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Cashew Crunch Salad

This Cashew Crunch Salad features a mix of fresh, crunchy vegetables tossed with toasted cashews, creating a delightful texture contrast. The salad is dressed in a bright, zingy lemon vinaigrette that enhances the nutty and herbal flavors, resulting in a vibrant and satisfying dish with a crispy finish. Perfect for a quick, nourishing meal or a lively side, it elevates simple ingredients into a memorable experience.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Healthy
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cashew nuts raw or lightly toasted
  • 2 medium carrots shredded finely
  • 1 bell pepper any color, thinly sliced
  • 1/2 small cabbage shredded
  • 1/4 cup fresh herbs cilantro or parsley, chopped
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon honey or maple syrup
  • to taste salt and pepper

Equipment

  • Skillet
  • Chef’s knife
  • Whisk
  • Large bowl

Method
 

  1. Place the cashew nuts in a dry skillet over medium heat. Toast, stirring frequently, for about 3-4 minutes until they turn golden and fragrant—this fills the kitchen with a warm, nutty aroma. Remove from heat and set aside.
  2. Meanwhile, finely shred the carrots, thinly slice the bell pepper, and shred the cabbage. Combine all these vegetables in a large mixing bowl for a vibrant, textured base.
  3. In a small bowl, whisk together the lemon juice, olive oil, honey or maple syrup, salt, and pepper until the dressing is well emulsified and shiny. The dressing should smell fresh and look slightly thickened.
  4. Pour half of the dressing over the chopped vegetables and toss gently to coat everything evenly. This helps the flavors meld and keeps the vegetables crisp.
  5. Break the toasted cashews into smaller pieces and sprinkle them over the salad along with the chopped fresh herbs. Their crunch and herbal brightness add a fresh dimension.
  6. Drizzle the remaining dressing over the salad and toss gently once more. Be careful not to bruise the vegetables—just enough to distribute the flavors and crunch.
  7. Serve immediately to enjoy the maximum crunch and freshness. If making ahead, keep the nuts and herbs separate and toss with the dressing just before serving.

Notes

For extra flavor, add a pinch of chili flakes or a sprinkle of sesame seeds. To make it vegan, ensure the honey is replaced with maple syrup or agave nectar. Store leftovers in the fridge for up to 2 days, but enjoy it fresh for the best texture.