indulge in a burst of flavors and textures with this incredibly healthy and delicious Vegan Spicy Peanut Cashew Salad!
this recipe combines the crunch of freshly chopped cabbage, the creaminess of tofu, the refreshing crispness of bell pepper and broccoli, and the rich, nutty goodness of cashews.
what ties it all together is a mouthwatering dressing that boasts a perfect balance of savory, sweet, and spicy elements.
with wholesome ingredients and a medley of flavors, this salad is not only something you will want to eat every day but also such a nourishing choice for your body.
whether you’re looking for a quick and nutritious lunch or a vibrant side dish, this salad is the perfect choice to satisfy your cravings while keeping your wellness in mind!
let’s talk about the veggies i used and some alternatives!
- cabbage: the chopped cabbage provides a crunchy and slightly sweet base for the salad. you can substitute it with thinly sliced kale, spinach, or mixed greens if you prefer a different leafy green.
- red bell pepper: the red bell pepper adds vibrant color and a sweet, crisp element to the salad. if you don’t have red bell pepper, you can use yellow or orange bell pepper or even cherry tomatoes.
- green onions: green onions contribute a mild onion flavor and a pop of green color. if you’re out of green onions, you can use finely chopped red onion or chives as an alternative.
- cucumber: cucumber offers a refreshing and hydrating component to the salad. you can replace it with zucchini, radishes, or even jicama for a similar refreshing crunch.
feel free to get creative with the veggies based on what you have in your kitchen or your personal preferences.
this salad is super versatile and welcomes various combinations of fresh, seasonal produce. enjoy experimenting with different ingredients to suit your taste!
the dressing for this salad is so good that you might be tempted to drink it, lol.
it’s a glorious combination of sweet, savory, and a hint of spiciness. the liquid aminos or soy sauce provides a savory umami base, while apple cider vinegar adds a tangy kick.
the lime juice contributes a refreshing citrus note, and the maple syrup brings a touch of sweetness to balance it all.
the cashew butter enhances the richness and creaminess of the dressing, while the garlic powder adds a subtle, earthy depth of flavor.
finally, the toasted esame oil infuses a nutty aroma and a hint of toasted goodness. you can adjust the ingredients to fine-tune the dressing’s taste, whether you prefer it sweeter, tangier, or spicier to suit your personal preference.
it’s a versatile dressing that complements the fresh, crisp veggies and crunchy cashews in the salad perfectly.
if you love my Vegan Spicy Peanut Cashew Salad, then try these other recipes from my blog!
are you going to make my Vegan Spicy Peanut Cashew Salad!?
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Vegan Spicy Peanut Cashew SaladCourse: Lunch u0026amp; Dinner, Salads
4-6 servings depending on portion size (entree vs side dish)
for the cashews:
1 cup cashews
2 tablespoons peanut butter
2 tablespoons avocado oil
1-2 tablespoons hot sauce (adjust to your spice preference)
1 tablespoon liquid aminos (or soy sauce)
for the salad:
4 cups chopped cabbage (you can use a pre-packaged coleslaw mix)
1 cup tofu, cubed
1 raw red bell pepper, thinly sliced
1/2 cup green onions, thinly sliced
2 cups broccoli florets
for the dressing:
3 tablespoons liquid aminos (or soy sauce)
2 tablespoons apple cider vinegar
juice of 1/2 lime
1-2 tablespoons maple syrup (adjust to taste)
3 tablespoons cashew butter
1 teaspoon garlic powder
3 tablespoons sesame oil
2-3 tablespoons vegetable broth (adjust for desired consistency)
handful of chopped cilantro
- for the cashews:
in a bowl, combine the peanut butter, avocado oil, hot sauce, and liquid aminos. mix until smooth and
add the cashews to the mixture and toss them until they are well-coated. you can also do this in a jar and shake everything. preheat your oven to 350°f (175°c). spread the coated cashews on a baking sheet lined with parchment paper.
- roast the cashews for about 10-15 minutes or until they are golden brown and fragrant. flip them halfway through and be sure to check them and stir occasionally to prevent burning. once roasted, let the cashews cool before using them in the salad.
- for the salad:
in a large salad bowl, combine the chopped cabbage, roasted tofu, red bell pepper, green onions and broccoli.
- or the dressing:
in a separate bowl, whisk together the liquid aminos, apple cider vinegar, lime juice, maple syrup, cashew butter, garlic powder, and sesame oil until well combined. slowly add the vegetable broth to the dressing, stirring continuously, until you reach your desired dressing consistency. you can adjust the amount of vegetable broth to make it thicker or thinner.
- assembling the salad:
pour the dressing over the salad and toss everything together until the salad is evenly coated with the dressing. top the salad with the spicy roasted cashews. serve immediately and enjoy your spicy peanut cashew salad! feel free to adjust the spice level and sweetness of the dressing to suit your taste. this salad is a delightful combination of textures and flavors. enjoy!