing separating?
Oil and vinegar naturally separate over time. The honey and mustard (if you add a pinch) help emulsify, but separation is normal. Just give the jar a good shake before pouring it over the salad.
Is Napa cabbage necessary?
Napa cabbage is more tender and crinkly than regular green cabbage, making it easier to eat raw. However, regular green cabbage or even Savoy cabbage works fine if you slice it very thinly.
Cashew Crunch Salad with Sesame Dressing
Ingredients
Equipment
Method
- Whisk all dressing ingredients (oils, vinegar, soy sauce, honey, garlic, ginger) in a jar.
- Toast cashews in a dry skillet over medium heat until golden, then cool completely.
- Combine cabbages, carrots, edamame, peppers, and onions in a large bowl.
- Toss vegetables with dressing until coated.
- Top with cooled cashews, cilantro, and wonton strips right before serving.
Notes
- Keep cashews and wonton strips separate until serving to maintain crunch.
- Use tamari instead of soy sauce for a gluten-free version.
