If you’re craving something fresh, crunchy, and bursting with flavor, you’ve got to try my Cashew Crunch Salad with Sesame Dressing Recipe. This salad is seriously fan-freaking-tastic—perfect for when you want a healthy meal that’s both satisfying and easy to whip up. Trust me, once you make it, you’ll want to keep it in your regular rotation. Keep reading and I’ll show you how to make this crunchy delight your new favorite go-to!

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Why You’ll Love This Recipe

  • Crunchy & Refreshing: The mix of shredded cabbages and crunchy cashews gives every bite an addictive texture.
  • Versatile Protein Options: You can easily add chicken, shrimp, or keep it vegetarian with edamame.
  • Flavor-Packed Sesame Dressing: That toasted sesame oil elevates this salad into something truly special.
  • Quick & Easy to Make: Ready in just 30 minutes, perfect for busy days or casual dinners.
Cashew Crunch Salad with Sesame Dressing, healthy crunchy salads, easy vegetable salads, flavorful sesame salad dressing, vegetarian salad recipes - A large white bowl filled with a colorful salad made of multiple layers including shredded purple and white cabbage, green edamame beans, orange shredded carrots, small chunks of cooked light brown tofu, chopped green onions, and scattered cashew nuts. The salad shows bright, fresh colors with a mix of crunchy and soft textures. A metal fork is placed inside the bowl. In the background, there are two more white bowls, one filled with more shredded carrots and the other with cashew nuts, placed on a white marbled surface. A glass jar with white dressing is also visible. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays its own role in bringing balance between crunchy, creamy, fresh, and savory. Plus, these are easy-to-find items from your local grocery store—no need for anything fancy.

Cashew Crunch Salad with Sesame Dressing, healthy crunchy salads, easy vegetable salads, flavorful sesame salad dressing, vegetarian salad recipes - Flat lay of finely shredded green cabbage and purple cabbage, bright orange matchstick carrots, fresh green cilantro leaves, sliced green onions, vibrant green cooked edamame, glossy roasted cashews, and a small pile of crunchy chow mein noodles, all beautifully arranged with contrasting colors and textures, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7
  • Green Cabbage: Offers a crisp, mild base for the salad that holds up well to the dressing.
  • Purple Cabbage: Adds vibrant color and a slightly peppery bite to brighten the dish.
  • Carrots: Their natural sweetness balances the savory cashews and dressing perfectly.
  • Cilantro: Fresh herbs like cilantro bring aromatic freshness that complements sesame flavors.
  • Green Onion: Provides a subtle oniony sharpness that livens up the salad.
  • Edamame: These add protein and a satisfying pop, making the salad more filling.
  • Roasted Cashews: The star of the show—crunchy, nutty, and full of flavor.
  • Crunchy Chow Mein Noodles: Optional, but I love the extra crunch they give.
  • Chicken/Shrimp: Choose your favorite protein or keep it veggie-friendly.
  • Olive Oil: A neutral base for the dressing that lets sesame oil shine.
  • White Vinegar: Adds the tangy zip that brightens the dressing.
  • Sesame Oil: The essential ingredient that gives the dressing its distinctive, toasty flavor.
  • Sugar: Just a hint to balance acidity and enhance flavors.
  • Salt & Garlic Powder: These simple seasonings round out the dressing perfectly.
  • Greek Yogurt or Mayo (optional): Turn your dressing creamy or keep it light as a vinaigrette.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I love how flexible the Cashew Crunch Salad with Sesame Dressing Recipe is. Sometimes I go full vegetarian; other times I throw in shrimp for a little extra protein punch. You should definitely feel free to customize based on what you have in your fridge or what you’re craving.

  • Variation: When I’m in a super hurry, I swap the fresh cabbage for a simple bagged coleslaw mix—still delicious and saves prep time.
  • Make it vegan: Just skip the Greek yogurt or mayo and use agave syrup instead of sugar if you like.
  • Spice it up: Add a little chili flakes or Sriracha to the dressing for a subtle kick.
  • Seasonal twists: In summer, mango chunks or sliced apples add a refreshing sweetness that pairs beautifully.

Step-by-Step: How I Make Cashew Crunch Salad with Sesame Dressing Recipe

Step 1: Whisk Up the Sesame Dressing

First things first: the dressing is super quick and sets the tone for the salad. I shake together olive oil, white vinegar, that all-important toasted sesame oil, sugar, salt, and garlic powder in a jar until smooth. If I’m feeling creamy, I add a dollop of Greek yogurt or mayo and shake again. It’s amazing how this simple mixture becomes so flavorful—just trust it!

Step 2: Prep and Toss the Salad Ingredients

While the dressing hangs out, prepare your veggies. Finely shred both green and purple cabbage—this adds texture and gorgeous color. Then toss in matchstick-cut carrots, chopped cilantro, sliced green onions, and cooked edamame. Don’t forget to fold in those crunchy roasted cashews and, if you like, some chow mein noodles for that extra crisp bite.

Step 3: Combine and Serve Fresh

Pour your dressing over the salad and gently toss everything together, making sure each shred of cabbage gets coated. I usually wait just a few minutes before serving so the flavors meld a bit but the crunch stays intact. If you’re adding protein like grilled chicken or shrimp, toss it in before serving to keep things balanced and delicious.

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Pro Tips for Making Cashew Crunch Salad with Sesame Dressing Recipe

  • Toast Your Cashews: Roasting your cashews just a bit enhances their nutty flavor and adds incredible crunch—totally worth the extra minute or two.
  • Use Fresh Sesame Oil: Sesame oil can lose its potency over time, so fresh bottles pack more punch in the dressing.
  • Prep Ahead, Toss Before Serving: Chop veggies and prepare protein earlier, then dress and toss right before you dig in to keep crunch alive.
  • Mind the Noodles: Add crunchy noodles just before serving—they get soggy fast if mixed too early.

How to Serve Cashew Crunch Salad with Sesame Dressing Recipe

Cashew Crunch Salad with Sesame Dressing, healthy crunchy salads, easy vegetable salads, flavorful sesame salad dressing, vegetarian salad recipes - A large white bowl filled with colorful salad sits on a white marbled surface. The salad has several layers: shredded green and purple cabbage mix, bright orange shredded carrots, light green edamame beans, pieces of cooked golden brown chicken, and chopped green herbs sprinkled throughout. Whole cashew nuts are scattered on top, adding texture and a light beige color. Two silver serving spoons rest inside the bowl, ready for serving. In the background, a smaller white bowl holds more cashews, while a few cashews lay beside the main bowl. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually sprinkle some extra chopped cilantro and toasted sesame seeds on top to amp up the flavor and presentation. A few crushed cashews on the surface always look inviting and bring that nutty aroma right to the table. Sometimes I add thinly sliced red chili for a pop of color and heat—it’s gorgeous and tasty!

Side Dishes

This salad pairs beautifully with simple jasmine rice or some light steamed dumplings if you want an Asian-inspired meal. On lazy weekends, I love it alongside grilled teriyaki chicken or crispy tofu for a filling lunch or dinner. Honestly, it’s so flavorful it can hold its own as a main!

Creative Ways to Present

For parties, I like serving the salad in clear glass bowls so all those vibrant colors shine through. You can also make individual servings in mason jars layered with the dressing at the bottom and crunchy veggies on top—plus the jar makes great leftovers! Wrapping the salad in large lettuce leaves for handheld bites makes it fun for gatherings too.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover salad and dressing separate if I know there’ll be leftovers, since the noodles and cabbage can get soft once dressed. If tossed together, store in an airtight container in the fridge and eat within 2 days for best crunch. If you included protein, make sure it’s properly cooled before storing.

Freezing

I don’t recommend freezing this salad because fresh veggies and crunchy elements don’t freeze well—they’ll turn mushy when thawed. The dressing alone freezes okay, but fresh salad is best enjoyed right away.

Reheating

This salad is best served cold or at room temperature, so no reheating needed. If you added protein like cooked chicken or shrimp, you can warm those separately and serve alongside for a contrast in temperature.

FAQs

  1. Can I make the Cashew Crunch Salad with Sesame Dressing Recipe ahead of time?

    You sure can prep most of the ingredients a few hours ahead—shred the cabbage, chop the veggies, and make the dressing. Just keep the dressing and crunchy elements like noodles separate until you’re ready to serve, so everything stays fresh and crunchy.

  2. How do I cook the edamame for this salad?

    I use frozen shelled edamame—just boil them in salted water for about 3-5 minutes until tender but still bright green. Drain and cool before adding to the salad. They add a nice protein boost without overpowering the flavors.

  3. Can I substitute the cashews with other nuts?

    Definitely! Almonds or peanuts work great too, especially if you toast them to get that extra burst of flavor and crunch. Just keep in mind the flavor profile will shift slightly.

  4. Is the salad gluten-free?

    It can be! Simply skip the crunchy chow mein noodles or swap them for gluten-free noodles or crispy rice noodles. The rest of the ingredients are naturally gluten-free.

  5. Can I make the dressing creamy without mayo or Greek yogurt?

    Yes! You can try blending in some silken tofu or avocado for creaminess while keeping it dairy-free. Adjust seasoning accordingly, and you’ll still have a luscious dressing that clings to your crunchy salad.

Final Thoughts

This Cashew Crunch Salad with Sesame Dressing Recipe holds a special place in my meal lineup because it’s so simple, flavorful, and adaptable. I’ve made it dozens of times with friends and family, and it never fails to wow. The blend of crunchy textures with that nutty, tangy dressing feels like a little celebration in every bite. I can’t wait for you to try it and see for yourself—it’s one of those dishes that once it’s on your table, it quickly becomes a favorite. Happy cooking, and enjoy every crunchy, delicious forkful!

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Cashew Crunch Salad with Sesame Dressing Recipe

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4.7 from 4 reviews

A vibrant and crunchy Cashew Crunch Salad tossed with a flavorful sesame dressing, perfect for a light lunch or a refreshing side dish. Loaded with fresh cabbage, carrots, edamame, and roasted cashews, this salad offers a delightful mix of textures and tastes complemented by a tangy, slightly sweet dressing that can be made creamy with Greek yogurt or mayo.

  • Author: Ashley
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Asian Fusion
  • Diet: Vegetarian

Ingredients

Salad Ingredients

  • 1/2 head green cabbage, finely shredded
  • 1/2 head 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)
  • Protein of choice such as chicken or shrimp

Dressing Ingredients

  • 1/4 cup olive oil
  • 3 tablespoons white vinegar
  • 2 tablespoons sesame oil
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • A few shakes garlic powder
  • Optional: 1/4 cup Greek yogurt or mayonnaise

Instructions

  1. Prepare the Dressing: Shake the olive oil, white vinegar, sesame oil, sugar, salt, and garlic powder in a jar vigorously until the mixture is smooth and well combined.
  2. Add Creaminess (Optional): If you prefer a creamy dressing, add Greek yogurt or mayonnaise to the jar and shake again until fully incorporated and smooth.
  3. Combine Salad Ingredients: In a large bowl, toss together the shredded green and purple cabbage, carrots, chopped cilantro, sliced green onions, cooked edamame, roasted cashews, crunchy chow mein noodles (if using), and your choice of protein.
  4. Dress the Salad: Drizzle the prepared dressing over the salad mixture and gently toss to coat everything evenly.
  5. Serve: Transfer the salad to a serving dish and serve immediately for the best crunch and flavor.

Notes

  • Use roasted cashews for deeper flavor; if unavailable, lightly toast raw cashews in a dry pan until golden.
  • Edamame can be purchased frozen and cooked by steaming or boiling according to package instructions.
  • For a vegan variation, omit the protein or substitute with tofu, and avoid adding Greek yogurt or mayo in the dressing.
  • Chow mein noodles are optional but add an extra crunch; substitute with crushed crispy wonton strips if unavailable.
  • Dressing can be prepared ahead and refrigerated for up to 3 days; stir well before using.
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Hi, I’m Ashley Dawson. I share simple, delicious recipes made for real life, from quick weeknight dinners to sweet treats you’ll want to make again and again. Let’s make your kitchen the coziest place in your home.

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