Why You’ll Love Cashew Crunch Salad with Sesame Dressing Recipe

It balances crunch, freshness, and creaminess — you get crisp cabbage and carrots, creamy cashews, and a tangy‑sweet sesame dressing.
It’s flexible: you can keep it light and vegan, or bulk it up with chicken, shrimp, or other protein.
It comes together quickly (about 30 minutes) — ideal for a quick lunch or a make‑ahead dinner.
The sesame dressing adds depth and a slightly sweet, nutty character that complements the veggies and nuts perfectly.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salad:
1/2 head of green cabbage, finely shredded
1/2 head of 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 protein you like (optional)

For the Dressing:
1/4 cup olive oil (or other oil of your choice)
3 tablespoons white vinegar
2 tablespoons sesame oil — very important for flavor
2 tablespoons sugar
1 teaspoon salt
a few shakes of garlic powder
optional: 1/4 cup Greek yogurt or mayo (more or less to taste — makes dressing creamier)

Directions

Shake the dressing ingredients in a jar (or whisk them) until smooth. If using Greek yogurt or mayo, add it and shake again until evenly combined.
Toss all the salad ingredients together in a large bowl.
Drizzle the dressing over the salad, toss to combine, and serve immediately.

Servings and timing

Yield: 6–8 servings
Total time: about 30 minutes (prep ~30 min, cook time 0 min)

Variations

To keep the salad vegan and dairy‑free: omit the Greek yogurt or mayo in the dressing. The dressing will be thinner, more like a vinaigrette, but still tasty.
To make it gluten‑free: skip the crunchy chow mein noodles.
Swap or add different proteins: grilled chicken, shrimp, tofu, or tempeh all work nicely.
For extra crunch or variety: try different nuts (like almonds or peanuts), or add seeds (sesame, pumpkin) or chopped veggies (bell pepper, cucumber).

Storage/Reheating

Store leftover salad and dressing separately in airtight containers in the fridge. If mixed with dressing and cashews, the salad is best eaten the same day — the noodles and nuts may lose crunch over time. If stored separately, the veggies and dressing can stay fresh for up to 1–2 days. When ready to eat, give the dressing a shake and toss everything together.

FAQs

Can I make this salad ahead of time?

Yes — prep the vegetables and dressing ahead, but wait to add the cashews, noodles, and dressing until right before serving for the best texture.

What kind of edamame do I use?

Frozen, shelled edamame works great. Just boil briefly, cool, and add to the salad.

Is it possible to make this salad gluten‑free?

Yes — simply omit the chow mein noodles or use a gluten-free alternative.

Can I skip the nuts?

You can, but cashews add essential crunch and creaminess. If skipping, try sunflower seeds, pumpkin seeds, or other nuts.

I’m lactose intolerant — can I omit the yogurt/mayo in the dressing?

Absolutely. The dressing works as a vinaigrette without the creamy ingredients.

Can I change the oil in the dressing?

Yes — use any neutral or mild oil, but keep the sesame oil for its distinct flavor.

Can I add a different protein instead of chicken or shrimp?

Yes — tofu or tempeh are excellent options, especially when marinated for added flavor.

Will the salad hold up if I bring it to a picnic or potluck?

Yes, but keep the dressing and crunchy toppings separate until serving to preserve texture.

Can I add more vegetables or change them?

Definitely. Add-ins like bell peppers, cucumbers, or kale make great additions.

How much protein should I add if I want to turn it into a full meal?

A good serving would be about 150–200 g of grilled chicken, shrimp, tofu, or another protein of choice.

Conclusion

This Cashew Crunch Salad with Sesame Dressing proves that a salad can be both exciting and nourishing. Packed with fresh vegetables, creamy cashews, and a punchy sesame dressing, it’s a dish that works as a light side or a full meal. Whether you stick to the base recipe or personalize it with your favorite proteins and veggies, this salad delivers bold flavor and satisfying texture every time.