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Cashew Crunch Salad with Sesame Dressing

A delightful mix of crispy mixed greens and crunchy cashews in a savory sesame dressing, perfect for any meal occasion.
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Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: American, Vegetarian
Calories: 320
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 4 cups mixed greens Rinsed and dried
  • 1 cup cashews Toasted in a skillet
  • 1 cup shredded carrots
  • 1/2 cup sliced cucumbers Chopped
  • 1/4 cup red bell pepper Sliced
  • 1/4 cup green onions Chopped
  • 1/4 cup sesame seeds
Dressing Ingredients
  • 1/4 cup olive oil
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon sesame oil

Method
 

Preparation
  1. Rinse and dry your mixed greens. Chop the cucumbers, slice the red bell pepper, and slice green onions. Set aside.
  2. In a dry skillet over medium heat, toast the cashews for about 5-7 minutes until golden brown and fragrant. Stir them occasionally to avoid burning.
Dressing and Assembly
  1. In a bowl, whisk together olive oil, soy sauce, rice vinegar, honey (or maple syrup), and sesame oil until well combined.
  2. In a large mixing bowl, combine the mixed greens, shredded carrots, cucumbers, bell pepper, and green onions. Add the toasted cashews and sesame seeds to the bowl.
  3. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
Serving
  1. Plate the salad and enjoy its vibrant colors and crunchy texture!

Notes

For substitutions, try almonds or sunflower seeds if you don’t have cashews. Prep your veggies ahead of time and store in the fridge. Dress the salad right before serving to maintain crunch. Store leftovers in an airtight container in the refrigerator for 2-3 days.