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Cashew Crunch Salad Recipe

Cashew Crunch Salad

This vibrant salad features crisp greens and shredded carrots tossed in a tangy lime dressing, topped with toasted cashews for an irresistible crunchy texture. The combination of fresh ingredients and nutty toastiness creates a lively, satisfying dish with a playful contrast of textures and flavors. It’s quick to assemble and perfect for a light, refreshing meal or side.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Main Course
Cuisine fusion
Servings 4
Calories 220 kcal

Equipment

  • Large salad bowl
  • Small bowl for dressing
  • Whisk or fork
  • Knife and cutting board
  • Salad tongs

Ingredients
  

  • 1/2 cup cashews raw or roasted
  • 4 cups mixed greens washed and dried
  • 2 medium carrots shredded
  • 1/4 red red onion thinly sliced
  • 2 tablespoons lime juice freshly squeezed
  • 1 teaspoon honey
  • 1 tablespoon soy sauce
  • pinch salt

Instructions
 

  • Gather a small skillet and toast the cashews over medium heat, stirring constantly for about 5 minutes until golden and fragrant.
    Gather a small skillet and toast the cashews
  • Let the cashews cool, then roughly chop and set aside.
    Let the cashews cool
  • Toss chopped greens, shredded carrots, and sliced red onion in a large bowl.
    Toss chopped greens, shredded carrots
  • Drizzle the dressing over the salad and toss gently to coat. Sprinkle the toasted cashews over the top just before serving for maximum crunch.
    Drizzle the dressing over the salad and toss gently to coat

Notes

For an extra layer of flavor, toss in some chopped fresh herbs like cilantro or mint just before serving. To make this vegan, substitute honey with maple syrup or agave nectar. Keep toasted cashews stored in an airtight container for up to a week to maintain freshness.