Cashew Crunch Salad with Sesame Dressing
A vibrant and texturally rich salad featuring shredded cabbage, crisp carrots, fresh herbs, roasted cashews, and a creamy, nutty sesame dressing. Perfect for lunch or dinner, it’s packed with flavor and satisfying crunch.
- Prep Time: 15
- Total Time: 15
- Yield: 4 servings
- Category: Dinner
- Method: Mixing/Tossing
- Cuisine: Asian-Inspired
- Diet: Vegetarian
Ingredients
2 cups shredded Napa cabbage
1 cup shredded carrots
1/4 cup chopped fresh cilantro
1/2 cup roasted cashews, chopped
4 oz chow mein noodles (crunchy, uncooked)
1/4 cup rice vinegar
2 tablespoons toasted sesame oil
1 tablespoon soy sauce (low sodium)
1 tablespoon honey
1 clove garlic, minced
1 teaspoon sesame seeds
1 teaspoon chili flakes (optional)
2 tablespoons water or vegetable broth
Instructions
Combine the shredded cabbage, carrots, cilantro, and crumbled chow mein noodles in a large bowl.
In a separate bowl, whisk together rice vinegar, sesame oil, soy sauce, honey, garlic, sesame seeds, chili flakes (if using), and water or vegetable broth until well combined.
Pour the dressing over the salad and toss to coat evenly.
Top with chopped cashews before serving.
Notes
The dressing can be made ahead and stored in the refrigerator for up to 5 days
Add grilled chicken or shrimp for a heartier meal
For extra freshness, add sliced red pepper or bell pepper
Store leftovers in an airtight container for up to 2 days