Crispy Cashew Crunch Salad with Sesame Dressing
Crispy Cashew Crunch Salad with Sesame Dressing is a fresh, crunchy, and irresistible side dish or light meal. After making this many times, I’ve discovered the trick to the perfect crispy cashews is to toss them in a little oil and salt before baking. This salad is a family favorite and always a hit at cookouts. If you love recipes like this, you’ll also enjoy Crunchy Asian Chopped Salad and Edamame Peanut Crunch Salad.
Why This Crispy Cashew Crunch Salad with Sesame Dressing Is Pure Comfort
- Crispy cashews add a satisfying crunch
- Tangy sesame dressing is addictive
- Easy to customize with your favorite veggies
- Better than takeout and perfect for meal prepping
What You'll Need for Crispy Cashew Crunch Salad with Sesame Dressing
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Romaine lettuce
- Red cabbage
- Carrots
- Green onions
- Crispy cashews
- Sesame seeds
- Sesame oil
- Rice vinegar
- Soy sauce
- Honey
- Garlic
- Ginger
- Red pepper flakes
- Optional: Chicken
- Optional: Tofu
- Optional: Cucumber
- Optional: Bell peppers
- Optional: Mandarin oranges
📝 Ingredient Notes
- Cashews: Use unsalted cashews for best results.
🛒 Tools & Equipment I Recommend
- Food processor — Easily chop veggies and cashews for even texture. → See on Amazon
- Baking sheet — Spacious for spreading cashews and ensuring even crispiness. → See on Amazon
How to Make Crispy Cashew Crunch Salad with Sesame Dressing
- Prepare cashews: Toss cashews with 1 tbsp oil, 1/4 tsp salt, and 1/4 tsp pepper. Spread on a baking sheet and bake at 375°F (190°C) for 10-12 minutes or until golden and crispy.
- Make dressing: Whisk together sesame oil, rice vinegar, soy sauce, honey, minced garlic, grated ginger, and red pepper flakes.
- Prepare veggies: Chop romaine lettuce, red cabbage, carrots, and green onions. Add to a large bowl.
- Assemble salad: Add crispy cashews and sesame seeds to the bowl. Pour dressing over the top and toss to combine.
Cook's Tips for Perfect Crispy Cashew Crunch Salad with Sesame Dressing
- Tip: For extra crunch, add crushed wonton strips or crispy chow mein noodles.
- Common mistake and fix: Don't overcook the cashews. Keep an eye on them to prevent burning. If they start to brown too quickly, reduce the oven temperature.
- Tip: To make this salad ahead, prepare the dressing and chop the veggies up to one day in advance. Store separately and combine just before serving.
- Tip: For a gluten-free version, use tamari instead of soy sauce.
Storing & Reheating Crispy Cashew Crunch Salad with Sesame Dressing
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare dressing and chop veggies up to one day in advance.
Freezing Crispy Cashew Crunch Salad with Sesame Dressing
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not necessary as this is a cold salad. Microwave: Not necessary as this is a cold salad.
Recipe Notes
- Chef tip: Toasting the cashews brings out their nutty flavor and adds a satisfying crunch.
- Best substitution: For a nut-free version, substitute sunflower seeds for the cashews.
- Make-ahead: Prepare dressing and chop veggies up to one day in advance. Store separately and combine just before serving.
- Scaling: This recipe is easily scalable. Simply adjust the quantities of ingredients to suit your needs.
- Troubleshooting: If your cashews are not crispy, they may not have been dry enough before baking. Pat them dry with a paper towel before baking.
Want to level up this recipe?
Mandoline slicer — Effortlessly thinly slice veggies for even texture and presentation. → Check price on Amazon
Crispy Cashew Crunch Salad with Sesame Dressing
Ingredients
Main Ingredients
- Romaine lettuce
- Red cabbage
- Carrots
- Green onions
- Crispy cashews
- Sesame seeds
Seasonings
- Sesame oil
- Rice vinegar
- Soy sauce
- Honey
- Garlic
- Ginger
- Red pepper flakes
Optional Toppings
- Chicken
- Tofu
- Cucumber
- Bell peppers
- Mandarin oranges
Instructions
- Prepare cashews: Toss cashews with 1 tbsp oil, 1/4 tsp salt, and 1/4 tsp pepper. Spread on a baking sheet and bake at 375°F (190°C) for 10-12 minutes or until golden and crispy.
- Make dressing: Whisk together sesame oil, rice vinegar, soy sauce, honey, minced garlic, grated ginger, and red pepper flakes.
- Prepare veggies: Chop romaine lettuce, red cabbage, carrots, and green onions. Add to a large bowl.
- Assemble salad: Add crispy cashews and sesame seeds to the bowl. Pour dressing over the top and toss to combine.
Notes
- Chef tip: Toasting the cashews brings out their nutty flavor and adds a satisfying crunch.
- Best substitution: For a nut-free version, substitute sunflower seeds for the cashews.
- Make-ahead: Prepare dressing and chop veggies up to one day in advance. Store separately and combine just before serving.
- Scaling: This recipe is easily scalable. Simply adjust the quantities of ingredients to suit your needs.
- Troubleshooting: If your cashews are not crispy, they may not have been dry enough before baking. Pat them dry with a paper towel before baking.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not necessary as this is a cold salad.
- Microwave reheat: Not necessary as this is a cold salad.
- Make ahead: Prepare dressing and chop veggies up to one day in advance.
Nutrition Per Serving
- Calories: 350
- Protein: 8g
- Fat: 28g
- Carbs: 20g
- Fiber: 4g
- Sugar: 10g
- Sodium: 850mg
- Cholesterol: 0mg
- Sat. Fat: 4.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Cashew Crunch Salad with Sesame Dressing FAQs
Yes, prepare the dressing and chop the veggies up to one day in advance. Store separately and combine just before serving.
They may not have been dry enough before baking. Pat them dry with a paper towel before baking.
Yes, but they may not crisp up as much in the oven. You can skip the baking step if you prefer.
Yes, toss cashews with oil and seasonings, then air fry at 375°F (190°C) for 5-7 minutes or until golden and crispy.
For a nut-free version, substitute sunflower seeds for the cashews.
A Warm Final Note
I can’t wait for you to try Crispy Cashew Crunch Salad with Sesame Dressing and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
