Spicy Cashew Peanut Salad Recipe

Rinse the watercress and baby arugula thoroughly in cold water. Spin or pat dry with paper towels. Place in a large serving bowl and gently toss to combine.

Peel the jicama, then cut into thin matchsticks (julienne) about 2–3 inches long. If using carrot, cut into matchsticks as well. Add jicama (and carrot) to the bowl with the greens.

Thinly slice the scallions on a diagonal and roughly chop the cilantro. Add both to the salad bowl and toss gently to distribute.

Roughly chop the roasted cashews and peanuts to a mix of halves and smaller pieces for texture. Reserve about 2 tablespoons of the nut mix for garnish.

Sprinkle the nuts over the salad just before serving so they remain crunchy. Set aside red chili flakes and lime wedges to offer at the table.

Prep aromatics

Peel and chop the ginger and garlic. Trim the lemongrass, remove outer dry layers, and finely mince the white lower portion. If using a Thai red chili, slice and remove seeds if you want milder heat.

Blend dressing

In a small food processor, blender, or using an immersion blender in a jar, combine chopped ginger, minced lemongrass, garlic, chili, peanut butter, soy sauce, rice vinegar, lime juice, honey (or maple), sesame oil, neutral oil, salt and pepper. Pulse until smooth and evenly emulsified. The peanut butter should be fully incorporated.

Adjust texture & seasoning

Add up to 2 tablespoons of warm water, one tablespoon at a time, to thin the dressing to a pourable consistency. Taste and adjust: add more lime for brightness, more soy for saltiness, honey for sweetness, or chili for heat. The final dressing should be tangy, slightly sweet, nutty, and have a gentle lemongrass-ginger bite.

If you prefer a very smooth dressing, strain through a fine-mesh sieve to remove fibrous lemongrass bits; otherwise use as-is for more texture.

Drizzle about 3–4 tablespoons of the dressing over the salad (reserve extra dressing to serve on the side). Toss the salad gently but thoroughly to coat the greens, jicama, and herbs without bruising the watercress.

Scatter the chopped cashews and peanuts over the top, reserving the 2 tablespoons set aside for final garnish. Sprinkle red chili flakes lightly over the salad if extra heat is desired.

Serve immediately with lime wedges on the side so diners can squeeze fresh lime juice over individual portions. Offer remaining dressing separately.