Asian Crunch Salad with Cashews Recipe

If you’ve been craving something fresh, vibrant, and packed with a delightful crunch, you are going to love my Asian Crunch Salad with Cashews Recipe. This salad is seriously one of my all-time favorites because it’s refreshing, full of bold flavors, and has that perfect mix of textures that makes every bite exciting. Whether you’re looking for a light lunch or a colorful side dish to impress your friends, this recipe will absolutely hit the spot. Stick with me, and I’ll walk you through exactly how to nail this crunchy sensation in your own kitchen!

this Recipe

Ingredients You’ll Need

The ingredients for this Asian Crunch Salad with Cashews Recipe are easy to find, and together they make a salad that delivers fresh color, great texture, and amazing flavor. I usually grab pre-packaged kale slaw for convenience, but feel free to mix your own if you prefer. Also, choosing fresh veggies and good-quality cashews will really make a difference.

• Kale slaw: I use Trader Joe’s kale slaw mix because it’s a delicious combo of kale, Brussels sprouts, and purple cabbage—adds great texture and color.
• Green cabbage: Adds a nice crunch and mild flavor that balances the kale’s earthiness.
• Cucumber: Cool and crisp, perfect for freshness and hydrating bites.
• Carrots: Their natural sweetness lifts the salad beautifully.
• Bell pepper (red, orange, or yellow): I like using a mix for color and subtle flavor variations.
• Scallions (optional): A little sharpness that you can skip or add depending on your taste.
• Cashews: These are the star crunch element—coarsely chopped for texture.
• Soy sauce: The savory backbone of the dressing, opt for low-sodium if preferred.
• Fresh ginger: I always grate fresh ginger; it adds that bright, spicy zing you can’t replicate with powdered forms.
• Rice wine vinegar: Light and tangy, essential for that authentic Asian dressing taste.
• Fresh lime juice: Adds brightness and balances the sweetness.
• Light brown sugar: Just a touch for a gentle sweetness that rounds out the flavors.
• Red pepper flakes: Gives a hint of heat, and you can adjust according to your spice preference.
• Avocado oil: This neutral oil blends perfectly; you could swap for light sesame oil if you want a nuttier flavor.

Variations

I love how adaptable this Asian Crunch Salad with Cashews Recipe is—it really lets you make it your own! I often mix things up depending on what’s in season or what I have on hand. Don’t be afraid to experiment; that’s how I discovered some of my favorite twists.

• Add protein: My go-to is grilled chicken or tofu to turn this into a full meal.
• Play with greens: Swap kale slaw for napa cabbage or add shredded spinach for a different texture.
• Swap nuts: Tried it with almonds or peanuts instead of cashews – still delicious but with a different crunch.
• Make it spicy: Add extra red pepper flakes or a drizzle of chili oil if you’re craving heat.
• Make it vegan: Just use maple syrup instead of brown sugar and double-check your soy sauce is vegan-friendly.

How to Make Asian Crunch Salad with Cashews Recipe

Step 1: Prepare the Veggies

First up, pick through your kale slaw and remove any tough stems that might be too woody for a pleasant bite. You’ll want those tender green pieces standing out. Then, toss the kale slaw together with the shredded green cabbage, diced cucumber, shredded carrots, bell peppers, and scallions if you’re using them. Mixing these well early on sets a great stage for the dressing to work its magic.

Step 2: Whip Up the Dressing

Next, in a separate bowl or jar, combine the soy sauce, grated fresh ginger, rice wine vinegar, fresh lime juice, brown sugar, and red pepper flakes. Make sure to whisk or shake everything really well to dissolve that brown sugar completely. Then slowly whisk in the avocado oil to emulsify your dressing — this is what gives it that silky texture that clings perfectly to all those veggies.

Step 3: Toss and Serve

When you’re ready to eat, give your dressing a quick shake (it tends to separate in the fridge), then drizzle about three-quarters of it over your slaw mixture. Toss everything gently but thoroughly so the dressing coats all those crunchy veggies evenly. Add about three-quarters cup of the chopped cashews and toss again. Add the remaining dressing if you feel it needs a little extra zing. Lastly, sprinkle the remaining cashews on top for that irresistible finishing crunch.

How to Serve Asian Crunch Salad with Cashews Recipe

Garnishes

I like to finish this salad with a few extra elements to really make it pop. Adding extra chopped cashews on top is a must—they bring crunch and nuttiness with every bite. Sometimes I sprinkle a few toasted sesame seeds or fresh cilantro leaves for color and an herbaceous touch. If you want a little extra zing, a wedge of lime on the side works wonders.

Side Dishes

This Asian Crunch Salad with Cashews Recipe pairs beautifully with grilled dishes like teriyaki chicken, sesame-crusted salmon, or spicy tofu. It also shines alongside simple rice bowls or noodle dishes. Whenever I serve this salad, I like to add some steamed jasmine rice or a light miso soup to round out the meal.

Creative Ways to Present

For special occasions, I love serving this salad in large glass bowls that show off all the colorful layers—it’s almost as pretty as it tastes! Another fun idea is to create individual portions in small mason jars or lettuce cups for easy grab-and-go style servings. It always gets compliments when presented that way at parties.

Make Ahead and Storage

Storing Leftovers

I store leftover Asian Crunch Salad with Cashews in an airtight container in the fridge, but here’s the thing—because of the dressing and the delicate crunch, it’s best to keep the cashews separate until just before serving. The veggies stay crisp for a day or two, but cashews get soggy if mixed too early.

Freezing

This salad isn’t ideal for freezing because fresh veggies and the dressing don’t hold their texture well after thawing. I’d recommend enjoying it fresh or within a couple of days refrigerated for the best experience.

Reheating

You actually don’t want to reheat this salad! It’s meant to be served cold or room temperature. If you need to prepare in advance, keep the dressing and cashews separate and toss everything together just before serving for maximum freshness.

FAQs

Final Thoughts

I absolutely love how this Asian Crunch Salad with Cashews Recipe comes together with so many fresh, vibrant flavors and textures. It’s one of those recipes I go back to again and again because it’s delicious, easy, and crowd-pleasing. When I first tried it, I didn’t expect to love a salad so much—but now, it’s a staple in my kitchen and my family goes crazy for it every time I serve it. I hope you’ll enjoy making and sharing this crunchy, tangy, nutty salad just as much as I do. Give it a go—you won’t regret it!

Asian Crunch Salad with Cashews Recipe

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• Author: Hannah
• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Total Time: 30 minutes
• Yield: 8 to 10 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Asian
• Diet: Vegetarian

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Description

This Asian Crunch Salad is a vibrant and refreshing dish combining kale slaw, shredded cabbage, crisp vegetables, and crunchy cashews, all tossed in a tangy and slightly sweet Asian-inspired dressing made from soy sauce, ginger, rice wine vinegar, lime juice, and avocado oil. Perfect as a light lunch or a side salad for gatherings, this salad offers a wonderful combination of textures and flavors with an easy-to-make dressing.

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Ingredients

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Salad

• 3 cups kale slaw (remove large woody stems)
• 3 cups shredded green cabbage
• 1 cup diced cucumber
• ¾ cup shredded carrots
• 1 cup thinly sliced bell pepper (red, orange, or yellow)
• ¼ cup thinly sliced scallions (optional)
• 1 cup coarsely chopped cashews (divided)

Asian Dressing

• 3 tablespoons soy sauce
• 2 tablespoons grated fresh ginger
• ¼ cup rice wine vinegar
• 2 tablespoons fresh lime juice
• ¼ cup light brown sugar
• Pinch of red pepper flakes
• ⅔ cup avocado oil

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Instructions

1. Prepare the salad base: Pick through the kale slaw and remove any large, woody stem pieces, leaving only the tender leaves. In a large bowl, combine the kale slaw, shredded cabbage, diced cucumber, shredded carrots, sliced bell peppers, and scallions if using.
2. Make the dressing: In a separate bowl or a dressing jar, combine the soy sauce, grated fresh ginger, rice wine vinegar, lime juice, light brown sugar, and a pinch of red pepper flakes. Whisk or shake to fully dissolve the brown sugar, then slowly whisk in the avocado oil until the dressing emulsifies. Set aside.
3. Dress the salad: When ready to serve, shake the dressing to recombine if it has separated. Drizzle approximately ¾ of the dressing over the salad mixture. Toss well to evenly coat all the vegetables with the dressing.
4. Add cashews and adjust dressing: Sprinkle ¾ cup of the coarsely chopped cashews over the tossed salad. If desired, add the remaining dressing gradually to achieve your preferred flavor intensity and consistency.
5. Garnish and serve: Garnish the salad with the remaining ¼ cup chopped cashews for added texture and crunch. Serve immediately for the best texture and freshness.

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Notes

• The prepared kale slaw mix used includes finely chopped kale, sliced Brussels sprouts, and purple cabbage, which adds color and texture. You can substitute with a homemade mix of chopped kale and thinly sliced purple cabbage if preferred.
• Adjust the amount of red pepper flakes according to your preferred spice level.
• This salad is best served fresh to maintain the crunchiness of the vegetables and nuts.
• For a nut-free version, omit cashews or substitute with toasted sunflower seeds or pumpkin seeds.

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Nutrition

• Serving Size: 1 cup
• Calories: 180
• Sugar: 8g
• Sodium: 450mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 0mg