Most Asian-inspired salads drown in a slick of vinaigrette that runs straight to the bottom. This one doesn’t, the dressing clings to every shred of cabbage, thanks to peanut butter pulling the oil and vinegar into a stable emulsion.
You’ll see it coat the vegetables evenly, no puddles left behind. That creamy grip lets the crunch of cashews and the snap of two cabbages stand out, not get smothered.
The recipe looks like a pile of chopping, but the real work is in the dressing balance: enough peanut butter to bind, not enough to dominate. Get that ratio right, and this asian cashew salad becomes a reliable staple, not a one-off experiment.
I once made this the night before a potluck, mixing everything together including the dressing, and by the next day the cabbage was swimming in a watery pool and the cashews were soft and sad.
Peanut butter dressing
Unlike a vinaigrette that slides off, this dressing sticks. Peanut butter is the reason: it emulsifies the oil and vinegar into a stable, creamy coating. While shaking, you’ll see it thicken into a uniform blend that won’t separate again.
That cling means every shred of cabbage gets dressed, not just the ones at the bottom. No puddle of oil left in the bowl.
The creaminess also plays against the crunch of cashews and the crisp bite of raw vegetables, so the texture stays varied from first forkful to last.
Two cabbages, one purpose
Purple cabbage shreds more tender and tastes slightly sweeter than green. Green cabbage is firmer and holds more water. Together they balance: the purple gives a soft chew, the green keeps a snap.
The mix also resists sogginess because the water-dense green doesn’t weep as quickly, while the purple adds color without needing extra work. You see a bright bowl; you bite into a range of crunch levels that stay distinct for hours.
Topping order matters
Now I follow the recipe’s order precisely: toss the vegetables together first, then top with edamame and cashews, and only add the dressing right before serving. Those are delicate ingredients. If you toss them with the heavier cabbages and carrots, the cashews get crushed and the edamame skins split; you lose their individual pop.
Topping them after ensures each serving gets a fair handful of protein and crunch. They also signal the salad’s Asian profile visually, sitting bright against the green onions and cilantro.
Prep: 20 min · Total: 20 min · Servings: 6 · Calories: 370 kcal
Ingredient notes for Asian Cashew Salad
Peanut butter: Use smooth, natural peanut butter with no added sugar for a clean emulsion.
Cabbage (purple and green): Buy small, dense heads for the most tender shreds and a longer crisp window.
Edamame: Frozen shelled edamame saves time; if using pods, buy 1 1/2 cups to yield 1 cup beans.
Cashews: Roasted, unsalted cashews keep the salad from turning salty; buy whole not pieces.
Assembling the salad in the right order
Make the dressing
Shake all dressing ingredients in a jar until the peanut butter is fully incorporated. You’ll see it thicken and cling to the sides, no separation when you stop.
Cook the edamame
Boil edamame according to package directions, usually 3 to 5 minutes. Drain and, if in pods, squeeze each pod between thumb and finger to pop the beans out; they should be bright green and tender.
Shred the vegetables
Shred cabbages and julienne the carrot. The purple cabbage shreds more tenderly, the green holds its crunch. You want thin, even strips so each forkful has a mix.
Toss the base
Combine cabbages, carrot, bell pepper, cilantro, and green onions in a large bowl. Toss with your hands until the colors are evenly distributed, no clumps of one vegetable.
Top with edamame and cashews
Scatter the edamame and cashews over the tossed vegetables. Don’t stir yet. You should see the nuts and beans sitting on top, intact, not buried or crushed.
Add dressing just before serving
Drizzle the dressing over the salad and toss gently. The creamy coating should cover every shred without pooling at the bottom. Stop when all leaves glisten, no excess liquid.
Asian Cashew Salad
Ingredients
For the salad dressing:
- 1/4 cup olive oil
- 3 tbsp white vinegar
- 2 tbsp sesame oil
- 2 tbsp honey
- 1 tbsp peanut butter see notes for substitutions
- 1 tbsp soy sauce
- 1/4 tsp ginger powder
- 1/4 tsp garlic powder
For the salad:
- 1/2 small purple cabbage shredded
- 1/2 small green cabbage shredded
- 2 carrots cut into thin matchsticks (julienned)
- 1 red bell pepper cut into thin strips
- 1/2 cup cilantro (coriander) chopped
- 2 green onions thinly sliced
- 1 cup shelled edamame 160g edamame beans, 400g edamame in the pods
- 1 cup roasted cashews 130g
Instructions
For the salad dressing:
Make the dressing:
Make the dressing: shake together olive oil, white vinegar, sesame oil, honey, peanut butter, soy sauce, ginger powder, and garlic powder in a jar, or whisk thoroughly with a fork. Set aside.
For the salad:
Cook and shell edamame:
Prep the edamame: boil according to package instructions. Drain, and if using edamame in pods, shell them.Assemble salad base:
Layer the purple and green cabbage, carrots, bell pepper, cilantro, and green onions in your salad dish. Toss to combine.Add edamame and cashews:
Top with the edamame and cashews.Drizzle dressing and toss:
Right before serving, drizzle with the dressing and toss to combine. Enjoy!
Storage and Serving
This salad is best eaten within 30 minutes of dressing, while the vegetables are still crisp and the cashews stay crunchy. If you plan to serve later, keep the dressing separate and toss just before serving. Leftovers will keep for up to 2 days in the fridge, but the vegetables will soften and the cashews lose their snap.
The dressing holds well on its own for up to a week in the fridge; shake before using. To revive a dressed leftover, add a handful of fresh cashews right before serving.
Freezing is not recommended: the cabbage and peppers will turn limp and watery upon thawing. Store the undressed salad in an airtight container with a paper towel pressed on top to absorb moisture; this helps the cabbage stay crisp an extra day.
The one swap that changes everything
Peanut butter: Tahini or sunflower seed butter (same amount). Swaps the peanut flavor for a more earthy, nutty tone.
Tahini is thinner; you might need to shake longer to emulsify fully. Sunflower seed butter behaves almost identically to peanut butter, but the color turns slightly greenish from chlorophyll reacting with baking soda, still fine to eat.
Honey: Maple syrup (same amount). Maple syrup is thinner than honey, so the dressing may be slightly less clingy. The flavor shifts from floral to woody-sweet.
If you want to keep the dressing as thick, whisk in a teaspoon of extra peanut butter.
Soy sauce: Tamari or coconut aminos (same amount). Tamari gives nearly identical salt and umami; just check if it’s labeled gluten-free. Coconut aminos are sweeter and less salty, so add a pinch of salt to balance.
The dressing will taste milder, less pungent.
Tips
- For the dressing, use a jar with a tight lid and shake vigorously for 30 seconds; the peanut butter emulsifies the oil and vinegar into a creamy, clingy coating that won’t separate.
- If you can’t find roasted cashews, toast raw cashews in a dry skillet over medium heat for 3 to 5 minutes, stirring frequently, until golden and fragrant; let cool completely before adding to the salad.
Frequently Asked Questions
Can I make this salad ahead of time without it getting soggy?
Yes, but keep the dressing separate. Assemble the vegetables, edamame, and cashews in the bowl, then cover and refrigerate. Add dressing only within 30 minutes of serving.
The paper towel trick from the storage section helps the cabbage stay crisp an extra day if you’re prepping the undressed base.
Is this salad supposed to be served cold or at room temperature?
Serve it at room temperature. The dressing clings better when not ice-cold, and the cashews taste crunchier. If you’ve refrigerated the undressed salad, let it sit out for 15 minutes before adding the dressing so the vegetables aren’t chilled.
How is this different from a classic coleslaw?
Classic coleslaw uses a mayo-based dressing that can turn watery. Here, peanut butter emulsifies the oil and vinegar into a stable, creamy coating that sticks to every shred. The mix of purple and green cabbage gives varied crunch levels, and the edamame and cashews add protein and nuttiness instead of a simple mayo dressing.
