Cashew Crunch Edamame Salad: A Vibrant and Crunchy Fusion Salad

Why You’ll Love This Recipe

This salad is a perfect balance of freshness, crunch, and tanginess. The quinoa serves as a hearty base, while the edamame provides a boost of protein. The crunchy cashews add texture, and the creamy dressing with a touch of heat from garlic chili sauce gives the salad a unique flavor. It’s vibrant, healthy, and satisfying, making it a great choice for both meal prep or a light, refreshing lunch or dinner. Plus, it’s vegetarian and dairy-free, making it suitable for a variety of dietary needs.

Ingredients

• Toasted Cashew Topping:
  • 1 1/2 cups raw cashews
  • 1 tablespoon chili crunch
  • 2 teaspoons honey
  • 1/2 teaspoon coarse salt
• Dressing:
  • 1/3 cup creamy cashew butter
  • 2 1/2 tablespoons rice vinegar
  • 1 1/2 tablespoons fresh lime juice
  • 2 tablespoons water
  • 2 teaspoons soy sauce
  • 1/4 teaspoon fish sauce
  • 1 teaspoon garlic chili sauce
  • 1 1/2 teaspoons grated fresh ginger
• Salad Base:
  • 2 cups cooked white quinoa
  • 2 cups shelled edamame
  • 2 cups matchstick carrots
  • 2 cups sliced cucumbers, cut in half-moons
  • 2 cups sliced sugar snap peas
  • 1/2 cup thinly sliced red onion
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint
  • 3 green onions, chopped
  • 1/2 teaspoon sea salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Toast the Cashews: In a dry skillet over medium heat, toast the raw cashews for about 2 minutes until they start to release their aroma. Add the chili crunch and honey, stirring to coat the cashews evenly. Cook for an additional 2 minutes until the cashews are lightly golden. Remove from heat and transfer to a plate. Sprinkle with coarse salt and let them cool completely.
2. Make the Dressing: In a small bowl, whisk together the cashew butter, rice vinegar, lime juice, water, soy sauce, fish sauce, garlic chili sauce, and grated ginger until smooth. If the dressing is too thick, add a little more water to reach your desired consistency.
3. Prepare the Salad Base: In a large mixing bowl, combine the cooked quinoa, shelled edamame, matchstick carrots, sliced cucumbers, sugar snap peas, red onion, cilantro, mint, chopped green onions, and sea salt. Toss the ingredients together until well mixed.
4. Dress the Salad: Pour the prepared dressing over the salad base and toss gently to coat all the ingredients evenly. You can adjust the seasoning by adding extra salt or lime juice if needed.
5. Add the Cashew Topping: Just before serving, fold in the cooled cashews for a delightful crunch. Serve immediately, or chill the salad and cashew topping separately and combine just before serving for optimal texture.

Servings and Timing

• Yield: 6 servings (6 main course portions)
• Prep Time: 30 minutes
• Cook Time: 5 minutes
• Total Time: 35 minutes

Variations

1. Add More Protein: For a more filling salad, add grilled chicken, tofu, or shrimp on top of the salad for added protein.
2. Change the Veggies: Feel free to swap out or add vegetables like bell peppers, radishes, or avocado for extra flavor and texture.
3. Make it Spicier: If you love spice, add more garlic chili sauce or fresh sliced jalapeños to the salad for an added kick.

Storage/Reheating

• Storage: The salad is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day. Store the cashew topping separately to maintain its crunch.
• Reheating: This salad is meant to be served cold, so there’s no need to reheat. Simply toss everything together before serving.

FAQs

Can I use other nuts instead of cashews?

Yes, you can use almonds, peanuts, or walnuts instead of cashews. Just make sure to adjust the toasting time according to the type of nut you use.

Can I prepare the salad ahead of time?

You can prepare the salad base ahead of time, but it’s best to add the cashew topping just before serving to maintain its crunch. You can also make the dressing in advance and refrigerate it for up to 3 days.

Can I make this salad without the fish sauce?

Yes, you can skip the fish sauce if you prefer. You can substitute with additional soy sauce or a splash of tamari for a similar depth of flavor.

Can I use frozen edamame?

Yes, frozen edamame works perfectly in this recipe. Just be sure to thaw and drain the edamame before using it in the salad.

Is this salad suitable for meal prep?

Yes, this salad can be made in advance and stored in the fridge for a day or two. However, for the best texture, store the cashew topping separately and add it just before serving.

Conclusion

Cashew Crunch Edamame Salad is a vibrant and satisfying dish that combines a variety of fresh ingredients with a rich, tangy dressing. The crunchy cashews add a delightful texture, while the quinoa and edamame provide protein and substance. The lime, ginger, and garlic chili sauce create a zesty, aromatic dressing that brings all the flavors together. Whether you’re serving it as a main course or a side dish, this salad is perfect for a healthy, flavorful meal that’s sure to impress!

Cashew Crunch Edamame Salad: A Vibrant and Crunchy Fusion Salad

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• Author: Amy
• Prep Time: 30 minutes
• Cook Time: 5 minutes
• Total Time: 35 minutes
• Yield: 6 servings
• Category: Salad
• Method: Mixing, Toasting
• Cuisine: Fusion

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Description

Cashew Crunch Edamame Salad is a vibrant and hearty dish combining quinoa, edamame, crunchy cashews, and fresh vegetables, all tossed in a zesty, creamy cashew butter dressing. Perfect as a main course or a side.

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Ingredients

Toasted Cashew Topping:

1 1/2 cups raw cashews

1 tablespoon chili crunch

2 teaspoons honey

1/2 teaspoon coarse salt

Dressing:

1/3 cup creamy cashew butter

2 1/2 tablespoons rice vinegar

1 1/2 tablespoons fresh lime juice

2 tablespoons water

2 teaspoons soy sauce

1/4 teaspoon fish sauce

1 teaspoon garlic chili sauce

1 1/2 teaspoons grated fresh ginger

Salad Base:

2 cups cooked white quinoa

2 cups shelled edamame

2 cups matchstick carrots

2 cups sliced cucumbers, cut in half-moons

2 cups sliced sugar snap peas

1/2 cup thinly sliced red onion

1/2 cup chopped fresh cilantro

1/4 cup chopped fresh mint

3 green onions, chopped

1/2 teaspoon sea salt

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Instructions

1. Toast the Cashews: In a dry skillet over medium heat, toast the raw cashews for about 2 minutes. Add the chili crunch and honey, stirring to coat the cashews evenly. Cook for another 2 minutes until golden. Remove from heat, transfer to a plate, sprinkle with coarse salt, and let cool.
2. Make the Dressing: Whisk together the cashew butter, rice vinegar, lime juice, water, soy sauce, fish sauce, garlic chili sauce, and ginger until smooth. Adjust thickness by adding more water if needed.
3. Prepare the Salad Base: In a large bowl, combine quinoa, edamame, matchstick carrots, cucumbers, sugar snap peas, red onion, cilantro, mint, green onions, and sea salt. Toss to combine.
4. Dress the Salad: Pour the dressing over the salad base and toss gently to coat. Adjust seasoning with extra salt or lime juice if needed.
5. Add the Cashew Topping: Fold in the cooled cashews just before serving. Serve immediately or store the topping separately and add before serving for optimal crunch.

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Notes

For extra protein, top with grilled chicken, tofu, or shrimp.

Make it spicier by adding more garlic chili sauce or fresh jalapeños.

Store the cashew topping separately to maintain crunch.

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Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 5g
• Sodium: 470mg
• Fat: 17g
• Saturated Fat: 2g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 7g
• Protein: 9g
• Cholesterol: 0mg