Cashew Crunch Salad with Sesame Dressing
A satisfying and flavorful salad with crunchy vegetables, roasted cashews, and creamy sesame dressing. Perfect for meal prep and improves as it sits.
Ingredients
- 1/2 head green cabbage finely shredded
- 1/2 head purple cabbage finely shredded
- 2 cups carrots matchstick-cut or shredded
- 1 cup fresh cilantro chopped
- 1/2 cup green onions sliced
- 2 cups cooked edamame shelled and cooled
- 1-2 cups roasted cashews whole or roughly chopped
- 2 cups chow mein noodles optional
- Protein as desired chicken, shrimp, or tofu
- For the Dressing:
- 1/4 cup olive oil extra virgin preferred
- 3 tablespoons white vinegar
- 2 tablespoons sesame oil
- 2 tablespoons sugar
- 1 teaspoon salt
- Garlic powder few shakes to taste
- 1/4 cup Greek yogurt or mayo optional, for creaminess
Instructions
- Prepare vegetables: Finely shred both cabbages, cut carrots into matchsticks, chop cilantro, and slice green onions.
- In a large mixing bowl, combine shredded green cabbage, purple cabbage, carrots, cilantro, and green onions.
- Add cooled cooked edamame to the vegetable mixture.
- Make dressing: In a jar with tight-fitting lid, combine olive oil, white vinegar, sesame oil, sugar, salt, and garlic powder. Shake vigorously for 30 seconds.
- If using Greek yogurt or mayo, add to jar and shake again until well combined.
- Pour three-quarters of the dressing over vegetables and toss well to coat.
- Just before serving, add roasted cashews and chow mein noodles to maintain crunch.
- Top with desired protein if using. Serve immediately or let sit 10-15 minutes for flavors to meld.
Notes
Add cashews and chow mein noodles just before serving to preserve crunch
Salad keeps in refrigerator up to 3 days - store crunchy elements separately
For gluten-free version, omit chow mein noodles or substitute with rice crackers
For vegan version, omit Greek yogurt/mayo from dressing
Vegetables benefit from sitting in dressing 10-15 minutes before serving
Can substitute chow mein noodles with toasted ramen noodles or sesame seeds
Salad keeps in refrigerator up to 3 days - store crunchy elements separately
For gluten-free version, omit chow mein noodles or substitute with rice crackers
For vegan version, omit Greek yogurt/mayo from dressing
Vegetables benefit from sitting in dressing 10-15 minutes before serving
Can substitute chow mein noodles with toasted ramen noodles or sesame seeds