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Cashew Crunch Salad

This Cashew Crunch Salad features crisp vegetables, buttery toasted cashews, and a zingy lemon dressing, creating a delightful mix of textures and flavors. The dish is assembled quickly, offering a fresh, crunchy, and colorful salad with a balance of sweet, savory, and tangy notes. Its vibrant appearance and satisfying crunch make it perfect for a quick lunch or side dish.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cashew nuts raw or toasted
  • 1 red bell pepper finely chopped
  • 1 medium cucumber finely chopped
  • 0.5 red red onion finely chopped
  • 1 tablespoon olive oil for dressing
  • 2 tablespoons lemon juice freshly squeezed
  • 1 teaspoon honey or maple syrup for vegan option
  • Pinch salt
  • Pinch pepper
  • Fresh cilantro or mint chopped, optional

Equipment

  • Large bowl
  • Skillet
  • Knife and chopping board
  • Whisk

Method
 

  1. Start by toasting the cashew nuts in a dry skillet over medium heat. Stir frequently and cook for about 3-5 minutes until they turn golden and fragrant. Remove from heat and set aside to cool.
  2. While the cashews cool, finely chop the red bell pepper, cucumber, and red onion. Keep the pieces small and uniform for a balanced bite.
  3. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper until the dressing is smooth and slightly emulsified. Set aside.
  4. In a large bowl, combine the chopped vegetables and toasted cashews. Add chopped herbs such as cilantro or mint if using, for a fresh burst of flavor.
  5. Pour the dressing over the vegetable mixture and gently toss everything together until the vegetables are evenly coated and shiny with the dressing.
  6. Sprinkle a few extra toasted cashews on top for added crunch and visual appeal. Let the salad rest for about 5 minutes to allow flavors to meld.
  7. Serve immediately to enjoy the crisp texture, or refrigerate for up to 2 hours if making ahead. Toss again before serving if needed.

Notes

For extra flavor, add fresh herbs just before serving. Toast cashews until fragrant but not burnt. Adjust seasoning to taste, adding more lemon or honey as desired.