A bright, crunchy, and tropical salad inspired by the Luau Salad at Cheesecake Factory. My version has sweet mango, lots of veggies, creamy avocado, and an easy-to-make, salty-sweet wonton brittle that adds the perfect crunch without frying. Great for summer BBQs or Hawaiian-themed parties.
Why You’ll Love This Copycat Luau Salad
- Bright, fresh, and colorful – Packed with vibrant vegetables, sweet mango, and creamy avocado.
- Easy, no-fry crunch – The sweet and salty wonton brittle delivers that classic crunch without the hassle of deep frying.
- Healthy yet satisfying – A veggie-forward salad with tropical flavors and an easy homemade vinaigrette.
- Deceptively simple – Even though the ingredient list looks long, it comes together quickly with easy prep steps.
- Perfect for gatherings – A crowd-pleasing side dish for barbecues, summer dinners, or Hawaiian-themed meals.
I first discovered the Luau Salad at The Cheesecake Factory over 20 years ago. Back then, I was completely obsessed with their Chinese Chicken Salad, but one day a waitress insisted I try the Luau Salad instead, and boy, was that a great suggestion!
It was tropical, crunchy, sweet, and completely addictive…but also decadent. Let’s say it was a mountain of fried wontons with a few vegetables tucked in. Perfect for my 20s, but not something I’m making at home on a weeknight or for a BBQ.
The original required frying wontons, drizzling them with honey, sprinkling nuts and sesame seeds, making the dressing, and then carefully stacking everything before serving. Delicious? Yes. Realistic for everyday life? Not so much.
That’s why I created this lighter, veggie-forward version that I’ve been making for years. It’s packed with fresh vegetables, sweet mango (or even orange slices in winter), creamy avocado and a baked wonton brittle to bring that delicious crunch.
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Instead of deep-frying, I make a baked wonton brittle with macadamia nuts, honey, and sesame seeds. It’s super easy, crunchy, and the only way I make this salad now.
How to make the wonton brittle
- On a parchment lined baking sheet add store-bought wonton strips, sprinkle with chopped nuts, then drizzle with honey. Finish with sesame seeds and a pinch of salt.
- Bake according to the recipe on the card below and remember not to stir.
- Allow to cool for 10 minutes before crumbling.
Tips for the Best Luau Salad
- Use good quality wonton strips – The ones from Safeway work well. Whole Foods’ version isn’t quite as good.
- No wonton strips? Use whole tortilla chips, drizzle with honey, and scatter the nuts and seeds over the top. Bake as directed, cool, and crumble before serving.
- Mango substitutes – If mango isn’t in season, swap in fresh or canned mandarin oranges.
- Brittle freshness – Best eaten the same day for maximum crispness. It will last up to 2 days but becomes a little chewy on the second day.,
- Make it extra special – Sprinkle with a pinch of black lava sea salt before serving for a fun finish.
I love serving this salad alongside a Hawaiian-inspired dinner with sticky rice and teriyaki chicken. This meal feels fresh, is colorful, and just a little tropical without a lot of fuss.
If I'm hosting a BBQ, I've been adding this cornbread with guava jam butter, and people are loving it.☺️
Make-Ahead & Storage
- Prep in advance:
- Wash and chop all vegetables (except avocado) and blanch green beans up to 1 day ahead.
- Make the honey sesame vinaigrette and store it in the fridge in a sealed jar up to 3 days ahead.
- Prepare the wonton brittle the morning of or the day you plan to serve for the best crunch.
- Assemble just before serving: Add diced avocado and crumble the brittle over the salad at the last minute. Toss with the dressing right before serving to keep the greens fresh and crisp.
- Storage: Leftover salad (without dressing, avocado, or brittle) can be stored in an airtight container in the fridge for up to 2 days. The brittle stays best and crisp for 1 day but is still tasty (slightly chewy) on day 2.
Recipe
Luau Salad Made Easy (Cheesecake Factory Copycat)
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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.
Equipment
- Personal Blender optional but recommended
Ingredients
For the Wonton Brittle
- 2 cups wonton strips store-bought
- ½ cup macadamia nuts peanuts, or a mix (chopped)
- 1 tablespoon sesame seeds white, black, or a blend
- 1½ to 2 tablespoons honey
- ⅛ teaspoon kosher salt
For the Salad:
- 4 cups mixed greens spinach, arugula, or spring mix
- 1 cup green beans trimmed and blanched until just tender
- ½ red bell pepper thinly sliced or diced
- ½ yellow bell pepper thinly sliced or diced
- ½ cup carrots julienned or shredded
- ½ cup English cucumber diced
- 1 medium ripe mango diced
- ½ medium avocado diced
Honey Sesame Vinaigrette
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey
- 1 tablespoon low sodium soy sauce or tamari
- 1 garlic clove finely minced or grated with a microplane
- 1 teaspoon fresh ginger finely minced or grated with a microplane
- 1 tablespoon toasted sesame oil
- ¼ cup olive oil
- salt to taste, if needed
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Instructions
- Preheat oven to 400°F with the rack in the center and bring a medium pot of water to a boil.
- Make the Wonton Brittle: Line a rimmed baking sheet with parchment paper. Spread wonton strips in an even layer, leaving a few gaps between pieces. Sprinkle chopped nuts evenly over the top. Drizzle with honey as evenly as possible. Sprinkle with sesame seeds and a generous pinch (about ⅛ teaspoon) of salt.Bake for 5 minutes, rotate the pan, and bake for another 3 minutes or until golden and crisp. (Do not stir the brittle!) While it bakes, make the dressing, blanch the green beans, and chop veggies. Remove and let cool for 10 minutes. Once hardened, break into bite-sized shards.
- Blanch the Green Beans: Trim the ends of your green beans and rinse them well. Add the green beans to the boiling water and cook for 1-2 minutes until they turn bright green and are just tender but still crisp. Set up a bowl filled with ice and water. Immediately transfer the beans to the ice water. (This stops the cooking process and preserves their crunch and color.). Once cool, remove from the water, dry well, and cut into bite-sized pieces.
- Make the Dressing: Blend all ingredients in a personal blender, whisk all ingredients together in a small bowl, or shake in a jar with a lid. Taste and adjust seasoning as needed. Refrigerate until ready to use.
- Assemble the Salad: In a large bowl, combine all salad ingredients: mixed greens, blanched green beans, bell peppers, carrots, cucumber, mango, and avocado. Top with crumbled pieces of the wonton brittle just before serving, drizzle with the vinaigrette and toss gently to coat.
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