Sharing is caring!

This Cashew Crunch Salad is the kind of fresh, vibrant dish that instantly brightens up the table.
With crisp cabbage, tender edamame, and roasted cashews, every bite brings cool crunch and bold flavor.

Once the sesame dressing is poured over the top, something special happens—
the veggies soak it in, the cashews stay toasty, and the whole bowl becomes incredibly satisfying.

Your family will love piling their bowls with their favorite proteins or toppings,
and you’ll love how simple it is to toss together on even the busiest days.

For the Salad

• Green Cabbage – Half a head, finely shredded for that crisp, crunchy base.
  
• Purple Cabbage – Adds color, texture, and a slightly sweeter crunch.
  
• Carrots – Two cups of matchstick or shredded carrots bring brightness and natural sweetness.
  
• Fresh Cilantro – A full cup, chopped, for fresh herbal notes throughout the salad.
  
• Green Onion – Half a cup of sliced green onion gives a mild, zesty bite.
  
• Edamame – Two cups cooked; adds protein, chewiness, and makes the salad more filling.
  
• Roasted Cashews – One to two cups for rich, toasty crunch (regular or flavored varieties work great).
  
• Chow Mein Noodles (Optional) – Two cups for extra crunch and texture.
  
• Protein of Choice – Chicken, shrimp, or any favorite protein to turn it into a complete meal.

For the Sesame Dressing

• Olive Oil – A quarter cup; the base of the dressing (any neutral oil works too).
  
• White Vinegar – Three tablespoons to brighten and balance the flavors.
  
• Sesame Oil – Two tablespoons; the key flavor that gives the dressing its signature nutty aroma.
  
• Sugar – Two tablespoons for subtle sweetness to round out the tangy and savory notes.
  
• Salt – One teaspoon to bring everything together.
  
• Garlic Powder – A few shakes for quick, easy garlic flavor.
  
• Greek Yogurt or Mayo (Optional) – A quarter cup for a creamy version of the dressing if preferred.

Easy Cashew Crunch Salad with Sesame Dressing

A vibrant, ultra-crunchy cabbage and cashew salad tossed in a bold sesame dressing. Fresh, customizable, and ready in just 30 minutes.

Print Pin

Course: Light Dinner, Salad

Cuisine: Asian-Inspired

Keyword: Easy Cashew Crunch Salad with Sesame Dressing

Prep Time: 30 minutes minutes

Total Time: 30 minutes minutes

Servings: 6

-

Ingredients

For the Salad

• 1/2 head of green cabbage, finely shredded
  
• 1/2 head of purple cabbage, finely shredded
  
• 2 cups carrots, matchstick-cut or shredded
  
• 1 cup fresh cilantro, chopped
  
• 1/2 cup sliced green onion
  
• 2 cups cooked edamame (see FAQs)
  
• 1–2 cups roasted cashews (see notes)
  
• 2 cups crunchy chow mein noodles (optional)
  
• chicken, shrimp, or any other protein you like

Dressing

• 1/4 cup olive oil (you can use any other oil as well)
  
• 3 tablespoons white vinegar
  
• 2 tablespoons sesame oil – very important for flavor!
  
• 2 tablespoons sugar
  
• 1 teaspoon salt
  
• a few shakes of garlic powder
  
• optional: 1/4 cup Greek yogurt or mayo (more or less to taste – this changes it from a vinaigrette to more of a creamy dressing)

Instructions

1. Combine all dressing ingredients in a jar and shake thoroughly until blended. If you’re using Greek yogurt or mayo, add it in and shake again to create a creamy version.
2. Add all salad ingredients to a large bowl. Pour the dressing over the top and toss everything together just before serving.

Notes

• Cashews: Any roasted cashews work well. If you like a little heat or extra flavor, Thai chili cashews from Trader Joe’s or ALDI are great options.
  
• Dressing: The Greek yogurt or mayo is optional. Leaving it out keeps the recipe vegan and dairy-free, resulting in a thinner vinaigrette-style dressing. For a creamy, dairy-free alternative, miso can be used.
  
• Gluten-Free Option: Skip the chow mein noodles.

 

Nutrition

Calories: 507kcal | Carbohydrates: 38g | Protein: 15g | Fat: 34g | Saturated Fat: 5g |
Cholesterol: 0mg | Sodium: 380mg | Potassium: ~640mg | Fiber: 8g | Sugar: 13g | Calcium: ~120mg | Iron: ~3mg

 

Save

1. Can I make this salad ahead of time?
   Absolutely! Chop the veggies, cook the edamame, and shake up the dressing whenever you have a minute.
   Just store everything separately, then toss it all together when you’re ready to eat. No sad soggy cabbage here!

2. How do I keep the salad nice and crunchy?
   Simple—don’t add the dressing until serving time.
   Cabbage stays crisp for days, but once that dressing goes on, the clock starts ticking. Toss right before eating for maximum crunch factor.

3. Can I swap ingredients based on what I’ve got?
   For sure. This salad is very forgiving.
   No edamame? Use chickpeas.
   No chow mein noodles? Skip them.
   Want protein? Add chicken, shrimp, tofu—whatever’s hanging around. Make it your own!

4. What’s the best way to store leftovers?
   Store each component in its own container—veggies in one, crunchy bits in another, dressing in a little jar.
   When everything stays separate, you can assemble fresh bowls all week without anything wilting on you.

5. How do I make this even faster on busy nights?
   Use pre-shredded cabbage, pre-cut carrots, or even a bagged slaw mix.
   Shake the dressing in a jar and keep it in the fridge.
   Then all that’s left is mixing things together—dinner in under 5 minutes. Boom.

Sharing is caring!