This salad has been on regular rotation since the beginning of the year!! It’s SOO good, so satisfying, and perfect for lunch or dinner 🥰🥗
Crunchy Cashew Chop Salad with Miso Sesame Dressing
For the salad base:
2 cups chopped little gem or romaine
2 carrots, shredded
¼ small red cabbage or Napa cabbage, shredded 
3 destemmed kale stems, shredded
2 scallions, sliced
1 packed cup chopped cilantro
Toppings: toasted cashews and extra cilantro
For the miso mustard sesame dressing:
2 tbsp miso paste
2 tsp Dijon mustard
2 tbsp rice vinegar
1 tbsp maple syrup
1 tsp toasted sesame oil
2 to 4 tbsp warm water, to thin
Whisk everything together until smooth and creamy. Start with 2 tablespoons of water and add more as needed to get your desired texture. Taste and adjust, add a little more maple syrup or vinegar if you want more sweetness or tang.
For the crispy tofu:
1 block extra firm tofu, pressed and cubed
1 tbsp tamari or coconut aminos
1 tsp toasted sesame oil
½ tsp garlic powder
½ tsp onion powder
Toss tofu with the seasonings and marinate for 10 to 15 minutes. Bake or air-fry at 400°F for 15 to 20 minutes, flipping halfway, or pan-fry until golden and crispy on the edges.
To assemble:
Add your salad base to a big bowl. Top with the crispy tofu, drizzle generously with the dressing, and finish with cashews and extra cilantro. So crunchy, satisfying, and perfect for lunch or dinner. NOTE: let the tofu cool slightly before adding it to the salad so it doesn’t wilt the greens.
Preparing the Crunchy Cashew Chop Salad with Miso Sesame Dressing has become one of my favorite healthy meal options recently. What I really love about this dish is how it blends vibrant textures and flavors—crunchy cashews and fresh chopped veggies combined with the rich umami of miso and the nuttiness of sesame oil create a truly balanced salad. Adding crispy tofu elevates it further, providing protein that makes it fully satisfying as a meal. One trick I found helpful is to ensure the tofu is pressed well to remove excess moisture before marinating—it crisps up beautifully when baked or air-fried at 400°F. Allowing the tofu to cool slightly before adding it to the salad keeps the greens crisp and prevents wilting. Also, finely shredding kale stems and cabbage ensures every bite offers a delightful crunch. Regarding the miso sesame dressing, starting with a couple of tablespoons of warm water and gradually thinning it helps achieve the perfect creamy texture that clings well to the salad. I often tweak the balance by adding a little more maple syrup for sweetness or rice vinegar for tang, tailoring it to my mood. For anyone new to this recipe, using a mix of little gem or romaine lettuce, shredded carrots, red or Napa cabbage, kale stems, scallions, and plenty of cilantro really packs the salad with freshness and nutrients. Toasted cashews as a topping add extra crunch and a savory depth. This salad also travels well, making it a great option for meal prep. I recommend storing the dressing separately and assembling the salad just before eating to preserve texture and flavor. Overall, it’s a recipe that satisfies craving for something hearty yet healthy without much fuss—perfect for busy days when you want a quick homemade meal that doesn’t compromise on taste or nutrition.