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Kristin’s Chinese Cashew Salad

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  • Yield: 8 servings 1x


This salad is an adaptation of Kristin Donnelly’s Chinese Chicken Salad from her book Modern Potluck. I accidentally turned this salad vegetarian after arriving at the store before the rotisserie chickens were ready. And then I accidentally let the cashews sit in the dressing over night and fell in love with the texture. That’s how this adaptation came to be. The soaked cashews are best prepped a day in advance.


  • Dressing
  • 1/4 c. lemon juice, fresh
  • 3 tbsp. soy sauce
  • 2 tbsp. honey
  • 2 tbsp. rice vinegar
  • 2 tsp. tahini
  • 1 1/2” piece of ginger
  • 1/21 tsp. chili garlic sauce
  • 1/2 c. grapeseed oil
  • Soaked Cashews
  • 1 1/2 c. roasted cashews, divided
  • Salad
  • 1 large napa cabbage (about 2 1/2 pounds), shredded
  • 1/4 red cabbage, shredded
  • 4 carrots, grated
  • 1 1/2 c. sugar snap or snow peas, thinly sliced on the diagonal
  • 2 green onions, sliced
  • handful of cilantro, chopped


  1. A day in advance, make the dressing. Combine ingredients in a high-powered blender and blitz until smooth. Set aside.
  2. Soak the cashews. Into a bowl or jar with a lid, add 3/4 cup of cashews. Pour in half of the dressing. Cover, shake, and let sit overnight. Pour in the remaining dressing into a separate, covered jar. Place both in fridge.
  3. On the day of, assemble the salad. Chop, dice, grate, and prep the vegetables. Place into a large serving bowl. Just before serving, add in the soaked cashews plus their dressing, remaining 3/4 cup cashews, and dressing. Toss and serve. Garnish with avocados if you wish.


If using a rotisserie chicken, shred a 3-pound bird and add it into the salad. Skip the soaking of cashews and use only 3/4 cup.

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