Cashew Crunch Salad with Sesame Dressing

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Looking for a tasty and healthy salad? Try this Cashew Crunch Salad with Sesame Dressing. It’s a crunchy mix of cabbage, carrots, edamame, cashews, and chow mein noodles with a creamy sesame dressing. You can add chicken or shrimp for extra protein.

This salad is perfect for summer. It’s quick to make and full of fresh flavors. The sesame dressing ties everything together with its tangy and sweet taste. You’ll love how the cashews and noodles give each bite a satisfying crunch.

Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need for a yummy Cashew Crunch Salad with Sesame Dressing:

For the salad:

• 1 bunch kale, chopped (swap with cabbage or lettuce)
• 1 red onion, sliced thin
• 1 red bell pepper, diced
• 2 carrots, shredded
• 2 cups cooked edamame (try peas or chickpeas instead)
• 1-2 cups roasted cashews (almonds or peanuts work too)
• 2 cups crunchy chow mein noodles (optional)

For the dressing:

• 1/4 cup olive oil (any neutral oil is fine)
• 3 tbsp white vinegar (rice vinegar is a good swap)
• 2 tbsp sesame oil
• 2 tbsp sugar (or maple syrup for a natural option)

Optional add-ins:

• Sliced avocado
• Sesame seeds
• Chopped scallions
• Cooked chicken or shrimp

Mix and match these ingredients to make the salad your own. Don’t be afraid to try new veggies or proteins to keep things interesting!

Instructions

Start by preheating your oven to 450°F. Line a baking sheet with parchment paper for easy cleanup.

Spread cashews on the prepared sheet and roast for about 5 minutes. Toss them halfway through to ensure even roasting. Be careful not to burn them!

While the cashews cool, chop your kale into bite-sized pieces. Add a teaspoon of salt and massage it well to soften the leaves.

Slice the red onion, red pepper, and carrots thinly. Chop the scallions.

Mix all the dressing ingredients in a bowl. Whisk until well combined.

Add the sliced veggies to your kale. Toss in the cooled cashews and sesame seeds.

Pour the dressing over your salad and mix well. Make sure everything is coated evenly.

For extra crunch, add some chow mein noodles on top just before serving.

Your Cashew Crunch Salad is ready! Enjoy it right away for the best texture and flavor.

Tips, Tricks & Storing

Make your cashew crunch salad even better with these handy tips:

Massage the kale with a bit of salt to soften it and improve its flavor. This makes the leaves more tender and easier to eat.

Toast the cashews before adding them to the salad. This brings out their nutty flavor and adds extra crunch.

For the best taste, mix the dressing right before serving. This keeps the salad fresh and crunchy.

Try adding different veggies like bell peppers or carrots to change things up. You can also toss in some cooked chicken or shrimp for extra protein.

Store the salad and dressing separately in airtight containers in the fridge. The salad will stay fresh for 2-3 days, while the dressing can last up to a week.

If you have leftover salad with dressing, it’s best to eat it within 24 hours. The ingredients may get soggy if left too long.

For meal prep, chop all the veggies ahead of time and store them separately. Mix everything together when you’re ready to eat.