Go Back

Cashew Crunch Salad

This Cashew Crunch Salad combines the rustic charm of unevenly chopped vegetables with toasted cashews and a zesty lime dressing. It features a variety of textures—from crisp vegetables to crunchy nuts—and a vibrant appearance that celebrates imperfections. The dish is served fresh, with a bright, tangy flavor and satisfying crunch in every bite.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 cup cashew nuts preferably raw or roasted
  • 2 large carrots peeled and chopped
  • 1 large cucumber seedless or traditional, chopped
  • 1 red bell pepper colorful and crisp, chopped
  • 2 tablespoons lime juice freshly squeezed
  • 1 teaspoon honey or agave syrup
  • 1 tablespoon soy sauce or tamari for gluten-free
  • 1 teaspoon sesame oil optional for extra aroma

Equipment

  • Skillet
  • Chef's knife
  • Whisk
  • Large mixing bowl
  • Salad tongs

Method
 

  1. Place a dry skillet over medium heat and toast the cashews, stirring frequently, for about 5 minutes until they turn golden and fragrant. Keep an eye on them to prevent burning.
  2. While the nuts toast, peel and chop the carrots into small, uneven pieces to add crunch and texture.
  3. Chop the cucumber and bell pepper into irregular, bite-sized pieces to create a rustic, imperfect look.
  4. In a small bowl, whisk together lime juice, honey, soy sauce, and sesame oil until the dressing is well combined and slightly frothy.
  5. Transfer the chopped vegetables to a large mixing bowl and add the toasted cashews.
  6. Pour the dressing over the vegetables and nuts, then toss gently with salad tongs to coat everything evenly, allowing the flavors to meld.
  7. Serve the salad immediately to enjoy the crisp texture, or refrigerate for up to 2 hours covered to allow the flavors to deepen.