I love this recipe because it combines fresh vegetables with plenty of crunch and a sweet-savory sesame dressing. The combination of green cabbage, purple cabbage, carrots, and cashews creates a vibrant salad that looks as good as it tastes.
I also appreciate how customizable it is. I can add chicken, shrimp, or another protein to make it a complete meal, and I can adjust the dressing to be either light and tangy or creamy and rich.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Salad
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 sliced green onion
2 cups cooked edamame
1–2 cups roasted cashews
2 cups crunchy chow mein noodles (optional)
Chicken, shrimp, or any other preferred protein (optional)
For the Sesame Dressing
1/4 cup olive oil
3 tablespoons white vinegar
2 tablespoons sesame oil
2 tablespoons sugar
1 teaspoon salt
A few shakes of garlic powder
1/4 cup Greek yogurt or mayonnaise (optional)
Directions
I start by preparing the dressing. I add the olive oil, white vinegar, sesame oil, sugar, salt, and garlic powder to a jar with a lid and shake until smooth.
If I want a creamier dressing, I add the Greek yogurt or mayonnaise and shake again until everything is well combined.
Next, I place the green cabbage, purple cabbage, carrots, cilantro, green onion, cooked edamame, roasted cashews, and chow mein noodles into a large salad bowl.
If I am adding chicken, shrimp, or another protein, I mix it in at this stage.
I drizzle the dressing over the salad and toss everything together until evenly coated.
I serve the salad immediately and enjoy all the fresh flavors and crunchy textures.
Servings and timing
Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 30 minutes
Variations
I like adding grilled chicken or shrimp when I want to turn this salad into a hearty main dish.
For extra vegetables, I sometimes include sliced bell peppers, snap peas, or shredded broccoli.
When I want a sweeter flavor, I add mandarin oranges or dried cranberries.
I occasionally replace the cashews with almonds or peanuts for a different crunch.
For a fully plant-based version, I skip the Greek yogurt and use the vinaigrette-style dressing.
storage/reheating
I store leftover salad in an airtight container in the refrigerator for up to 3 days.
If I know I will have leftovers, I prefer storing the dressing separately and adding it just before serving. This helps keep the vegetables crisp and prevents the chow mein noodles from softening.
The dressing can be refrigerated in a sealed container for up to 5 days. I shake it well before using it again.
Since this is a cold salad, reheating is not necessary.
FAQs
Can I make this salad ahead of time?
Yes, I often prepare the vegetables and dressing ahead of time. I keep them separate until serving to maintain the best texture.
What can I use instead of cashews?
I can substitute roasted almonds, peanuts, pecans, or sunflower seeds for a different flavor and crunch.
Is the creamy dressing necessary?
No, I enjoy the dressing both ways. Without the Greek yogurt or mayonnaise, it becomes a lighter sesame vinaigrette.
Can I make this salad vegan?
Yes, I simply omit the Greek yogurt or mayonnaise, or replace them with a vegan alternative.
What protein works best with this salad?
I enjoy grilled chicken, shrimp, tofu, or extra edamame. Each option pairs well with the sesame dressing and crunchy vegetables.
Conclusion
This Cashew Crunch Salad with Sesame Dressing is a fresh, flavorful, and texture-packed dish that I can enjoy as a side or a complete meal. I love how the crunchy vegetables, roasted cashews, and savory sesame dressing come together to create a salad that is both nourishing and satisfying. Whether I make it for meal prep, family dinners, or gatherings, it is always a crowd-pleasing favorite.
This Cashew Crunch Salad with Sesame Dressing is loaded with crunchy cabbage, carrots, edamame, roasted cashews, and a flavorful sesame dressing. Perfect for a healthy lunch, dinner, or meal prep salad.
Author:Ella
Prep Time:30 minutes
Cook Time:0 minutes
Total Time:30 minutes
Yield:6 servings
Category:Salad
Method:No-Cook
Cuisine:Asian-Inspired
Diet:Vegetarian
Ingredients
For the Salad: 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 sliced green onions
2 cups cooked edamame
1–2 cups roasted cashews
2 cups crunchy chow mein noodles (optional)
Cooked chicken, shrimp, or preferred protein (optional)
For the Sesame Dressing: 1/4 cup olive oil
3 tbsp white vinegar
2 tbsp sesame oil
2 tbsp sugar
1 tsp salt
A few shakes garlic powder
Optional: 1/4 cup Greek yogurt or mayonnaise for a creamy dressing
Instructions
In a jar with a lid, combine olive oil, white vinegar, sesame oil, sugar, salt, and garlic powder.
Shake well until the dressing is fully blended.
If using Greek yogurt or mayonnaise, add it to the jar and shake again until smooth and creamy.
In a large salad bowl, combine green cabbage, purple cabbage, carrots, cilantro, green onions, edamame, roasted cashews, and chow mein noodles.
Add cooked chicken, shrimp, or another protein if desired.
Pour the sesame dressing over the salad.
Toss thoroughly until all ingredients are evenly coated.
Serve immediately and enjoy the fresh crunch.
Notes
Add the chow mein noodles just before serving to keep them crispy.
Roasted salted cashews provide the best flavor.
The dressing can be prepared up to 3 days in advance and stored in the refrigerator.
For a vegan version, omit the Greek yogurt/mayo or use a plant-based alternative.
Great for meal prep; store dressing separately until ready to serve.
