Crunchy Rainbow 🌈 Asian Salad

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Crunchy Rainbow 🌈 Asian Salad 🥗 I lived in Singapore, I studied Japanese in high school, and well Australia has the best Pan-Asian fusion cuisine in the world. So Asian flavours are my go-to especially when trying to mix up the daily rainbow salad bowls.

This crunchy Asian salad has all the raw crunchy veggies like red peppers, carrots, pink radish, cucumber that are all diced similar size, with lots of chopped cilantro. A diced avocado for creamy fats.Dressing is my secret seasoning aka @bragg liquid aminos, toasted sesame oil, fresh lime juice and maldon salt.

The extra crunch comes from my curried cashews, I sauté with olive oil and curry powder until they are deliciously roasted and golden. Add an extra dash of yuzu FURIKAKE flakes, or any toasted sesame seeds for that extra Asian crunch.

Toss it all together, and voila, a delicious crunchy Asian salad with all the raw rainbow goodies to help your tastebuds dance!

For the Salad:

  • 1 red bell pepper, sliced
  • 2 medium carrots, diced
  • 1 watermelon radish, diced
  • 1 Persian cucumber, diced
  • 1/4 cup chopped fresh cilantro
  • 1 avocado, diced

For the Dressing:

  • 2 tablespoons Bragg Liquid Aminos
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon Maldon salt

For the Curried Cashews:

  • 1 cup raw cashews
  • 1 tablespoon olive oil
  • 1 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1 teaspoon yuzu furikake flakes (or toasted sesame seeds)


  1. To make the curried cashews, heat a skillet over medium heat. Add the olive oil and cashews, and sauté for 2-3 minutes until the cashews are lightly toasted.
  2. Add the curry powder and salt to the skillet and toss until the cashews are coated. Continue to sauté for an additional 2-3 minutes until the cashews are golden brown. Remove from heat and sprinkle the yuzu furikake flakes over the cashews, tossing to coat. Set aside to cool.
  3. In a large bowl, combine the diced red bell pepper, diced carrots, diced pink radish, diced cucumber, and chopped cilantro. Add the diced avocado and gently toss to combine.
  4. In a small bowl, whisk together the Bragg Liquid Aminos, toasted sesame oil, fresh lime juice, and Maldon salt to make the dressing.
  5. Pour the dressing over the salad and toss until all the ingredients are evenly coated.
  6. Top the salad with the curried cashews and serve immediately.

Voila, enjoy your delicious Greenshaker Crunchy Rainbow Asian Salad!