Carrot Salad with Cashews

This Carrot Salad with Cashews is a fresh, crunchy carrot slaw tossed with herbs and a light maple Dijon dressing. Naturally sweet, slightly tangy, and packed with texture, this easy carrot salad works beautifully as a side dish for weeknight dinners, potlucks, or meal prep.

Hey folks!

Today I’m sharing one of those simple salads that quietly steals the spotlight. It’s vibrant, crisp, and incredibly easy to throw together, yet the flavour feels balanced and complete. So, let’s dive into this Carrot Salad with Cashews.

Why You’ll Love This Carrot Salad with Cashews

• Crunchy and Fresh: Finely shredded carrots stay crisp while toasted cashews add a satisfying nutty crunch.
• Light but Flavourful: The maple Dijon dressing lightly coats the salad without weighing it down.
• Naturally Sweet and Tangy: Carrots bring natural sweetness, while apple vinegar and mustard add brightness.
• Perfect for Make-Ahead: This carrot salad tastes even better after chilling, making it ideal for meal prep.
• Versatile Side Dish: It pairs beautifully with grilled meats, roasted vegetables, sandwiches, or grain bowls.

Flavour and Texture Profile

This carrot salad is crisp, slightly juicy, and pleasantly crunchy. The sweetness of the carrots and maple syrup balances the gentle acidity of apple vinegar. Dijon mustard adds subtle depth, while fresh thyme and parsley bring a clean herbal note. Toasted cashews add richness and contrast, making every bite more interesting.

Ingredients You’ll Need for This Carrot Salad with Cashews

To make this carrot salad with cashews, you’ll need:

• Shredded carrots: The base of the salad, providing sweetness and crunch. Freshly grated carrots work best.
• Cashews: Toasted and roughly chopped for nutty flavour and texture. Add them just before serving to keep them crisp.
• Fresh thyme: Adds a delicate herbal aroma.
• Parsley: Brings brightness and freshness.
• Olive oil: Forms the base of the light dressing.
• Maple syrup: Enhances the natural sweetness of the carrots.
• Apple vinegar: Adds gentle acidity and balance.
• Dijon mustard: Provides depth and helps emulsify the dressing.
• Black pepper and salt: Season to taste.

Possible Additions and Variations

• Add raisins or dried cranberries for extra sweetness.
• Stir in shredded apple for more crunch and fruitiness.
• Replace cashews with toasted almonds or pecans.
• Add a squeeze of fresh lemon juice for extra brightness.
• Mix in a spoonful of Greek yogurt for a creamier version.

How to Make This Carrot Salad with Cashews

In a small bowl, whisk together Dijon mustard, olive oil, maple syrup, and apple vinegar. Combine shredded carrots with fresh herbs and toss with the dressing until lightly coated. Adjust seasoning with pepper and salt if needed. Cover and refrigerate for at least one hour to allow the flavours to develop. Stir in the toasted cashews just before serving.

More Delicious Salad Recipes

Are you looking for more fun recipes, like this Carrot Salad with Cashews? Be sure to check more recipes below:

• Carrot Raisin Salad
• Bean Salad
• Carrot Salad with Pumpkin Seeds
• Brussels Sprout Slaw

I hope you like this Carrot Cashew Salad, and you will give it a try shortly. If you make it, let me know in this post or send me an Instagram message or share your photos adding the hashtag #havocinthekitchen.

Cheers!

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Carrot Cashew Salad

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Slaws and All-Season SaladsDifficulty: Easy

Fresh and crunchy Carrot Cashew Salad with maple Dijon dressing. An easy carrot slaw that’s bright, lightly sweet, and perfectly balanced.

Servings

4-6

servings

Prep time

15

minutes

Chilling time (recommended)

1-2

hours

Cook Mode

Keep the screen of your device on

Ingredients

• 6 cups shredded carrots (5-6 medium carrots)

• 1/2 to 2/3 cup cashews, toasted and roughly chopped

• 1 tsp. fresh thyme

• 1/3 cup chopped parsley

• 1 tsp. (5.5 ml) olive oil

• 1-2 tsp. (5-10 ml) maple syrup

• 1 tsp. (5 ml) apple vinegar

• 1 tsp. (5 g) Dijon mustard

• pepper, to taste

• salt, if necessary (I did not add)

Directions

• In the small bowl, whisk together the mustard, olive oil, maple syrup, and apple vinegar. Note: this amount will be enough to lightly coat the salad; you may want to increase it.
• Combine the carrots with the herbs and dressing in a medium bowl. Try and adjust the taste if necessary – you may need a touch of salt or /and black pepper.
• You can serve this salad immediately, but it will be only better if you cover and refrigerate it for an hour or even longer. (It will be only better the next day.) Combine with the chopped cashews just before serving (otherwise, they will become soggy.) Enjoy!