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Cashew Crunch Salad

Cashew Crunch Salad is a vibrant and crunchy mixture of toasted cashews, fresh herbs, and tangy dressing, offering a delightful combination of textures—crunchy, chewy, and fresh. The salad is assembled with simple techniques like toasting, chopping, and tossing, resulting in a colorful dish with a satisfying bite. Its appealing appearance and bold flavors make it an easy, fuss-free option perfect for quick lunches or casual gatherings.
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

Ingredients
  

  • 1/2 cup cashews raw or unsalted
  • 1 tbsp vinegar apple cider or rice vinegar
  • 1 tbsp honey
  • 3 tbsp olive oil
  • 1/2 small red onion thinly sliced
  • 2 tbsp parsley finely chopped
  • 2 tbsp cilantro finely chopped
  • a pinch salt & pepper

Equipment

  • Skillet
  • Whisk
  • Sharp knife
  • Large mixing bowl

Method
 

  1. Place a skillet over medium heat and toast the cashews, shaking the pan often, until they turn golden and fragrant—about 3 to 4 minutes.
  2. While the cashews toast, whisk together the vinegar, honey, and olive oil in a small bowl until the mixture is smooth and slightly thickened.
  3. Thinly slice the red onion into delicate rings and chop the parsley and cilantro finely, aiming for about 2 tablespoons each.
  4. In a large mixing bowl, combine the sliced onion and chopped herbs, then pour the dressing over the top.
  5. Add the toasted cashews to the bowl and gently toss everything together, ensuring the dressing coats all the ingredients evenly.
  6. Season with a pinch of salt and pepper, then taste and adjust the seasoning if needed.
  7. Let the salad sit for about 15 minutes at room temperature to allow flavors to meld while maintaining its crisp texture.
  8. Serve the Cashew Crunch Salad in a wide bowl, enjoying the vibrant colors and contrasting textures—crunchy, chewy, and fresh.