Intro
This salad isn’t your usual leafy green affair. It’s about texture — that satisfying crunch from toasted cashews paired with a zingy, tangy dressing that cuts through the richness. I first discovered it on a sweltering summer day, craving something light but with a bite. Since then, it’s become my go-to for picnics, potlucks, or just a quick, satisfying lunch at home.
Why It Matters
Why this salad sticks with me
Points
- It’s a reminder that simple ingredients—like crunchy nuts—can elevate everyday dishes.
- There’s a nostalgic joy in the crunch that takes me back to childhood snacks.
- It’s perfect for busy days when I want something fresh without a lot of fuss.
- The bright, citrusy notes bring a burst of sunshine on dull days.
- I feel a quiet pride in making something so straightforward yet memorable.
Behind The Recipe
Behind the Recipe
Story
I was experimenting with different salads for a summer gathering, trying to find that perfect crunch.
A handful of cashews left over from a stir-fry sparked the idea to toast them for added flavor.
The moment I tasted the crispy, nutty topping with the tangy dressing, I knew I had something special.
Now, I always keep roasted cashews handy for improvising quick salads like this.
Recipe Trivia
Recipe Origin or Trivia
Title
Recipe Origin or Trivia
Facts
Cashews have been a staple in Indian cuisine for centuries, often roasted and salted for snacks.
This salad draws inspiration from Southeast Asian flavors, especially in the dressing’s lime and fish sauce notes.
Toasted nuts add aroma and depth, a trick chefs have used for ages to elevate simple dishes.
Crunchy salads with nuts became popular in California health food circles in the 1970s.
Ingredient Breakdown
Ingredient Breakdown
Title
Ingredient Breakdown
Ingredients
- Cashews: I love the way they toast up to a golden, oozing richness. Skip the toasting if you’re in a rush, but don’t skip the crunch.
- Lime Juice: Brightens everything with a zing that wakes up the palate. Use fresh for the best shimmer and punch.
- Red Onion: Adds a mild heat and sharpness. Soak sliced onion briefly in cold water if you want less bite.
- Cilantro: Its herbal aroma ties the whole thing together. If you hate cilantro, parsley works well as a milder alternative.
- Fish Sauce: Provides umami depth. If you’re vegetarian, soy sauce or tamari give a similar savory kick.
- Honey: Balances the acidity with a touch of sweetness. Use maple syrup for a vegan twist.
- Olive Oil: Keeps the dressing smooth and luscious. A fruity extra virgin gives a more pronounced flavor.
Preparation Guide
Equipment & Tools
- Dry skillet: for toasting cashews evenly.
- Mixing bowls: to combine ingredients comfortably.
- Juicer or hand press: for fresh lime juice.
- Whisk: to emulsify the dressing.
- Sharp knife and chopping board: for prep work.
Steps
- Heat dry skillet over medium, about 180°C (350°F). Toast cashews, stirring often, until golden and fragrant, 5-7 minutes.
- Remove cashews, set aside. In the same skillet, toast sliced red onion lightly for 1-2 minutes, just to soften and deepen flavor.
- In a bowl, whisk together lime juice, fish sauce, honey, and olive oil until well combined. Adjust to taste—more lime for brightness, more honey for sweetness.
- Chop cilantro, add to the dressing. Toss in cooled cashews, red onion, and any other salad ingredients.
- Taste and adjust seasoning—more lime or salt if needed. If dressing is too thick, thin with a splash of water.
Ingredient Substitutions
- Dairy-Free: Omit if dairy-sensitive; use a splash of rice vinegar for tang instead of fish sauce.
- Nut-Free: Replace cashews with toasted pumpkin seeds for crunch, though flavor differs.
- Vegan: Use agave syrup instead of honey, and soy sauce in place of fish sauce.
- Low-Sodium: Choose low-sodium soy or tamari, and limit added salt.
- Herb Variations: Mint or basil can replace cilantro for a different fresh note.
Ingredient Spotlight
Ingredient Spotlight
Title
Ingredient Spotlight
Cashews
They toast quickly, releasing a fragrant aroma that signals perfect crunch.
During toasting, they develop a rich, almost buttery flavor that’s irresistible.
Lime
The juice should be bright and tart, with a slight oily shimmer when freshly squeezed.
It’s the key to balancing the richness of nuts and dressing oils.
Mistakes And Fixes
Mistakes and Fixes
Tips
- FORGOT to toast the cashews? Briefly bake at 180°C (350°F) for 8 minutes, stirring halfway.
- DUMPED too much dressing? Add more salad ingredients to absorb excess liquid.
- OVER-TORCHED nuts? Scrape off burnt bits and toast a fresh batch quickly.
- Dressing too sour? Stir in a little more honey or olive oil to mellow.
Cooking Tips Tricks
Cooking Tips & Tricks
Tips
- Toast nuts in a dry skillet over medium heat, stirring often, for even color and aroma.
- Use freshly squeezed lime juice for maximum brightness; avoid bottled if possible.
- Chill the salad briefly after mixing to let flavors meld and improve texture.
- Soak red onion slices in cold water for 10 minutes to reduce sharpness.
- Balance dressing acidity and sweetness by tasting before pouring over the salad.
Make Ahead Storage
Tips
- Prepare and toast nuts ahead; store in an airtight container for up to a week.
- Make the dressing a day in advance—refrigerate and shake well before use.
- Assemble salad ingredients separately and combine just before serving for best crunch.
- Refrigerate leftovers for up to 2 days, but nuts may lose some crunch over time.
- Bring to room temperature before serving for optimal flavor and texture.
Quick Fixes
Tips
- When dressing separates, whisk vigorously or add a splash of warm water.
- If nuts lose crunch, re-toast briefly in a hot skillet for a fresh snap.
- Splash vinegar or lemon juice if salad tastes flat after sitting.
- Patch over soggy salad with fresh herbs or extra toasted nuts for texture.
- If dressing is too oily, blot excess with a paper towel gently pressed on the surface.
Faqs
- How long can I store this salad? Up to 2 days refrigerated, but best fresh.
- Can I make this vegan? Yes, swap honey for agave and fish sauce for soy or tamari.
- What’s the best way to toast nuts? Use dry skillet over medium, stirring often until golden.
- Can I use other nuts? Absolutely, almonds or pecans work well but change flavor profile.
- How do I keep the salad crunchy? Serve immediately or add toasted nuts just before serving.
- Is fish sauce necessary? No, soy sauce gives a similar umami without fish.
- What if I don’t have lime? Lemon juice works in a pinch, but lime adds a sharper brightness.
- Can I add protein? Grilled chicken or shrimp complement the crunch nicely.
- How do I make it spicier? Add sliced chili or a dash of chili oil to the dressing.
- What if the dressing is too tangy? Stir in a touch more honey or olive oil for balance.
Tangy Cashew Salad
This vibrant salad combines crunchy toasted cashews with a zesty lime and fish sauce dressing, creating a refreshing dish with contrasting textures. The toasted nuts add a rich, golden crunch, while the tangy dressing coats fresh vegetables for a bright, satisfying flavor. It’s a simple yet memorable salad perfect for summer days or quick lunches.
Ingredients
Equipment
Method
- Begin by heating a dry skillet over medium heat. Add the cashews and toast, stirring frequently, until they turn golden and emit a fragrant aroma, about 5-7 minutes. Remove from heat and set aside to cool.
- While the cashews cool, thinly slice the red onion and soak the slices in cold water for about 10 minutes to mellow their sharpness. Drain and pat dry once done.
- In a small bowl, whisk together the freshly squeezed lime juice, fish sauce, honey, and olive oil until the dressing is emulsified and slightly thickened. Taste and adjust the acidity or sweetness if needed.
- Chop the fresh cilantro and add it to the dressing, stirring to combine. If you like heat, add sliced red chili for extra spice.
- Combine the cooled toasted cashews, drained red onion slices, and chopped cilantro with the dressing in a large mixing bowl. Toss gently to coat all ingredients evenly.
- Give the salad a final taste and adjust seasoning if necessary—adding more lime juice for brightness or a pinch of salt if desired. Serve immediately for the best crunch and freshness.
Notes
For extra flavor, sprinkle sliced chili on top just before serving. Keep toasted cashews stored in an airtight container for up to a week to maintain their crunch.
