CASHEW CRUNCH CHOPPED SALAD


I’m on a salad ROLL right now, and you know why? I’m currently obsessed with finding new ways to get an extra crunch, sauce, or flavor profile in my salads. And here’s the deal, guys: it’s so easy! This recipe includes a nutty flavor, a slight kick, and lots of crunch. If you liked my carrot noodle pad thai, you’re going to love this one because the sauces are very similar in flavor. Check it out!

Here’s what you’ll need:

  • 1 cup cashews
  • 1 clove garlic, minced
  • 1 cup shredded carrots
  • 1 cup shredded red cabbage
  • 1/2 cup shelled edamame
  • 1 cup chicken, cut into small pieces 
  • 1/4 cup fresh cilantro, chopped
  • 1/4 peanut butter, melted
  • 1 tbsp olive oil
  • 1 tbsp sesame oil
  • 1/4 cup coconut aminos (or soy sauce)
  • 1 tbsp honey 
  • 1 tbsp balsamic vinegar 
  • Salt, pepper + red pepper flakes to season

Begin by toasting the cashews with minced garlic on a pan at medium heat. Allow the cashews to toast and absorb the garlic flavor. Pour into a food processor or blender and pulse a few times to get smaller pieces.

Prepare your salad. Combine shredded carrots, cabbage, edamame, chicken and cilantro in a bowl. Add in toasted cashew pieces.

In a small bowl, combine all dressing ingredients: peanut butter, oils, coconut aminos, honey, vinegar and spices. You may want to adjust the amounts if you prefer a thinner or thicker consistency. Do so by adding some hot water or more peanut butter.

Drizzle the dressing over the salad and mix completely. Serve in bowls immediately or within 5 days after refrigeration. Top with additional cashew pieces and cilantro if you have some left over!


CASHEW CRUNCH CHOPPED SALAD

Ingredients:

For The Salad:

  • 1 cup cashews
  • 1 clove garlic, minced
  • 1 cup shredded carrots
  • 1 cup shredded red cabbage
  • 1/2 cup shelled edamame
  • 1 cup chicken, cut into small pieces 
  • 1/4 cup fresh cilantro, chopped 

For The Dressing: 

  • 1/4 peanut butter, melted
  • 1 tbsp olive oil
  • 1 tbsp sesame oil
  • 1/4 cup coconut aminos (or soy sauce)
  • 1 tbsp honey 
  • 1 tbsp balsamic vinegar 
  • Salt, pepper + red pepper flakes to season

Instructions: 

  1. Begin by toasting the cashews with minced garlic on a pan at medium heat. Allow the cashews to toast and absorb the garlic flavor. Pour into a food processor or blender and pulse a few times to get smaller pieces. 
  2. Prepare your salad. Combine shredded carrots, cabbage, edamame, chicken and cilantro in a bowl. Add in toasted cashew pieces. 
  3. In a small bowl, combine all dressing ingredients: peanut butter, oils, coconut aminos, honey, vinegar and spices. You may want to adjust the amounts if you prefer a thinner or thicker consistency. Do so by adding some hot water or more peanut butter. 
  4. Drizzle the dressing over the salad and mix completely. Serve in bowls immediately or within 5 days after refrigeration. Top with additional cashew pieces and cilantro if you have some left over!