Crunchy salad

Ingredients

• 960 ml (4 cups)salad leaves of your choice, such as a mix of romaine and Little Gem
• 480 ml (2 cups)finely sliced red cabbage
• 240 ml (1 cup)julienned carrots, or carrots cut into thin slices
• 1mango, peeled and cut into matchsticks or thin slices
• 1avocado, halved and sliced
• 120 ml (½ cup)mixed fresh herbs, such as mint, coriander and basil
• 70 g (½ cup)toasted cashews, chopped
• To tastespicy cashew dressing

Instructions

1. 1

   Prepare the vegetables

   Wash the lettuce, slice the cabbage finely and prepare the carrots as you prefer, in matchsticks or thin slices.

2. 2

   Blend the dressing

   Put the dressing ingredients in a blender and blend until smooth and creamy.

3. 3

   Dress the salad

   Put the vegetables in a bowl and toss them thoroughly with the dressing, using kitchen tongs if helpful so everything is coated. Transfer the dressed vegetables to a large serving plate.

4. 4

   Arrange the plate

   A large plate is optional, but it makes the salad look especially inviting.

5. 5

   Add the toppings

   Finish with the fresh herbs, mango and avocado slices, and the toasted chopped cashews.

What is a crunchy salad?

This is a fresh, Asian-inspired salad built around crisp leaves and finely cut vegetables, with mango and avocado for sweetness and softness. It is a modern combination rather than a single traditional dish with one fixed origin.

The cashew dressing gives the salad a creamy, spicy finish, while toasted nuts and fresh herbs add extra aroma and crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 8g protein, 33g carbs, 19g fat.

The mango and vegetables provide most of the carbohydrates, while avocado and cashews contribute much of the fat; the cashews also supply some protein. The dressing can change the totals considerably, as its ingredients and quantity are not listed, so serve it alongside or add it gradually and pair the salad with rice or another grain for a more substantial plate.

Choose crisp, fresh ingredients

Leafy base: Romaine and Little Gem stay pleasantly crisp, but any fresh salad leaves work. Wash and dry them well so the dressing clings rather than becoming diluted.

Fine cuts: Thinly sliced cabbage and julienned carrots are easy to mix and give each bite a similar crunch.

Make the cashew dressing

Smooth blend: Blend the dressing ingredients until creamy, stopping to scrape down the sides if needed. The recipe does not specify the dressing's ingredients or quantities, so prepare it according to its own recipe and add it gradually.

Even coating: Toss the salad thoroughly with tongs, adding only enough dressing to coat the leaves and vegetables without pooling at the bottom of the bowl.

Keep the textures distinct

Soft additions: Slice the mango and avocado shortly before serving so they stay fresh-looking and retain their shape.

Toasted topping: Add the cashews at the end to preserve their crunch. Scatter over the herbs just before serving for their fresh fragrance.

Serve it while fresh

Timing: The salad takes about 15 minutes to prepare, and its crispest texture comes when it is dressed just before serving. If preparing ahead, keep the dressing and toppings separate.

Presentation: A wide serving plate is optional, but spreading the salad out makes the colourful toppings easy to see and serve.

What to serve alongside

For a fuller meal, serve the salad with cooked rice, noodles or another grain. A simple grilled protein can also accompany it without competing with the spicy, creamy dressing.

For a lighter side, pair it with a mild soup or serve smaller portions alongside a main dish.

Recipe notes & tips

• Dry the washed leaves thoroughly before dressing the salad.
• Cut the cabbage and carrots finely so they mix easily with the leaves.
• Blend the dressing until smooth, scraping down the blender as needed.
• Add the dressing a little at a time to avoid weighing down the greens.
• Toast the cashews ahead, then add them just before serving to keep them crunchy.
• Slice the avocado and mango close to serving time.

Variations

• Add cucumber: Cut it into thin ribbons for extra freshness and crunch.
• Change the herbs: Use whichever fresh herbs you have, keeping the total amount similar.
• Add tofu: Serve with crisp or grilled tofu for a more substantial salad.
• Use peanuts: Swap the cashews for toasted peanuts if preferred.
• Adjust the heat: Add the spicy dressing gradually and serve extra on the side.

Common mistakes to avoid

• Wet leaves: Excess water dilutes the dressing; dry the leaves well after washing.
• Too much dressing: The salad can turn heavy; toss in a little at a time and add more only as needed.
• Soft cashews: Adding them too early lets them lose their crunch; scatter them over just before serving.
• Mushy avocado: Overmixing can break up the slices; fold them in gently or arrange them on top.
• Uneven cuts: Large pieces are harder to coat evenly; slice the cabbage and carrots finely.

How to store

For the best texture, store the undressed vegetables, dressing and toppings separately in airtight containers in the fridge and assemble within 1 day. Once dressed, the salad is best eaten straight away; leftovers may soften and are not suited to reheating.

Frequently asked questions