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Cashew Crunch Salad

This vibrant salad combines crisp, fresh vegetables with toasted cashews that add a smoky, crunchy richness. The dish is finished with a tangy lemon dressing, creating a colorful, texturally exciting plate that’s perfect for quick lunches or light dinners, with a satisfying crunch in every bite.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: fusion
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup cashew nuts raw or roasted, but toasted for flavor
  • 2 large carrots julienned
  • 1 large bell pepper thinly sliced, any color
  • 2 scallions scallions chopped
  • 2 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp honey or maple syrup
  • 1 lemon lemon juice freshly squeezed
  • 1 tsp sesame oil optional, adds nuttiness

Equipment

  • Dry skillet
  • Sharp knife
  • Whisk
  • Large mixing bowl
  • Serving plates

Method
 

  1. Place a dry skillet over medium heat and add the cashews. Toast, stirring constantly, until they turn golden and fragrant, about 5 minutes. Remove from heat and set aside.
  2. While the cashews cool slightly, julienne the carrots, thinly slice the bell pepper, and chop the scallions. Keep the vegetables bright and crisp.
  3. In a small bowl, whisk together soy sauce, honey, lemon juice, and sesame oil until the dressing is smooth and well combined.
  4. Place the chopped vegetables in a large mixing bowl and pour the dressing over them. Toss gently to coat all the veggies evenly, watching for a vibrant, glossy appearance.
  5. Just before serving, add the toasted cashews to the bowl, tossing lightly to distribute their crunch throughout the salad.
  6. Serve immediately on individual plates, garnished with extra scallions if desired, and enjoy the satisfying crunch and fresh flavors.

Notes

For added flavor, sprinkle with sesame seeds or fresh herbs like cilantro. To keep the salad crisp longer, add the cashews just before serving.