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Cashew Crunch Salad with Sesame Dressing

Cashew Crunch Salad with Sesame Dressing

This cashew crunch salad is a celebration of textures and flavors, featuring a vibrant mix of cabbage, carrots, cashews, and chow mein noodles. It's a wholesome and satisfying meal that is both incredibly easy to make and genuinely craved. The dish is tied together with an addictive homemade sesame dressing, making it a perfect quick weeknight dinner, a healthy prep-ahead lunch, or a crowd-pleasing potluck dish.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 337
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • Green Cabbage: 1/2 head, finely shredded
  • Purple Cabbage: 1/2 head, finely shredded for that beautiful color
  • Carrots: 2 cups, matchstick-cut or shredded
  • Fresh Cilantro: 1 cup, chopped
  • Green Onion: 1/2 cup, sliced
  • Cooked Edamame: 2 cups (shelled)
  • Roasted Cashews: 1-2 cups (use more if you love the crunch!)
  • Chow Mein Noodles: 2 cups, for that signature crunch
  • Optional Protein: Cooked chicken, shrimp, or tofu
  • Olive Oil: 1/4 cup (or another neutral oil like avocado)
  • White Vinegar: 3 tablespoons
  • Sesame Oil: 2 tablespoons (this is essential for the flavor!)
  • Sugar: 2 tablespoons
  • Salt: 1 teaspoon
  • Garlic Powder: A few shakes
  • Optional Creaminess: 1/4 cup Greek yogurt or mayo

Equipment

  • Large salad bowl
  • jar with a tight-fitting lid

Method
 

Instructions
  1. First, let's make that incredible sesame dressing. Find a jar with a tight-fitting lid. Add the olive oil, white vinegar, sesame oil, sugar, salt, and garlic powder to the jar. If you're aiming for a creamier dressing, now is the time to add the Greek yogurt or mayo. Screw the lid on tight and shake it vigorously for about 30 seconds. You want to shake until the sugar has dissolved and all the ingredients are well combined and smooth. Give it a quick taste and adjust if needed—maybe a little more salt or a touch more sugar.
  2. Now for the main event. In a large salad bowl, combine the shredded green and purple cabbage, carrots, chopped cilantro, sliced green onion, and cooked edamame. If you're adding a protein like shredded chicken or shrimp, toss it in now. Toss all these ingredients together gently until they are evenly mixed. You want every bite to have a little bit of everything.
  3. Just before you’re ready to serve, add the roasted cashews and the crunchy chow mein noodles to the bowl. Pour your prepared dressing over the top, starting with about half of it. Toss everything together gently until the salad is lightly coated. Add more dressing as needed until it's dressed to your liking. Serve immediately and enjoy the crunch!

Notes

For meal prep, store the chopped veggies, dressing, and crunchy toppings (cashews, noodles) in separate airtight containers. The dressing lasts up to a week in the fridge. To ensure maximum crunch, add the cashews and chow mein noodles right before serving. A pre-made coleslaw mix is a great time-saving shortcut. Feel free to substitute with other nuts (peanuts, almonds), proteins (chicken, tofu), or veggies (bell peppers, snow peas).