Asian Cashew Chop Salad fresh and crispy yet hearty enough for a meal.

Asian Cashew Chopped Salad

This asian chopped salad is light and crispy but hearty enough for a meal.  It’s made with crisp Napa cabbage, crunchy vegetables and topped with crispy roasted cashews, but it’s the light and creamy peanut dressing that makes it so good. The dressing has a light and delicious peanut flavour that goes perfectly with the flavours of the crisp veggies. This would be great served with a piece of salmon as a side dish or over top of a bowl of adzuki bean noodles.


For the salad:

1 head kale, chopped

1 napa cabbage, thinly sliced

Red pepper, thinly sliced

Orange pepper, thinly sliced

1 cup carrots, shredded, julienned

3/4 cup cashews, coarsely chopped

For the dressing:

1/3 cup peanut butter

1/2 fresh orange; juiced

1/4 cup soy sauce or coconut aminos

1/2 lime juiced

1” piece of ginger, chopped

1 large clove garlic


  • Thinly slice the kale.
  • Massage kale in a large bowl with a little olive oil and salt.
  • Add the remainder of the salad ingredients and toss.
  • In a blender, blend all dressing ingredients until creamy and the desired consistency. Taste and adjust as desired. I prefer a little lighter flavor.
  • Pour the dressing onto the salad and toss well.
  • Place the salad on a serving plate or platter.
  • Sprinkle chopped cashews.
  • Serve.

This salad should keep for at least 4 days in the fridge. If you want it to last longer, you can keep the dressing separate from the salad. It’s easy to add a few ingredients the next day to freshen it up or add another serving.  Makes 8 servings. Enjoy!