Cashew Salad Recipe - Delicious and Nutritious

Cashew Salad

Cashew Salad Recipe - Delicious and Nutritious
Preparation time: 10 minutes | Cooking time: 0 minutes | Servings: 4


Cashew Salad
Cashew Salad

Cashew Salad is a delicious and refreshing dish that combines the crunch of cashews with the freshness of spinach and lettuce. This salad is perfect for a light lunch or as a side dish for a summer barbecue.


The exact origins of Cashew Salad are unknown, but cashews have been used in cooking for centuries. Cashews are native to Brazil and were brought to India by Portuguese explorers in the 16th century. The combination of cashews with fresh greens and a tangy dressing is a popular choice in many cuisines around the world.


How to prepare

  1. In a bowl, combine sugar, vinegar, mustard, garlic, celery seed, salt, and pepper.
  2. Whisk the ingredients together until well combined.
  3. Toss the greens in the dressing and arrange them on individual serving plates.
  4. Sprinkle the salad with cashews and serve immediately.


  • Add diced avocado or mango for a tropical twist.
  • Substitute the spinach and lettuce with arugula or kale for a different flavor profile.
  • Drizzle the salad with a balsamic glaze for added sweetness.

Cooking Tips & Tricks

Be sure to finely chop the garlic to ensure that it is evenly distributed throughout the dressing.

- Toasting the cashews before adding them to the salad can enhance their flavor and crunch.

- For a creamier dressing, you can add a tablespoon of mayonnaise or Greek yogurt.

Serving Suggestions

Cashew Salad can be served as a side dish with grilled chicken or fish. It can also be enjoyed on its own as a light and refreshing lunch option.

Cooking Techniques

The key to making a delicious Cashew Salad is to toss the greens in the dressing just before serving to prevent them from wilting. Be sure to coat the greens evenly for maximum flavor.

Ingredient Substitutions

If you don't have cashews on hand, you can substitute them with almonds or walnuts. You can also use a different type of vinegar, such as balsamic or red wine vinegar, for a different flavor.

Make Ahead Tips

You can prepare the dressing and chop the cashews ahead of time, but be sure to toss the greens in the dressing just before serving to keep them fresh and crisp.

Presentation Ideas

Serve Cashew Salad in a large salad bowl or on individual plates for a beautiful presentation. Garnish with fresh herbs or edible flowers for an extra touch of elegance.

Pairing Recommendations

Cashew Salad pairs well with grilled meats, seafood, or tofu. It also goes well with a glass of white wine or a fruity cocktail.

Storage and Reheating Instructions

Cashew Salad is best enjoyed fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Be sure to toss the salad again before serving to redistribute the dressing.

Nutrition Information

Calories per serving

Each serving of Cashew Salad contains approximately 200 calories.


Each serving of Cashew Salad contains approximately 15 grams of carbohydrates.


Each serving of Cashew Salad contains approximately 10 grams of fat.


Each serving of Cashew Salad contains approximately 5 grams of protein.

Vitamins and minerals

Cashew Salad is a good source of vitamin A, vitamin C, and iron.


Cashew Salad contains nuts and may not be suitable for those with nut allergies.


Cashew Salad is a nutritious dish that is high in vitamins and minerals. It is a good source of carbohydrates, fats, and proteins, making it a well-rounded meal option.


Cashew Salad is a simple and delicious dish that is perfect for a light lunch or as a side dish for a summer barbecue. With its combination of fresh greens, crunchy cashews, and tangy dressing, this salad is sure to be a hit with your family and friends.

How did I get this recipe?

The first time I saw this recipe, it left a lasting impression on me. I was just a young girl, curious and eager to learn about the art of cooking. My mother’s friend, Mrs. Jenkins, had invited us over for a fancy dinner party and she served this divine Cashew Salad. It was unlike anything I had ever tasted before – the creamy dressing, the crunch of the cashews, and the burst of flavors from the fresh vegetables. I knew then and there that I had to learn how to make this salad.

Mrs. Jenkins graciously shared her recipe with me, and I eagerly scribbled down every detail. As I watched her prepare the salad, I took mental notes of her technique and the way she combined the ingredients. It was a true labor of love, and I could see the joy on her face as she created this masterpiece.

I went home that night, determined to recreate the Cashew Salad on my own. I gathered all the ingredients – cashews, mixed greens, cherry tomatoes, red onion, and a creamy dressing made with yogurt, honey, and Dijon mustard. I carefully chopped the vegetables, toasted the cashews, and mixed everything together in a large bowl. The end result was just as delicious as Mrs. Jenkins’ version, and I was filled with a sense of pride and accomplishment.

Over the years, I continued to make the Cashew Salad for family gatherings, potlucks, and special occasions. It became a signature dish of mine, and everyone always asked for the recipe. I shared it with friends, neighbors, and even strangers who tasted it and wanted to know the secret behind its deliciousness.

As I honed my skills in the kitchen, I started to experiment with different variations of the Cashew Salad. I added grilled chicken or shrimp for a heartier version, or swapped out the vegetables depending on what was in season. I even tried different dressings, like a tangy vinaigrette or a spicy peanut sauce. Each iteration was a success, and I reveled in the opportunity to showcase my creativity and culinary prowess.

One day, while browsing through a vintage cookbook at a flea market, I stumbled upon a recipe for Cashew Salad that was similar to Mrs. Jenkins’ version but had a unique twist. The dressing called for a splash of soy sauce and sesame oil, giving the salad an Asian-inspired flavor profile. Intrigued, I decided to give it a try.

The first time I made the Asian-inspired Cashew Salad, it was a revelation. The combination of soy sauce, sesame oil, and rice vinegar added a depth of flavor that I had never experienced before. The salad was a fusion of textures and tastes – crunchy cashews, crisp vegetables, and a savory dressing that tied everything together. It was a hit with my family, who raved about the new twist on an old favorite.

As I continued to make the Asian-inspired Cashew Salad, it became a staple in my repertoire. I served it at dinner parties, potlucks, and even brought it to work for lunch. People were always impressed by my culinary skills and the unique flavor profile of the salad. I felt a sense of pride knowing that I had created something special and memorable.

Years passed, and I continued to perfect my recipe for Cashew Salad. I learned new techniques, discovered new ingredients, and shared my passion for cooking with anyone who would listen. The salad became more than just a dish – it was a symbol of my love for food, my dedication to my craft, and my desire to bring joy to others through my cooking.

Now, as I sit here reflecting on my journey with the Cashew Salad, I am filled with gratitude for all the people who have inspired me along the way. From Mrs. Jenkins to the vintage cookbook I found at the flea market, each encounter has shaped me into the cook I am today. I am proud of the delicious creations I have brought to life in my kitchen, and I look forward to many more years of culinary adventures to come. The Cashew Salad will always hold a special place in my heart, reminding me of the joy and fulfillment that cooking brings to my life.


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