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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.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Southeast Asian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup cashews unsalted
  • 1 each red onion thinly sliced
  • 1 cup cilantro chopped
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice freshly squeezed
  • 1 teaspoon honey
  • 2 tablespoons olive oil extra virgin preferred
  • 1 small red chili optional, sliced

Equipment

  • Dry skillet
  • Mixing bowls
  • Juicer or hand press
  • Whisk
  • Sharp knife
  • Chopping board

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Chop the fresh cilantro and add it to the dressing, stirring to combine. If you like heat, add sliced red chili for extra spice.
  5. 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.
  6. 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.