Summer is on the way, and that means you’ll want reliable, flavorful side dishes for cookouts and barbecues. Traditional coleslaw is great, but this Spicy Cashew Crunch Salad brings bold flavor and satisfying texture. With a zesty peanut-cashew dressing and a cabbage base, it holds up well when dressed ahead of time—perfect for picnics, potlucks, and make-ahead meals. Serve it as a side or add grilled chicken, spicy shrimp, or chickpeas for a simple, filling main.
This salad is versatile: it works as a vibrant side at summer gatherings and as a bright, crunchy lunch topped with your choice of protein. The cabbage base—both green and red—stays crisp even after tossing with the dressing, so you can prepare it in advance without losing texture. Chickpeas make a great vegetarian addition if you want extra protein without meat.
Every bite is crunchy: shredded green and red cabbage, julienned carrots, roasted cashews, and fresh green onions and cilantro for brightness. The spicy peanut sauce ties everything together—creamy, tangy, and slightly sweet with a kick of heat. Make an extra batch of the dressing; it’s excellent drizzled over roasted vegetables, used as a dip for wraps, or served with raw veggies.
If you love coleslaw but want something with more heat and texture, this cabbage-based salad is a refreshing alternative. The recipe is simple, quick to assemble, and yields a crowd-pleasing dish you’ll want to make again.
- 1/2 small head green cabbage, shredded
- 1/2 small head red cabbage, shredded
- 4 large carrots, peeled and julienned
- 1 bunch green onions, chopped
- 1/4 cup finely chopped fresh cilantro
- 1/3 cup natural peanut butter
- 1/4 cup rice vinegar
- 5 tbsp soy sauce
- 3 garlic cloves
- 1–2 tbsp chili paste (adjust to taste)
- 1 tsp sugar
- 3/4 cup roasted cashews
- In a large bowl, combine shredded green cabbage, shredded red cabbage, julienned carrots, chopped green onions, and cilantro.
- In a food processor or high-speed blender, blend peanut butter, rice vinegar, soy sauce, garlic, chili paste, and sugar until smooth. Taste and adjust seasoning or heat as desired.
- Pour the dressing over the salad and toss well to coat all ingredients evenly.
- Add roasted cashews and gently stir to combine so the nuts stay crunchy.
- Serve immediately, or refrigerate. The cabbage maintains its texture, so the salad can be made ahead for convenience.
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