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Cashew Crunch Salad with Sesame Dressing loaded with colorful shredded cabbage carrots bell peppers edamame chow mein noodles roasted cashews and cilantro in creamy sesame dressing

Cashew Crunch Salad with Sesame Dressing

A crunchy shredded cabbage salad with edamame, carrots, toasted cashews, and a bold sesame dressing made with sesame oil, soy sauce, ginger, and lime.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 1 cup edamame, shelled and cooked
  • 1 cup cooked rice noodles or ramen, optional
  • 3 green onions, thinly sliced
  • 1/2 cup fresh cilantro leaves
  • 3/4 cup roasted cashews, roughly chopped
  • 2 tbsp sesame seeds, toasted
  • 3 tbsp toasted sesame oil dressing
  • 2 tbsp soy sauce or tamari dressing
  • 1 tbsp rice vinegar dressing
  • 1 tbsp honey or maple syrup dressing
  • 1 tsp fresh grated ginger dressing
  • 1 small clove garlic, minced dressing
  • 1 tbsp lime juice dressing
  • 1-2 tsp sriracha, optional dressing

Equipment

  • Large mixing bowl
  • Whisk
  • Mandoline or Sharp Knife

Method
 

  1. Combine all shredded vegetables, edamame, green onions, and cilantro in a large bowl.
  2. Whisk all dressing ingredients together until smooth.
  3. Pour the dressing over the salad and toss well to coat.
  4. Top with chopped cashews and sesame seeds just before serving.

Notes

  • Add cashews right before serving to keep them crunchy.
  • Shred cabbage thinly for better texture and dressing absorption.
  • Dressing keeps in the fridge for up to one week.
  • Store without toppings for up to 2 days in the refrigerator.