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Cashew Crunch Salad

This vibrant salad combines crisp, fresh vegetables with toasted cashews that add an unexpected crunchy texture. Tossed in a bright lime-soy dressing, it’s a quick, satisfying dish perfect for light lunches or casual dinners. The toasted nuts and fresh herbs make every bite lively and memorable.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-inspired
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup cashews raw or roasted, for toasting
  • 2 cucumbers peeled and finely chopped
  • 2 carrots carrots peeled and finely chopped
  • 1 red bell pepper red bell pepper finely chopped
  • 1 handful fresh herbs cilantro or Thai basil, chopped
  • 1 lime lime juiced
  • 1 teaspoon soy sauce use gluten-free if needed
  • 1 teaspoon honey or maple syrup for vegan option

Equipment

  • Skillet
  • Chef's knife
  • Mixing bowls
  • Whisk
  • Measuring spoons

Method
 

  1. Place the cashews in a dry skillet over medium heat and toast, stirring often, until golden and fragrant, about 3-5 minutes. Keep a close eye to prevent burning, and once ready, transfer to a plate to cool slightly.
  2. While the nuts toast, prepare the vegetables by finely chopping the cucumbers, carrots, and red bell pepper into small, uniform pieces. This ensures each bite is crisp and balanced.
  3. In a small bowl, squeeze fresh lime juice and whisk in soy sauce and honey until well combined. This creates a bright, savory dressing with a touch of sweetness.
  4. In a large mixing bowl, toss the chopped vegetables with the dressing, ensuring each piece is lightly coated and flavorful.
  5. Break the toasted cashews into smaller pieces if desired, then add them to the salad, gently tossing to keep their crunch intact.
  6. Let the salad sit for at least 10 minutes at room temperature to allow flavors to meld and the cashews to soak up some dressing, enhancing their crunch.
  7. Taste and adjust the seasoning if needed—perhaps a squeeze more lime or a splash of soy—then sprinkle with chopped fresh herbs just before serving.

Notes

For extra spice, add a dash of chili flakes. Keep the toasted cashews in an airtight container for up to 3 days to maintain their crunch. Serve immediately for best texture.