Cashew Crunch Salad Sesame Twist

This vibrant cashew crunch salad brings together the perfect balance of texture and flavor with its rainbow of vegetables and irresistibly creamy sesame ginger dressing. Each bite delivers a satisfying crunch that makes this dish as fun to eat as it is nutritious.

I first created this salad when looking for a way to use up extra cabbage from my CSA box. Now it has become our go to lunch option during busy workweeks when we need something that feels both light and satisfying.

Ingredients

• Green and red cabbage: Provides the perfect crunchy base and delivers impressive nutritional benefits. Choose heads that feel heavy for their size.
• Carrots: Add natural sweetness and beautiful color. Look for firm carrots with vibrant orange hue.
• Red bell pepper: Brings a pop of color and vitamin C. The brighter the color, the fresher the pepper.
• Scallions: Offer a mild onion flavor without overpowering the dish. Select ones with crisp green tops.
• Roasted cashews: Create the signature crunch and buttery flavor. Look for unsalted ones to control sodium.
• Cilantro: Brightens the entire dish. Use both leaves and tender stems for maximum flavor.
• Rice vinegar: Provides gentle acidity without harshness. Rice vinegar is milder than other vinegars.
• Sesame oil: Delivers that distinctive nutty flavor. A little goes a long way.
• Fresh ginger: Adds warming spice. Choose firm pieces without wrinkles.
• Tahini: Creates creaminess without dairy. Seek brands without added fillers.

Step-by-Step Instructions

Blend the dressing:

Combine all dressing ingredients in a jar or small bowl and whisk vigorously until everything melds together into a smooth emulsion. The tahini helps bind the oil and vinegar, creating a creamy texture that coats each vegetable perfectly. Taste and adjust seasonings as you go. Fresh ginger can vary in potency, so you might want more or less.

Create the vegetable base:

Shred both cabbages into thin ribbons using a sharp knife or mandoline for consistent pieces. The mix of green and purple cabbage not only looks beautiful but provides different nutritional benefits. Combine with shredded carrots and sliced bell peppers in your largest mixing bowl to give yourself ample tossing room.

Add the finishing touches:

Scatter scallions, cilantro, and cashews over the vegetable mixture. The cashews should be added just before serving to maintain maximum crunch. If using optional ingredients like edamame or wonton strips, this is the time to incorporate them.

Dress and serve:

Start with about half the dressing, tossing thoroughly to coat all vegetables. Add more gradually until you reach your desired level of coating. Letting the salad sit for 10 minutes allows flavors to meld, but not so long that the vegetables lose their signature crunch.

This salad reminds me of my first experience with Asian cabbage salads at a friend's potluck years ago. The humble cabbage transformed into something extraordinary with the right dressing. I particularly love how the toasted sesame oil creates depth that makes people wonder what the secret ingredient might be.

Make It a Meal

To transform this side dish into a hearty main course, add a protein of your choice. Marinated tofu pairs wonderfully with the Asian flavors of the dressing. Simply press extra firm tofu, cube it, and toss with soy sauce and a bit of sesame oil before baking at 400°F until golden. Grilled chicken or shrimp also work beautifully. The protein absorbs some of the dressing creating an even more flavorful experience.

Substitution Guide

Dietary restrictions or missing ingredients should never stop you from enjoying this versatile salad. Swap peanuts or almonds for cashews if you prefer or have allergies. No cabbage? Try romaine lettuce or kale as your base, though you will lose some of the signature crunch. The dressing works with almond butter instead of tahini for a different nutty undertone. For a soy free version, use coconut aminos in place of soy sauce, maintaining that savory umami quality.

Storage Tips

For meal prepping this salad, store components separately to maintain maximum freshness. Keep the chopped vegetables in an airtight container lined with paper towels to absorb excess moisture. The dressing stays fresh in a sealed jar for up to a week in the refrigerator, though you may need to let it come to room temperature and reshake before using. Toasted cashews should be stored separately and added just before serving to preserve their crunch.

Cultural Context

This salad draws inspiration from several Asian culinary traditions while adapting them for everyday convenience. The combination of sesame oil, rice vinegar, and soy sauce creates a flavor profile reminiscent of Chinese cold vegetable dishes. Adding tahini gives a nod to Middle Eastern cuisine, creating a unique fusion of flavors. Modern Asian American restaurants often feature similar cabbage slaws that balance crunch, acidity, and umami in perfect harmony.

Frequently Asked Questions

→ What vegetables can I use for this salad?

The salad uses shredded green and red cabbages, carrots, red bell pepper, and scallions, but feel free to swap or add veggies like cucumber or snap peas.

→ Is the sesame dressing gluten-free?

Yes, as long as you use gluten-free tamari instead of soy sauce, the dressing is gluten-free.

→ Can I make this salad ahead of time?

You can prepare the salad ingredients and dressing in advance but store them separately to keep the crunch. Combine them right before serving.

→ What proteins pair well with this salad?

Grilled chicken, shrimp, tofu, or tempeh are great options to make this salad a fuller meal.

→ Can I customize the dressing ingredients?

Yes! You can adjust the sweetness, saltiness, or creaminess by tweaking the honey, soy sauce, or tahini to suit your taste.