Rainbow Veggie Crunch and Roasted Cashew Salad

welcome to a vibrant journey of flavors and textures with our rainbow veggie crunch and roasted cashew salad.

Rainbow Veggie Crunch and Roasted Cashew Salad is part of my new series “bringing veggies back.”

this nutrient-packed dish is not only PACKED with flavor, but also offers a plethora of health benefits.

let’s dive into the colorful world of this delicious and wholesome salad.

flavor explosion:

the rainbow veggie crunch and roasted cashew salad is an incredible array of flavors.

the sweetness of thinly sliced carrots, the peppery notes of purple cabbage, the freshness of diced bell peppers, and the zing from green onions and cilantro come together to create a veggie feast.

but the real star of the show? the roasted cashews, infused with garlic, onion, chili, and turmeric, add a crunchy, savory dimension that elevates every bite.

satisfying textures:

one of the highlights of this salad is its satisfying mix of textures.

the crispiness of the roasted cashews complements the crunchiness of the cabbage and carrots, while the creaminess of the peanut butter-based dressing ties everything together.

health benefits:

beyond its delectable taste, this salad is a powerhouse of nutrition.

purple cabbage is rich in antioxidants and vitamin C, while bell peppers provide a hefty dose of vitamin A.

carrots bring in beta-carotene for eye health, and green onions contribute to the immune-boosting properties of the dish.

the roasted cashews not only add protein and healthy fats but also bring anti-inflammatory benefits with the inclusion of turmeric.

substitutions for versatility:

feel free to make this salad your own by experimenting with substitutions.

swap out the purple cabbage for red or green cabbage, try different colored bell peppers, or use different nut varieties in place of cashews.

for a nut-free option, consider roasted chickpeas or sunflower seeds.

the dressing is also versatile – almond butter or tahini can be great alternatives to peanut butter.

it’s so good that you’re going to want to drink it!

the roasted white onion provides a sweet and caramelized base, setting the stage for the rich and creamy notes of peanut butter.

the garlic cloves add a subtle kick, while the liquid aminos contribute a savory umami depth.

maple syrup brings a hint of natural sweetness, and the dijon mustard adds a touch of tanginess that ties everything together.

if you like my Rainbow Veggie Crunch and Roasted Cashew Salad, you’ll also love these other recipes of mine!

Vegan Spanakopita Cups

Roasted Tomato and Pepper Soup with Grilled Cheese

Cozy Vegan Autumn Soup

The Best Vegan White Lasagna Soup

Nourishing Vegan Jackfruit Stew

Healthy Vegan Corn Chowder

Baked Sweet Potato Spinach Soup

The Best Nourishing Vegan Potato Salad

Epic Cheesy Vegan Buffalo Cauliflower Dip

Vegan and Gluten Free Cheddar Biscuits

The Ultimate Vegan Baked Brussels Sprouts

Buffalo Barbecue Brussels Sprouts (Vegan + GF)

Vegan and Gluten-free Buffalo Cauliflower Wings

Vegan Garlic Ranch Smashed Potatoes

Easy Veggie Pasta Salad with Tahini Dressing

Vegan Tzatziki Pasta Salad

Delicious Chard and Kalamata Olive Pasta

Dairy-Free Buffalo Sauce Mac n Cheese

Healthy Vegan Sweet Potato Mac and Cheese

Easy Vegan Cacio e Pepe

Semi-Homemade Vegan Pasta Bake

Vegan Greek Village Pasta Salad

Vegan Spicy Mushroom Stroganoff

Healthy Vegan Arugula Pesto

are you going to make my Rainbow Veggie Crunch and Roasted Cashew Salad!?

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Rainbow Veggie Crunch and Roasted Cashew Salad

Recipe by MaryCourse: Lunch u0026amp; Dinner, Salads
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes

if eaten as an entree, roasted tofu would make a great addition for protein!

Ingredients

  • for the salad:
    1/2 head purple cabbage, very thinly sliced
    2 bell peppers, diced
    5 large carrots, thinly sliced
    1 cup green onions, chopped
    1/2 cup cilantro, chopped
    roasted cashews (see below)
    for the roasted cashews:
    1 1/4 cups raw cashews
    1 tsp garlic powder
    1 tsp onion powder
    1/2 tsp chili powder
    1/2 tsp turmeric
    sea salt and pepper to taste
    avocado oil (for coating)
    for the dressing:
    1/2 white onion, sliced and roasted (see below)
    1/4 cup peanut butter
    1-2 garlic cloves
    1 tbsp liquid aminos
    1 tbsp maple syrup
    1 tbsp dijon mustard
    vegetable broth (add to achieve desired consistency-start with 1/3 cup and go from there)
    sea salt and pepper to taste

Directions

  • oast cashews:
    preheat the oven to 350 degrees fahrenheit.
    in a bowl, mix raw cashews with garlic powder, onion powder, chili powder, turmeric, sea salt, and pepper.
    coat the cashews with avocado oil and spread them on a baking sheet.
    bake for 15 minutes or until golden brown.
  • roast onion for dressing:
    preheat the oven to 350 degrees fahrenheit.
    coat sliced white onion with avocado oil and bake for 20 minutes or until caramelized.
  • prepare the salad:
    in a large bowl, combine purple cabbage, diced bell peppers, thinly sliced carrots, chopped green onions, and cilantro.
  • make the dressing:
    in a blender, combine the roasted white onion, peanut butter, garlic cloves, liquid aminos, maple syrup, and dijon mustard.
    add vegetable broth gradually until you reach the desired consistency. blend until smooth.
  • assemble the salad:
    add the roasted cashews to the salad.
    drizzle the dressing over the salad and toss until everything is well coated.
    serve:
    serve immediately as a full meal for four or as a side salad for six to seven people.

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hi, i'm mary!

I create vegan recipes using real foods that will nourish both your body and soul.

Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations!

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