Crunchy Asian Salad
Skip the takeout menu (and the delivery fee) tonight! This Crunchy Asian Salad with sesame dressing comes together in minutes. It’s fresh, colorful, loaded with crispy veggies, cashews, crunchy chow mein noodles, and edamame for protein.
If you like my Mandarin Orange Chicken Salad and Asian Purple Cabbage Slaw, this crunchy cashew salad is totally for you!
❤️ Why You’ll Love This Recipe
- One bowl, ready in 15 minutes, no cooking required!
- Loaded with fresh veggies and packed with protein.
- Budget-friendly and way more economical than takeout.
This colorful cashew crunch salad is loaded with crisp veggies, crunchy chow mein noodles, roasted cashews, and topped with a simple sesame dressing – hungry yet?
When it’s too hot to cook (or I just don’t want to), this is the meal I make. It’s the perfect no-cook recipe! I love that I don’t have to touch the stove. And it’s a guaranteed crowd-pleaser every time at picnics, potlucks, and parties.
Ingredients
Head down to the recipe card below for the full ingredient list and step-by-step instructions on how to make this cashew crunch salad!
- Cabbage: Instead of lettuce, this is the base of the salad, and I like to use both green and purple (sometimes called red cabbage). If you’re short on time, grab a pre-shredded coleslaw mix from the grocery store to save time. Otherwise, finely shred the cabbage with a mandolin or thinly slice it with a sharp knife.
- Carrots: Matchstick-cut or pre-shredded carrots work perfectly here. They add natural sweetness, color, and even more crunch. Buy them pre-shredded in a bag to cut prep time down to almost nothing.
- Bell Peppers: Use red, yellow, or orange bell peppers for sweetness and color. Green bell peppers are too bitter for this salad.
- Fresh Herbs: Cilantro gives the salad a bright, slightly citrusy note that works beautifully with the sesame dressing. If cilantro isn’t your thing, flat-leaf parsley is a great substitute. Either way, fresh herbs make a big difference.
- Green Onions: Also called spring onions, these add a mild onion flavor without being sharp or overpowering. Slice them thin and toss them right into the salad. They also look great as a garnish on top. Scallions also taste great in this recipe.
- Edamame: Shelled edamame adds protein. I like to use pre-cooked, frozen edamame (just thaw it, and it’s ready to go), but you can also purchase dry-roasted, crunchy edamame. See the FAQ section below for info on how to roast your own edamame.
- Cashews: Use roasted cashews for the best flavor. Toasted cashews add richness and a buttery crunch, setting this salad apart from others. You can also substitute roasted peanuts, slivered almonds, or sunflower seeds. For info on how to roast your own cashews, see the FAQ section below.
- Crunchy Chow Mein Noodles: This takes the salad’s crunch factor to the next level! You’ll find them in the Asian foods aisle, usually in a can or a clear bag. Do not add them to the salad until right before serving. They go soggy fast once dressed. Crumbled uncooked ramen noodles (without the seasoning packet) or crispy wonton strips are great substitutes.
- Olive Oil: This is the base of the dressing, giving it a smooth, rich body. Use a mild, light olive oil rather than extra virgin, which can have a strong flavor that competes with the sesame. Any neutral oil, such as avocado or grapeseed oil, will work.
- Sesame Oil: Do not skip the sesame oil. It’s the soul of the dressing. Just one tablespoon adds a deep, nutty, toasty flavor you simply can’t get any other way. As the recipe card below notes, omitting the sesame oil will result in a bland salad dressing. That said, don’t overdo it with the sesame oil either, or it will become overpowering.
- White Vinegar: This gives the dressing its tang and brightens all the other flavors. Rice wine vinegar is a great substitute if you have it on hand. Apple cider vinegar works in a pinch, too.
- Soy Sauce: Use regular soy sauce for the most balanced flavor. This adds umami and saltiness to the dressing. If you’re watching sodium, low-sodium soy sauce works just fine. Swap in tamari or coconut aminos for a gluten-free alternative.
- Sugar: To balance the vinegar and soy sauce. Two tablespoons is the right amount for a lightly sweet dressing that doesn’t taste like candy. You can substitute honey or maple syrup for a slightly different flavor profile.
- Toasted Sesame Seeds: Sesame seeds add a little extra nuttiness to the dressing and a beautiful finishing touch. Toast them yourself in a dry pan over medium heat for 2 to 3 minutes until golden. Watch them closely; they burn fast.
- Seasonings: Salt, black pepper, and garlic powder are the supporting players that round out the dressing. Don’t skip the garlic powder. It’s not as sharp as fresh garlic, but it still adds good flavor to the dressing. Adjust salt and pepper to your taste.
Out of something you need? Check out our free ingredient substitutions printable!
Recipe Variations
Make it Your Own: Add your favorite veggies like diced celery, chopped cucumbers, thinly sliced red onions (or pickled red onions), bean sprouts, or sliced radishes. This would be delicious with snow peas or snap peas, too!
Make it Spicy: Add a drizzle of sriracha or a pinch of crushed red pepper flakes to the dressing for a bit of heat. You can also double down on the Asian flavor and add a little bit of ginger for an added kick.
Make it a Cold Noodle Salad: This version is especially great for lunch meal prep. To turn this into a cold noodle salad, cut the cabbage in half and add 1 package of instant ramen noodles, cooked and cooled, discarding the seasoning packets. Toss the ramen noodle salad with the sesame dressing.
Make It a Main Dish: Add grilled teriyaki chicken, shredded rotisserie chicken, shrimp, or seared tofu for a complete meal.
Frequently Asked Questions
How do I roast edamame?
I like to roast edamame with a little bit of olive oil, salt, and pepper in the oven at 400°F for 25 minutes, until they are slightly golden and crispy. For best results, pat the edamame dry before roasting and stir halfway through. They will continue to crisp up a little as they cool.
Place the cashews in a dry skillet over medium heat and stir frequently to ensure they cook evenly. Use a non-stick skillet for best results. You’ll know they’re ready when they become slightly golden brown and are fragrant.
Want to add this recipe to your meal plan? Download our free printable meal plan here. Be sure to check out all our meal plan ideas here.
Serving Suggestions
Serve this crunchy Asian salad alongside Beef Vegetable Potstickers or Baked Pork and Vegetable Egg Rolls for a dinner that beats delivery every time
Grab your Free copy
If you love quick and easy meals, you need this Lazy Dinners mini recipe book… we’re talking meals you can prep in 15 minutes or less!
Not ready to make this Asian crunch salad yet?
If you make this yummy salad, I’d love to hear from you! Drop a comment below and leave a 5-star review so I know how it turned out for you. ⭐⭐⭐⭐⭐
Crunchy Asian Salad
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Ingredients
Salad
- 2½ cups green cabbage finely shredded
- 1½ cup purple cabbage finely shredded
- 2 cups carrots matchstick-cut or shredded
- 1/2 cup red, yellow, or orange bell peppers chopped
- 1 cup fresh cilantro or parsley chopped (optional)
- 1/4 cup green onion sliced
- 1½ cups cooked edamame
- 2 cups roasted cashews
- 1½ cups crunchy chow mein noodles
Dressing
- 1/4 cup olive oil
- 1 tablespoon sesame oil
- 3 tablespoons white vinegar
- 1 tablespoon soy sauce
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 tablespoon toasted sesame seeds
Instructions
Dressing
- Whisk together the dressing ingredients in a small bowl.Note – omitting the sesame oil will result in a bland dressing.1/4 cup olive oil, 1 tablespoon sesame oil, 3 tablespoons white vinegar, 1 tablespoon soy sauce, 2 tablespoons sugar, 1 teaspoon salt, 1 tablespoon toasted sesame seeds, 1/4 teaspoon garlic powder
Salad
- In a large bowl, toss all the salad ingredients together.2½ cups green cabbage, 1½ cup purple cabbage, 2 cups carrots, 1/2 cup red, yellow, or orange bell peppers, 1 cup fresh cilantro or parsley, 1/4 cup green onion, 1½ cups cooked edamame
- Just before serving, top with the toasted cashews and chow mein noodles.2 cups roasted cashews, 1½ cups crunchy chow mein noodles
- Serve with the dressing and enjoy!
Notes
Storage
Undressed salad should be stored in an airtight container in the fridge, and it will last 2-3 days. (These are my favorite airtight containers.)Ang’s Recipe Tips
Add the chow mein noodles and salad dressing right when serving to keep the salad from getting soggy.
Nutrition
More Delicious Takeout-Inspired Recipes
Craving more better-than-takeout dinners? Here are some favorites:
- Instant Pot Orange Chicken
- Chicken and Broccoli Stir Fry
- Honey Garlic Slow Cooker Chicken
- Steak Fried Rice
- Ground Beef Ramen Noodles
