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Cashew Crunch Salad

This vibrant salad combines crisp, fresh vegetables with toasted cashews for a satisfying crunch and rich flavor. Tossed in a tangy, light dressing, it boasts a delightful texture contrast and a colorful, inviting appearance. Perfect for a quick lunch or a casual dinner, it’s both easy to prepare and irresistibly crunchy.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup cashew nuts raw or roasted, for toasting
  • 1 cucumber finely chopped
  • 1 red bell pepper finely chopped
  • 1/4 cup red onion finely chopped
  • 2 tbsp olive oil for dressing
  • 1 tbsp apple cider vinegar or rice vinegar
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp honey or maple syrup optional, for sweetness
  • 1/4 cup fresh parsley chopped, for garnish

Equipment

  • Large bowl
  • Skillet
  • Sharp knife
  • Cutting board
  • Whisk

Method
 

  1. Place a skillet over medium heat and add the cashews. Toast, stirring frequently, for about 3-4 minutes until they turn golden and emit a fragrant aroma. Remove from heat and set aside.
  2. Finely chop the cucumber, red bell pepper, and red onion, then place them in a large bowl. Keep the vegetables crisp and vibrant.
  3. In a small bowl, whisk together the olive oil, apple cider vinegar, lemon juice, and honey or maple syrup until the mixture is smooth and slightly emulsified.
  4. Pour the dressing over the chopped vegetables in the large bowl and toss gently to coat everything evenly.
  5. Just before serving, add the toasted cashews to the salad and give it a quick toss to keep them crunchy.
  6. Finish by sprinkling chopped parsley over the top for a fresh, herbal touch. Serve immediately to enjoy the maximum crunch and brightness.

Notes

For added flavor, sprinkle with dried cranberries or add other fresh herbs like cilantro. Keep the dressing separate if preparing ahead to prevent sogginess.