I love this recipe because it is packed with fresh vegetables and plenty of crunch. The combination of green and purple cabbage creates a vibrant presentation, while the sesame dressing adds a savory-sweet flavor that ties everything together.
I also appreciate how customizable this salad is. I can add chicken, shrimp, tofu, or any favorite protein to make it more filling. The ingredients hold up well, making it a great option for meal prep, potlucks, and busy weeknight dinners.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Salad
1/2 head green cabbage, finely shredded
1/2 head purple cabbage, finely shredded
2 cups carrots, matchstick-cut or shredded
1 cup fresh cilantro, chopped
1/2 cup sliced green onion
2 cups cooked edamame
1–2 cups roasted cashews
2 cups crunchy chow mein noodles (optional)
Chicken, shrimp, or other preferred protein
Sesame Dressing
1/4 cup olive oil
3 tablespoons white vinegar
2 tablespoons sesame oil
2 tablespoons sugar
1 teaspoon salt
A few shakes of garlic powder
1/4 cup Greek yogurt or mayonnaise (optional)
Directions
Add the olive oil, white vinegar, sesame oil, sugar, salt, and garlic powder to a jar with a tight-fitting lid.
Shake well until the dressing is smooth and fully combined.
If using Greek yogurt or mayonnaise, add it to the jar and shake again until creamy.
In a large bowl, combine the green cabbage, purple cabbage, carrots, cilantro, green onion, cooked edamame, roasted cashews, and chow mein noodles if using.
Add cooked chicken, shrimp, tofu, or another protein if desired.
Drizzle the dressing over the salad.
Toss everything together until evenly coated.
Serve immediately and enjoy the fresh crunch.
Servings and Timing
Servings: 6
Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 30 minutes
Variations
I sometimes add grilled chicken to turn this salad into a complete meal.
For a vegetarian protein boost, I use extra edamame or crispy baked tofu.
When I want extra sweetness, I toss in mandarin oranges or diced mango.
I occasionally replace cashews with almonds, peanuts, or sunflower seeds.
For a spicy version, I mix a little sriracha or red pepper flakes into the dressing.
I like using ramen noodles instead of chow mein noodles for a slightly different crunch.
storage/reheating
I store leftover salad in an airtight container in the refrigerator for up to 3 days. For the best texture, I keep the dressing separate and add it just before serving.
If the salad is already dressed, it will still taste great the next day, although the cabbage and noodles may soften slightly.
Since this is a cold salad, reheating is not necessary. I simply give it a quick toss before serving.
FAQs
Can I make this salad ahead of time?
Yes, I often prepare the vegetables and dressing a day in advance. I store them separately and combine everything just before serving for maximum crunch.
What is edamame?
Edamame are young soybeans that are harvested before fully maturing. I usually find them frozen and simply cook them according to the package directions before adding them to the salad.
Can I make this salad dairy-free?
Absolutely. I leave out the Greek yogurt or use a dairy-free mayonnaise alternative if I want a creamy dressing.
What protein works best with this salad?
I enjoy adding grilled chicken, shrimp, tofu, or even sliced steak. The sesame dressing pairs well with many different proteins.
Can I use pre-shredded vegetables?
Yes, I often use pre-shredded cabbage and carrots when I want to save time. It makes the recipe even quicker to prepare.
Conclusion
This Cashew Crunch Salad with Sesame Dressing is one of my favorite ways to enjoy fresh vegetables with plenty of texture and flavor. The combination of crunchy cabbage, roasted cashews, edamame, and the sweet-savory sesame dressing creates a satisfying dish that is both versatile and easy to prepare. Whether I serve it as a side dish or a complete meal, it always delivers a refreshing and delicious result.
Fresh cabbage, crunchy cashews, edamame, and a flavorful sesame dressing make this Cashew Crunch Salad a healthy and satisfying meal. Perfect for lunch, dinner, or meal prep.
Author:Sarah
Prep Time:30 minutes
Cook Time:0 minutes
Total Time:30 minutes
Yield:6 servings
Category:Salad
Method:No-Cook
Cuisine:Asian-Inspired
Diet:Vegetarian
Ingredients
Salad
½ head green cabbage, finely shredded
½ head purple cabbage, finely shredded
2 cups carrots, matchstick-cut or shredded
1 cup fresh cilantro, chopped
½ cup sliced green onions
2 cups cooked edamame
1–2 cups roasted cashews
2 cups crunchy chow mein noodles (optional)
Cooked chicken, shrimp, or preferred protein (optional)
Sesame Dressing
¼ cup olive oil
3 tablespoons white vinegar
2 tablespoons sesame oil
2 tablespoons sugar
1 teaspoon salt
A few shakes garlic powder
Optional: ¼ cup Greek yogurt or mayonnaise for a creamy dressing
Instructions
In a jar with a tight-fitting lid, combine olive oil, white vinegar, sesame oil, sugar, salt, and garlic powder.
Shake vigorously until the dressing is well combined.
If using Greek yogurt or mayonnaise, add it to the jar and shake again until smooth and creamy.
In a large salad bowl, combine green cabbage, purple cabbage, carrots, cilantro, green onions, edamame, roasted cashews, and chow mein noodles.
Add cooked chicken, shrimp, or another protein if desired.
Drizzle the dressing over the salad.
Toss everything together until evenly coated.
Serve immediately and enjoy the crunchy texture.
Notes
For maximum crunch, add the chow mein noodles just before serving.
Roasted salted cashews add extra flavor, but unsalted cashews work well too.
The salad can be prepared ahead of time; store the dressing separately until ready to serve.
For a vegetarian meal, simply omit the meat and enjoy with edamame as the protein source.
The creamy dressing version is richer and works especially well as a meal-sized salad.
