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Cashew Crunch Salad

This vibrant salad combines crisp, fresh vegetables with toasted cashews for an irresistible crunch. Tossed in a tangy, honey-lemon dressing, it offers a delightful mix of textures and flavors, making it perfect for a quick, satisfying meal or side dish.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 1/2 cup cashews raw or roasted, for toasting
  • 1 large bell pepper any color, chopped
  • 1 medium cucumber chopped
  • 1 radish radish sliced thinly
  • 2 tablespoons lemon juice freshly squeezed
  • 1 tablespoon honey or maple syrup for vegan
  • 1 tablespoon soy sauce or coconut aminos
  • 2 tablespoons olive oil extra virgin preferred

Equipment

  • Large mixing bowl
  • Skillet
  • Chopping board
  • Whisk or fork

Method
 

  1. Chop the bell pepper, cucumber, and radish into crisp, bite-sized pieces, then add them to a large mixing bowl.
  2. Heat a skillet over medium heat and add the cashews. Toast, stirring often, until they turn golden and fragrant—about 5-7 minutes.
  3. Remove the cashews from the skillet and let them cool slightly. If desired, toss them with a pinch of salt or smoked paprika for extra flavor.
  4. In a small bowl, whisk together lemon juice, honey, soy sauce, and olive oil until well combined. This creates a bright, tangy dressing.
  5. Pour the dressing over the chopped vegetables and gently toss to coat everything evenly, ensuring each bite is flavorful.
  6. Top the salad with the toasted cashews just before serving to maintain their crunch.
  7. Serve immediately to enjoy the crispness and bright flavors, or refrigerate for up to 24 hours, adding fresh cashews before serving for maximum crunch.