I guess if I’m posting a savoury recipe here, and a salad at that, you know it’s really good. I forget about this salad throughout the year and then remember it in the summer when it’s too hot and I don’t want to cook, but I still want to eat something quick and tasty. Bonus points for using a bag of slaw mix, and then that way you just need to shake up the dressing and grate a couple of carrots.

Oh hot tip (to myself) – if the crunchy chow mein noodles you buy are stale, roast them in the oven at 350 for 15 minutes and they’ll be good as new.

You can also add some shredded rotisserie chicken to this, or some quick sautéed shrimp, but it’s just as good without either of those additions.

Cashew Crunch Salad

Source: Pinch of Yum

Yield: this is enough for two salads, but is easily doubled

Ingredients

Dressing

  • 2 tbsp neutral oil (I’ve been using avocado oil this summer and loving it)
  • 1 1/2 tbsp white vinegar
  • 1 tbsp sesame oil
  • 1 tbsp sugar
  • 1/4 tsp kosher salt
  • 1 garlic clove, grated with a microplane
  • 2 tbsp mayo or plain greek yogurt (optional, but I like it)

Salad

  • 1 bag kale & cabbage slaw (I get the bag that comes with poppyseed dressing and save that for something else)
  • 2 large carrots, grated, or ribboned with a vegetable peeler
  • 1 cup edamame, cooked (I cook mine in the microwave in a bowl with a few splashes of water)
  • 1/2 cup cashews (roasted & unsalted)
  • 1/2 cup crunchy chow mein noodles or wonton strips
  • optional green things: sliced green onion, chopped cilantro, sliced avocado

Directions

  1. For the dressing, add all the ingredients to a mason jar, screw on a lid, and shake until everything is smooth and combined.
  2. For the salad, toss everything together with the dressing in a bowl.