Dinner

Cashew Crunch Salad with Sesame Dressing Recipe

ByRafael Mansero April 29, 2026April 29, 2026

Introduction

This Cashew Crunch Salad with Sesame Dressing is a vibrant and crunchy mix perfect for a light lunch or a side dish. Packed with fresh vegetables, protein options, and a flavorful sesame dressing, it’s both satisfying and easy to prepare.

A large white bowl on a white marble surface holds a colorful salad with several layers; at the base there are shredded purple and white cabbage mixed with thin orange carrot strips, topped with bright green edamame beans scattered all over. On top, there are golden brown chunks of cooked chicken and toasted cashews adding crunch. Fresh green chopped herbs are sprinkled across the salad. Two metal serving spoons are partly inside the bowl ready to serve, and near the bowl on the surface are white small dishes containing more green chopped herbs and sliced green onions, along with a few scattered cashews. A gray cloth is casually placed near the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1–2 cups roasted cashews
2 cups crunchy chow mein noodles (optional)
Chicken, shrimp, or any other protein you like
1/4 cup olive oil (or any other oil)
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, changes dressing from vinaigrette to creamy)

Instructions

Step 1: In a jar, combine olive oil, white vinegar, sesame oil, sugar, salt, and garlic powder. Shake well until smooth. If using Greek yogurt or mayo, add it now and shake again until the dressing is creamy and fully combined.
Step 2: In a large bowl, toss together the green and purple cabbage, carrots, cilantro, green onion, cooked edamame, cashews, chow mein noodles (if using), and your choice of protein.
Step 3: Drizzle the dressing over the salad and toss gently to coat. Serve immediately for the best crunch and flavor.

Tips & Variations

Substitute roasted peanuts or almonds if cashews aren’t available or preferred.
Add a splash of lime juice for a brighter, tangy twist.
Use tofu or tempeh for a vegetarian protein option.
For extra crunch, add sliced radishes or water chestnuts.
If you prefer, skip the noodles to keep the salad gluten-free.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with dressing just before serving to keep ingredients fresh and crunchy. Leftover dressed salad may become soggy if refrigerated.

How to Serve

A large white bowl filled with a colorful salad made of several layers including shredded purple cabbage, orange shredded carrots, bright green edamame beans, chopped fresh herbs, chunks of cooked chicken, and whole cashew nuts, all mixed together with a fresh and textured look. In the background, two more white bowls hold additional ingredients, one with more cashew nuts and the other piled with shredded carrots and greens. A clear glass jar with a white dressing or sauce sits nearby, all placed on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen edamame?

Yes, frozen edamame works great. Just thaw and drain it well before adding to the salad to avoid excess moisture.

How do I roast cashews at home?

To roast cashews, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 8–10 minutes, stirring halfway through. Let them cool before adding to the salad.