Asian Crunch Salad with Cashews: Fresh & Crispy Delight

If you’re craving a salad that’s bursting with vibrant colors, mouthwatering crunch, and bold flavors, you’ve got to try this Asian Crunch Salad with Cashews Recipe. I absolutely love how fresh veggies and toasted cashews come together in this salad, making it a perfect dish that feels both light and satisfying. Whether you’re serving it as a side or a stand-alone meal, I promise you’ll be hooked once you take that first bite. Stick around—I’m sharing all my tips to make sure your salad turns out amazing every time!

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Why You’ll Love This Recipe

Crunch That Sings: The combination of kale slaw, cabbage, and fresh veggies makes every bite delightfully crisp.
Sweet and Tangy Dressing: The perfectly balanced Asian-inspired dressing amps up the flavors just right without overpowering.
Cashews for the Win: Toasted cashews add that wonderful nutty texture and richness that keeps you coming back.
Simple & Ready in 30 Minutes: You don’t have to be an expert to whip this up—it’s easy and quick, ideal for busy days or entertaining.

A white bowl filled with a colorful salad showing three main layers: the bottom layer is shredded green and purple cabbage mixed with thin carrot strips; the middle layer has sliced cucumbers and vibrant yellow bell peppers scattered throughout; the top layer is sprinkled with whole cashews being added by a woman's hand with pink nail polish above the salad; the texture of vegetables looks fresh and crunchy, all placed on a white marbled surface with a blurred blue background. photo taken with an iphone --ar 2:3 --v 7 - Asian Crunch Salad with Cashews, Asian Crunch Salad, healthy Asian salad, crunchy vegetable salad, easy Cashew Salad

Ingredients You’ll Need

Every ingredient plays a role in creating that perfect tangy and crunchy harmony. I recommend using fresh, high-quality produce—Trader Joe’s kale slaw mix is my go-to since it saves time and adds great texture. When picking cashews, choose raw or lightly toasted to control the flavor.

Flat lay of a small heap of tender kale slaw mix with finely chopped kale, sliced Brussels sprouts, and purple cabbage, a pile of shredded green cabbage, diced cucumber cubes, a small mound of shredded bright orange carrots, thinly sliced red, orange, and yellow bell pepper strips, a small pile of thinly sliced green scallions, a small heap of coarsely chopped raw cashews, a small white bowl of dark soy sauce, a small white bowl of finely grated fresh ginger, a small white bowl of clear rice wine vinegar, a small white bowl of pale fresh lime juice, a small white bowl of light brown sugar crystals, a small white bowl with a pinch of crushed red pepper flakes, a small white bowl filled with golden avocado oil, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Asian Crunch Salad with Cashews, Asian Crunch Salad, healthy Asian salad, crunchy vegetable salad, easy Cashew Salad

Kale slaw: I prefer pre-packaged kale slaw because it blends kale, Brussels sprouts, and purple cabbage, but you can make your own mix.
Green cabbage: Adds extra crunch and a fresh, mild flavor layer.
Cucumber: Dice it small for a refreshing burst of juiciness.
Carrots: Shredded—adds sweetness and a pop of color.
Bell peppers: Thinly sliced red, orange, or yellow for vibrant flair and crunch.
Scallions (optional): They add a subtle oniony sharpness that brightens the whole salad.
Cashews: Coarsely chopped for texture and nuttiness, a must-have in this salad.
Soy sauce: Use a good quality brand for a rich umami foundation in the dressing.
Fresh ginger: Grated to give the dressing a fresh, zesty kick.
Rice wine vinegar: Brings acidity and brightens the flavor.
Fresh lime juice: Adds that lovely citrus tang that elevates the dressing.
Light brown sugar: Balances the acidity with a subtle sweetness.
Red pepper flakes: Just a pinch for a gentle heat, but you can adjust.
Avocado oil: Its mild flavor and healthy fats help emulsify the dressing beautifully.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Asian Crunch Salad with Cashews Recipe is. You can easily tweak it to fit your mood, the season, or specific dietary preferences—plus, mixing it up keeps things exciting in the kitchen.

Add protein: Toss in grilled chicken, tofu, or shrimp for a heartier meal; my family goes crazy when I add seared salmon on top.
Spice it up: Include sliced fresh chili or increase red pepper flakes if you crave extra heat. I discovered this trick at a neighborhood potluck, and it’s a hit.
Swap nuts: Try peanuts or almonds if cashews aren’t your favorite or if you want a different crunch texture.
Greens mix: If kale slaw isn’t available, I like mixing shredded cabbage with finely chopped kale and shredded Brussels sprouts for good color and texture.

How to Make Asian Crunch Salad with Cashews Recipe

Step 1: Prep Your Veggies Like a Pro

Start by sorting through your kale slaw to remove any chunky, woody stems—these can be a little tough and don’t add much to the texture. Then toss together your kale slaw, shredded green cabbage, diced cucumber, shredded carrots, thinly sliced bell peppers, and scallions if you’re using them. Having everything cut to similar sizes not only makes the salad look inviting but ensures every bite has a nice balance of flavors and crunch.

Step 2: Whisk Up That Bright Asian Dressing

Mix soy sauce, freshly grated ginger, rice wine vinegar, lime juice, brown sugar, and red pepper flakes in a bowl or jar. I usually shake everything in a small jar because it emulsifies easily and it’s less messy. Once the sugar has fully dissolved, slowly whisk in the avocado oil until the dressing looks silky and slightly thickened. This dressing really ties the salad together, so don’t skimp on the fresh ginger—it makes all the difference.

Step 3: Toss and Add the Cashews

When you’re ready to serve, give your dressing a quick shake again. Pour about three-quarters of it over your veggie mix and toss to coat everything evenly. Then fold in three-quarters of your chopped cashews—this layering keeps the nuts crunchy rather than soggy. If you want a little extra flavor, drizzle more dressing over and sprinkle the remaining cashews right before serving for that final festive crunch.

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Pro Tips for Making Asian Crunch Salad with Cashews Recipe

Choose tender leaves: Removing tough kale stems makes the salad more enjoyable and helps the flavors meld better.
Keep cashews crunchy: Add most cashews right before serving to prevent them from getting soggy in the dressing.
Fresh ginger is key: I learned that using fresh ginger rather than powder really brightens up the dressing and lifts the entire salad.
Balance your dressing: Taste as you go—adjust the sugar or lime juice for your preferred sweet-tart balance to avoid an overpowering flavor.

How to Serve Asian Crunch Salad with Cashews Recipe

A large white bowl filled with a colorful salad showing many thin layers: shredded light green cabbage, dark green kale leaves, thin orange carrot strips, small cucumber slices, and thin strips of red and yellow bell peppers. On top, many cashew nuts add a light brown crunchy texture scattered unevenly. The salad looks fresh and mixed, sitting on a white marbled surface with three forks placed to the side near a striped cloth. photo taken with an iphone --ar 2:3 --v 7 - Asian Crunch Salad with Cashews, Asian Crunch Salad, healthy Asian salad, crunchy vegetable salad, easy Cashew Salad

Garnishes

I usually finish this salad with a handful of whole or coarsely chopped cashews on top for extra crunch and a few thinly sliced scallions for color and sharpness. Sometimes I also add a sprinkle of toasted sesame seeds or a few sprigs of fresh cilantro to jazz it up, especially when serving it at dinner parties.

Side Dishes

This salad pairs beautifully with grilled meats like chicken or salmon, steamed jasmine rice, or even Asian-inspired noodle bowls. When I’m in a hurry, I love serving it alongside crispy spring rolls or potstickers to keep things light yet satisfying.

Creative Ways to Present

For a fun twist during potlucks, try serving this salad inside crisp lettuce cups for handheld bites, or layer it in clear glass jars to showcase the vibrant colors between layers—it’s a great way to impress guests visually and make serving effortless.

Make Ahead and Storage

Storing Leftovers

I store any leftover salad without the dressing and cashews in an airtight container in the fridge for up to two days—this keeps the veggies fresh and crisp. Then I add dressing and nuts freshly before serving again; otherwise, the salad loses that amazing crunch.

Freezing

This salad really shines fresh, so I don’t recommend freezing it—the texture of the greens and crisp veggies won’t hold up well after thawing. Trust me, it’s worth making fresh to keep that satisfying crunch and vibrant flavor.

Reheating

No reheating needed here! This salad is best enjoyed cold or at room temperature. If you want to serve it alongside hot dishes, just bring it out straight from the fridge or let it sit at room temp for 10-15 minutes to take the chill off.

FAQs

Can I make this Asian Crunch Salad with Cashews Recipe vegan?

Absolutely! The salad and dressing as written are naturally vegan if you use a vegan-friendly soy sauce (some contain wheat, but most are plant-based). Just be sure to double-check any packaged ingredients like the kale slaw to avoid any added dairy or non-vegan components.
How do I keep the cashews from getting soggy?

The trick is to hold back about a quarter of the cashews and add them only when you’re ready to serve. Cashews tossed too early in the dressing will absorb moisture and lose their crunch quickly.
Can I substitute the avocado oil in the dressing?

Yes! While avocado oil has a neutral taste and healthy fats, you can swap it with light olive oil, grapeseed oil, or even a mild nut oil. Just avoid strongly flavored oils like extra virgin olive oil, which can overpower the delicate dressing balance.
Is this salad gluten-free?

It can be, as long as you use gluten-free soy sauce or tamari. Double-check your other ingredients as well, but the salad itself is naturally gluten-free with that simple swap.

Final Thoughts

This Asian Crunch Salad with Cashews Recipe quickly became one of my favorite go-to dishes because it’s fresh, crunchy, and full of vibrant flavors. I love how it brightens up a meal or stands on its own when I want something light but still satisfying. If you’re looking for a recipe that’s simple to throw together yet impressively delicious, trust me—you’ll want to keep this one in your regular rotation. Give it a try and let me know how it turns out for you. I have a feeling it’ll be a hit in your kitchen just like it is in mine!