Cauliflower Cashew Pea Salad

Finding a crowd-pleasing side dish that works for everything from backyard barbecues to weeknight dinners can feel like an impossible task. After all, you want something that’s fresh and flavorful but also substantial enough to satisfy everyone at the table, and it needs to be easy enough to throw together without spending hours in the kitchen.

Luckily, this cashew pea salad checks all the boxes: it’s crisp and creamy, comes together in less than 20 minutes, and pairs perfectly with grilled meats, sandwiches, or just about any main course you can think of.

What Kind of Peas Should I Use?

For this cashew pea salad, you’ve got a few options when it comes to peas. Frozen peas are probably your best bet – just thaw them out and pat them dry before tossing them into the salad. Fresh peas work great too if you happen to have them on hand, though you’ll want to blanch them quickly in boiling water for about a minute to soften them up a bit. Canned peas will technically work in a pinch, but they tend to be mushier and less sweet than frozen or fresh, so I’d save those as a last resort.

Options for Substitutions

This simple salad is easy to customize based on what you have in your kitchen:

• Peas: Fresh or frozen peas both work great here. If you’re using frozen, just thaw them first – no need to cook. You could also try edamame for a similar texture and a bit more protein.
• Cashews: Any crunchy nut will do the job. Try almonds, pecans, or sunflower seeds if you have a nut allergy. Just keep them raw or lightly toasted for the best texture.
• Cauliflower: Broccoli florets make a great swap and add a similar crunch. You can also use a mix of both cauliflower and broccoli if you want more variety.
• Mayonnaise: Greek yogurt or sour cream work well if you want a lighter option. You can also do half mayo and half Greek yogurt to keep some creaminess while cutting calories.
• Onion: Red onion, green onions, or shallots all work nicely. If raw onion is too strong for you, soak the chopped pieces in cold water for 10 minutes before adding them to the salad.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with this salad is using raw cauliflower that’s too large, which makes it hard to chew and doesn’t blend well with the other ingredients – aim for small, bite-sized florets about the size of the peas for the best texture.

Another common error is adding the cashews too early and letting the salad sit, which turns them soft and chewy instead of crunchy, so toss them in right before serving to keep that satisfying crunch.

Don’t skip rinsing your raw cauliflower thoroughly, as any dirt or debris will ruin the fresh taste of the salad, and if you’re using frozen peas, make sure they’re completely thawed and drained so you don’t water down the mayonnaise dressing.

What to Serve With Cashew Pea Salad?

This cashew pea salad is perfect alongside grilled chicken or fish since it’s cool and crunchy, which balances out the warm protein nicely. I love serving it at summer cookouts with burgers or hot dogs because it’s a nice change from the usual potato salad or coleslaw. It also works great as part of a picnic spread with sandwiches, or you can even stuff it into a pita pocket with some deli meat for a quick lunch. If you’re keeping things vegetarian, pair it with a hearty grain bowl or some crusty bread and cheese for a simple meal.

Storage Instructions

Store: This cashew pea salad keeps really well in the fridge for up to 3 days in an airtight container. The flavors actually get better as they sit together, so it’s a great make-ahead option for potlucks or meal prep. Just give it a quick stir before serving since the mayo might settle a bit.

Keep Crunchy: If you want to keep the cashews extra crunchy, store them separately and toss them in right before serving. The salad will still taste great with softer cashews, but this little trick keeps that nice texture contrast if you’re planning ahead.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 450-530
• Protein: 14-18 g
• Fat: 29-35 g
• Carbohydrates: 37-44 g

Ingredients

• 1.5 cups peas (I use Birds Eye for sweetness)
• 1 head cauliflower (cut into 1/2-inch florets)
• 3/4 cup cashews
• 1/4 cup onion (finely diced into 1/4-inch pieces)
• 1/4 cup mayonnaise (I prefer Hellmann’s for the best creamy texture)
• 1/4 teaspoon garlic powder
• 2 tablespoons fresh parsley, chopped
• salt to taste
• pepper to taste

Step 1: Prepare the Vegetables and Nuts

• 1 head cauliflower
• 3/4 cup cashews
• 1/4 cup onion

Cut the cauliflower head into small 1/2-inch florets and rinse thoroughly under cold water, then pat dry with paper towels—this removes any dirt and ensures a crisp texture in the final salad.

While the cauliflower drains, finely dice the onion into 1/4-inch pieces and roughly chop the cashews into bite-sized chunks.

I like to keep the cashews slightly chunky rather than finely chopped; they hold their texture better and provide satisfying bursts of flavor throughout the salad.

Step 2: Prepare the Creamy Dressing Base

• 1/4 cup mayonnaise
• 1/4 teaspoon garlic powder

In a small bowl, combine the mayonnaise with the garlic powder, stirring until the garlic powder is fully incorporated and there are no lumps.

This prevents the garlic powder from clumping when mixed into the salad and ensures even seasoning throughout.

Set aside.

Step 3: Assemble and Season the Salad

• prepared cauliflower from Step 1
• 1.5 cups peas
• prepared cashews from Step 1
• prepared onion from Step 1
• mayonnaise mixture from Step 2
• salt to taste
• pepper to taste

In a large mixing bowl, combine the prepared cauliflower florets, peas, prepared cashews, and diced onion.

Pour the mayonnaise mixture from Step 2 over the vegetables and nuts, then gently fold everything together until all components are evenly coated.

Taste as you go and season with salt and pepper to your preference.

I find that starting with a modest amount of salt and adding more gradually prevents over-seasoning—you can always add more, but you can’t take it out.

Step 4: Finish and Serve

• 2 tablespoons fresh parsley, chopped

Transfer the salad to a serving bowl or plate and garnish with fresh chopped parsley for color and a fresh herbal note.

Serve immediately while the vegetables are still crisp and the salad is cold.

Cauliflower Cashew Pea Salad

Delicious Cauliflower Cashew Pea Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 12 minutes mins

Servings 4 servings

Calories 490 kcal

Ingredients

  

• 1.5 cups peas (I use Birds Eye for sweetness)
• 1 head cauliflower (cut into 1/2-inch florets)
• 3/4 cup cashews
• 1/4 cup onion (finely diced into 1/4-inch pieces)
• 1/4 cup mayonnaise (I prefer Hellmann's for the best creamy texture)
• 1/4 teaspoon garlic powder
• 2 tablespoons fresh parsley, chopped
• salt to taste
• pepper to taste

Instructions

 

• Cut the cauliflower head into small 1/2-inch florets and rinse thoroughly under cold water, then pat dry with paper towels—this removes any dirt and ensures a crisp texture in the final salad. While the cauliflower drains, finely dice the onion into 1/4-inch pieces and roughly chop the cashews into bite-sized chunks. I like to keep the cashews slightly chunky rather than finely chopped; they hold their texture better and provide satisfying bursts of flavor throughout the salad.
• In a small bowl, combine the mayonnaise with the garlic powder, stirring until the garlic powder is fully incorporated and there are no lumps. This prevents the garlic powder from clumping when mixed into the salad and ensures even seasoning throughout. Set aside.
• In a large mixing bowl, combine the prepared cauliflower florets, peas, prepared cashews, and diced onion. Pour the mayonnaise mixture from Step 2 over the vegetables and nuts, then gently fold everything together until all components are evenly coated. Taste as you go and season with salt and pepper to your preference. I find that starting with a modest amount of salt and adding more gradually prevents over-seasoning—you can always add more, but you can't take it out.
• Transfer the salad to a serving bowl or plate and garnish with fresh chopped parsley for color and a fresh herbal note. Serve immediately while the vegetables are still crisp and the salad is cold.