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Cashew Crunch Salad

This vibrant salad features a mix of crisp vegetables tossed in a tangy dressing, topped with toasted cashews for a satisfying crunch. The toasting process enhances the nuts' buttery flavor, creating a delightful contrast in texture and taste. The final dish boasts bright, fresh flavors with a crunchy, golden topping that makes every bite interesting.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1/2 cup cashew nuts raw or roasted, unsalted
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice freshly squeezed
  • 1 teaspoon honey
  • 1 pinch salt
  • 1 cup cucumber diced
  • 1 cup bell peppers mixed colors, diced
  • 1 cup carrots shredded
  • 1/4 cup fresh herbs cilantro or parsley, chopped
  • 2 tablespoons olive oil for dressing

Equipment

  • Skillet
  • Whisk
  • Large bowl
  • Knife
  • Chopping board

Method
 

  1. Place the cashew nuts in a dry skillet over medium heat. Toast for 3-5 minutes, shaking often, until they turn golden brown and release a fragrant aroma. Remove from heat and set aside.
  2. In a small bowl, whisk together lemon juice, honey, a pinch of salt, and olive oil to create a tangy dressing. Set aside.
  3. Chop the cucumber, dice the bell peppers, and shred the carrots. Place all the vegetables into a large bowl.
  4. Add the toasted cashews to the bowl of vegetables, distributing evenly.
  5. Pour the dressing over the vegetable and cashew mixture. Gently toss everything together until well coated and the vegetables are vibrant and crisp.
  6. Sprinkle the chopped fresh herbs over the top of the salad for a burst of herbal freshness.
  7. Serve immediately for maximum crunch and freshness, or refrigerate for up to 2 hours to allow flavors to meld. Enjoy this bright, crunchy salad!