Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cashew Crunch Edamame Salad: A Vibrant and Crunchy Fusion Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Amy
  • Prep Time: 30 minutes
  • Cook Time: 5 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: Mixing, Toasting
  • Cuisine: Fusion

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.


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


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.

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.


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