CRUNCHY SALAD WITH SPICY CASHEW DRESSING

Crunchy Salad with Spicy Cashew Dressing is a top, uncomplicated, healthy salad. It’s full of flavor, crunch, and color, and you can make it in just 15 minutes.

In summer you’ll want durable cookout and BBQ side dishes. Cole slaw is a good choice, but this spicy cashew crunch salad elevates it. The spicy peanut dressing is finger-licking good. This cabbage-based salad holds up well when dressed ahead. It’s an ideal summer dish. Great for lunch, with or without chicken or chickpeas. To elevate it, consider adding spicy grilled shrimp.

I enjoy salads like this; they make excellent side dishes and can be a complete meal with grilled protein. You can even skip the protein; it’s tasty on its own. Chickpeas add vegetarian protein to this crunchy salad.

This salad has crunch: green and red cabbage, carrots, cashews, green onion, and cilantro for flavor. Spicy peanut sauce is amazing. Make extra, drizzle on veggies, or dip wraps/raw veggies. It’s so versatile and flavorful.

Grandma’s cole slaw is tasty, but if you want a less traditional cabbage summer salad, here’s the recipe. You’ll likely want seconds.

INGREDIENTS FOR CRUNCHY SALAD

• Green cabbage shredded – ½ Small head
• Red cabbage, shredded – ½ Small head
• Carrots, peeled and julienned – 4 (large)
• Green onions, chopped – 1 bunch
• Finely chopped fresh cilantro – ¼ cup
• Natural peanut butter – ⅓ cup
• Rice vinegar – ¼ cup
• Soy sauce – 5 tablespoon
• Garlic cloves – 3
• Chili paste – 1 to 2 tablespoon
• Sugar – 1 teaspoon
• Roasted cashews – ¾ cup

STEP-BY-STEP INSTRUCTIONS

MAKE CASHEW DRESSING

• In a food processor or a powerful blender, blend peanut butter, rice vinegar, soy sauce, garlic, chili paste, and sugar until smooth. Taste and adjust if needed.

• Chop garlic and ginger if your blender can’t handle whole pieces.

• Consider adding 1-2 tablespoons of water while blending.

• Refrigerate until serving.

MAKE SALAD

• In a big bowl, mix green cabbage, red cabbage, carrots, green onion, and cilantro. If serving immediately, add dressing and mix. Otherwise, serve dressing separately to keep the salad crisp.

• Add cashews and stir in.

Enjoy!

TIPS TO MAKE THE BEST CRUNCHY SALAD

• Instead of cashews, you can use cashew butter.

• You can add 1 tablespoon of unseasoned rice vinegar for dressing if desired.

• Use crunchy veggies of your choice, like purple cabbage or bell pepper, for a colorful rainbow salad.

• To make the dressing spicier, consider adding black peppercorns.

• Pour the salad dressing gradually to taste.

• Store leftover dressing in the refrigerator for 4 to 5 days.

RECIPE CARD