Lu-Ann Simon December 6, 2025

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Asian Crunch Salad

Name: Asian Crunch Salad
Prep time: 20 min
Total time: 20 min
Cuisine: Asian
Ingredients: Fresh mixed greens (e.g., spinach, romaine); Red cabbage, shredded; Carrots, shredded; Bell peppers, sliced; Cucumber, diced; Green onions, chopped; Fresh cilantro, chopped; Roasted cashews; Lime juice; Sesame oil; Fresh ginger, grated; Soy sauce; Honey or agave syrup; Salt and pepper to taste

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There is something instantly comforting about a bowl that crackles and sings, a salad that looks like a garden party on a plate. Asian Crunch Salad brings that feeling, the crisp bite of cabbage and carrots, the bright pop of lime, and the warm, nutty perfume of toasted sesame oil. It is the kind of salad you bring to a sunny lunch, a weeknight supper, or a backyard gathering, where every forkful combines sweet, salty, tangy, and crunchy into one refreshing mouthful. If you like make ahead meals that still deliver texture, pair it with richer sides like a creamy pasta salad for balance, such as creamy pasta salad.

Why This Asian Crunch Salad Works

This Asian Crunch Salad finds magic in contrast, with soft leafy greens hugging hearty slaw components and a dressing that brightens without drowning flavors. The sesame oil and ginger give the dressing an aromatic backbone, lime juice adds a lively acidity, and roasted cashews bring a toasty finish that keeps you reaching for more.

Reasons to love Asian Crunch Salad

It is fast to pull together, but feels composed and special.
Textures are layered, from tender greens to crisp cabbage and cashews.
The dressing is simple, adaptable, and keeps the salad vibrant.
It scales easily for a single plate or a picnic-sized bowl.

What You’ll Need

The salad is built on crunchy vegetables and a bold, citrusy dressing. You can swap honey for agave to keep it vegan friendly, and use extra lime or soy sauce to adjust tang and saltiness. Here are the essentials to gather.

Fresh mixed greens, for example spinach and romaine
Red cabbage, shredded
Carrots, shredded
Bell peppers, sliced
Cucumber, diced
Green onions, chopped
Fresh cilantro, chopped
Roasted cashews
Lime juice
Sesame oil
Fresh ginger, grated
Soy sauce
Honey or agave syrup
Salt and pepper to taste

Notes, optional: use light soy or tamari for gluten free, and choose a mix of pepper colors to make the salad visually lively.

Bringing It Together

In a large bowl, combine the mixed greens, red cabbage, carrots, bell peppers, cucumber, green onions, and cilantro, tossing gently so colors and textures sit evenly. The bowl should look bright and layered, the cabbage and carrots adding a sturdy base beneath tender greens.
In a separate bowl, whisk together lime juice, sesame oil, grated ginger, soy sauce, honey, and salt and pepper to taste to create the dressing, tasting as you go to find the right balance of sweet and tangy. You will smell the ginger and sesame right away, a fragrant promise of the salad to come.
Pour the dressing over the salad and toss to combine, using tongs to lift and fold the leaves so each strand and slice gets a sheen of dressing without becoming soggy. Aim for even coating, the dressing clinging to vegetables with a light gloss.
Top the salad with roasted cashews, scattering them so each serving has a satisfying crunch, and add an extra squeeze of lime if you like a brighter finish. The cashews lend a warm, nutty counterpoint to the cool vegetables.
Serve immediately or refrigerate for meal prep, keeping the salad crisp and the dressing fresh, or store components separately and dress just before serving for the best texture.

Prep ~20 minutes, Cook ~0 minutes, Total ~20 minutes, Servings ~4 to 6, Kcal ~220 per serving, estimate depending on portion sizes and amount of dressing

If you love the contrast of a crunchy salad and a creamy side, this method makes the salad a versatile partner in a larger meal.

Prepare in Advance

Prepping ahead makes this salad a weeknight hero, here is how to split the work. Wash and spin the mixed greens well, then store them in a salad spinner or a sealed container lined with paper towels to absorb moisture. Shred the cabbage and carrots separately, and slice the bell peppers and cucumbers, storing each in its own airtight container for up to four days. Make the dressing and keep it refrigerated in a jar with a tight lid, shaking it before use to recombine the oil and lime. Keep the roasted cashews in a separate small container to preserve their crunch, and chop green onions and cilantro in a resealable bag so they stay fragrant and ready. When you are ready to eat, assemble the components and dress the salad at the last minute, or toss everything together for a quick family meal.

How to Store Leftovers

Leftover salad keeps best if you store components separately rather than a fully dressed bowl. Keep the greens and cabbage in one container, dressing in another, and cashews in a third. In the refrigerator, prepared but not dressed vegetables will stay crisp for three to four days. Avoid freezing the assembled salad, as ice crystals will break cell walls and create a limp texture when thawed, but you can freeze the dressing for up to a month in a small jar, thawing it overnight in the fridge. If you do end up with a dressed salad that has softened, a quick stir with fresh sliced cucumber and a handful of crunchy nuts can revive textural interest, and a fresh squeeze of lime will brighten the flavors.

Freshness cue, sniff the greens and cilantro, if they smell bright and green they are fine, if there is any sour or off odor discard them.

Perfect Pairings

Here are ideas that complement the crunchy, citrusy profile of this salad. Each pairing adds a new textural or flavor contrast.

Grilled or pan-seared chicken breasts, sliced thin for a lean protein boost
Sticky rice or jasmine rice, for a neutral, comforting base
Soft steamed dumplings, for a warm and savory counterpoint
Cold noodle salads or a chilled noodle bowl, to echo the Asian flavor profile
A warm sheet pan of roasted vegetables, for an easy family meal balance
A chilled creamy side like a light pasta salad, which pairs nicely with crisp textures, for example try a creamy pasta salad like creamy pasta salad

Make It Your Own

This salad is a great canvas, try these changes to match your mood or pantry.

Add protein, such as grilled shrimp, sliced chicken breast, or thinly sliced seared steak to make it a hearty main course. Ground meats are not typical here, so keep proteins in whole slices or chunks for best texture.
Swap nuts, using toasted almonds or sesame seeds instead of cashews, these change the crunch and add different nutty notes.
Make it vegan, replace honey with agave and use tamari instead of soy sauce if you want gluten free options.
Crisp turkey bacon topping, swap in turkey bacon for a lighter, leaner touch, chop and crisp it then sprinkle over the salad for a smoky counterpoint.
Add fruit, like mandarin segments or thinly sliced mango, for a sweet, juicy lift that pairs beautifully with lime and ginger.
Spice it up, add thin slices of fresh jalapeno or a pinch of crushed red pepper flakes to the dressing to introduce heat.
Noodle variation, toss the vegetables with cooked, chilled soba or rice noodles and reduce the greens for a satiating noodle salad that still highlights crunch and brightness.

Cook’s Notes and Secrets

Toast cashews gently in a dry skillet over medium heat until fragrant and golden, about 3 to 5 minutes, watching carefully so they do not burn.
Grate ginger finely, then press a little between fingers to release oils, this sharpens the flavor in the dressing.
Add dressing slowly, start with half and taste, you can always add more, aim to coat but not soak.
Keep cold ingredients chilled until serving time to ensure crisp texture, especially if serving outdoors.
Use a citrus squeezer for lime juice, the fresh acidity makes a bigger difference than bottled juice.
If adding turkey bacon, cook until crisp, drain on paper towels, and crumble just before serving so the pieces stay crunchy.

Asian Crunch Salad FAQs

What is the best way to keep the salad crunchy for potlucks?
Pack the dressing separately and keep the cashews and any crisp cooked toppings, such as turkey bacon, in their own containers. Toss things together no more than 30 minutes before serving to preserve the best texture.

Can I make the dressing ahead, and how long will it last?
Yes, the dressing stores very well in the refrigerator for up to one week in a sealed jar. Shake or whisk well before using to recombine any separated ingredients.

Is there a vegan version of this salad?
Definitely, use agave syrup instead of honey, swap tamari for soy sauce if you need gluten free, and skip any animal proteins. The mix of cabbage, carrots, and lime keeps the salad bright and satisfying.

How can I add protein for a main dish salad?
Add grilled chicken, poached shrimp, or seared tofu for plant based protein. Keep proteins sliced or cubed rather than ground to maintain contrast with the crunchy vegetable components.

Can I use other nuts or seeds besides cashews?
Yes, toasted almonds, sunflower seeds, or sesame seeds work beautifully, and they offer different textures and nutty flavors. If allergies are a concern, omit nuts and add extra crunchy vegetables for texture.

What should I do if the salad gets soggy after dressing?
If the salad sits and becomes soggy, stir in fresh cucumber, sliced radish, or additional raw bell pepper for a quick texture boost, and serve immediately after adding the fresh components.

Final Thoughts

This Asian Crunch Salad is a bright, textural dish that feels both light and substantial. It is forgiving for weeknight cooking, elegant enough for gatherings, and endlessly adaptable so you can make it yours. The balance of lime, ginger, and sesame oil brings a warm aromatic character, while the cashews and crisp vegetables keep each bite lively. Give it a whirl this week, assemble parts ahead, and enjoy how a simple salad can become the star of a meal.