Cashew Crunch Salad

This Cashew Crunch Salad combines toasted cashews with crisp, fresh vegetables and a tangy lime dressing for a lively, satisfying dish. The key to its appeal lies in the contrasting textures of crunchy nuts and fresh produce, finished with a bright, flavorful coating. It’s quick to assemble and perfect for a light, honest meal or a potluck contribution.

Print Recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings: 4

Course: Main Course

Cuisine: International

Calories: 350

Ingredients Equipment Method

Ingredients

1 cup cashew nuts raw or unsalted
1 red bell pepper bell pepper deseeded and chopped
2 carrots carrots shredded
3 green onions green onions thinly sliced
2 tablespoons lime juice freshly squeezed
1 tablespoon honey or maple syrup for vegan option
1 tablespoon soy sauce or tamari for gluten-free
1 teaspoon sesame oil optional for added flavor

Equipment

baking sheet
Chef’s knife
Whisk
Large mixing bowl
Spoon or tongs

Method

Preheat your oven to 180°C (350°F). Spread the cashews evenly on a baking sheet and toast for about 8-10 minutes, shaking the pan halfway through, until they turn golden and fragrant.
While the nuts cool slightly, chop the bell pepper into bite-sized pieces, shred the carrots, and thinly slice the green onions. Arrange everything in a large mixing bowl.
In a small bowl, whisk together lime juice, honey, soy sauce, and sesame oil until well combined. This bright dressing will give your salad a tangy, slightly sweet flavor.
Once the toasted cashews have cooled, roughly chop or leave whole and add them to the bowl with the vegetables.
Pour the dressing over the mixture and gently toss everything together using a spoon or tongs, making sure all the ingredients are evenly coated with the tangy dressing.
Serve immediately to enjoy the maximum crunch, or let it sit for 10 minutes to allow flavors to meld. Garnish with extra green onion or cashews if desired.