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A bowl of salad with quinoa, edamame, onions, cucumbers, carrots, cashews, and green onions, topped with a creamy dressing.
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4.50 from 2 votes

Cashew Crunch Edamame Salad Recipe

This cashew crunch edamame salad packs 30g of protein per serving. Our homemade chili crunch cashews and creamy cashew butter dressing get tossed with edamame, cucumber, sugar snap peas, carrots, quinoa and a whole bunch of herbs. Yum!
Prep Time35 minutes
Cook Time5 minutes
Total Time40 minutes
Course: Salad
Cuisine: American
Keyword: cashew crunch edamame salad
Servings: 4
Author: Emily Richter

Ingredients

Chili Crunch Cashews

Dressing

  • ⅓ cup creamy all-natural cashew butter
  • 2.5 tablespoons rice vinegar
  • 1.5 tablespoons fresh lime juice
  • 2 tablespoons water
  • 2 teaspoons soy sauce
  • ¼ teaspoon fish sauce
  • 1 teaspoon garlic chili sauce*
  • 1.5 teaspoon grated fresh ginger

Salad

  • 2 cups cooked white quinoa
  • 2 cups shelled edamame
  • 2 cups matchstick carrots
  • 2 cups sliced cucumbers sliced into half-moons
  • 2 cups sliced sugar snap peas
  • ½ cup thinly sliced red onion
  • ½ cup chopped fresh cilantro
  • ¼ cup chopped fresh mint
  • 3 green onions chopped
  • ½ teaspoon sea salt

Instructions

  • Begin by preparing the cashews. Heat a large skillet over medium heat. Add the cashews and toast for 2 minutes, stirring periodically. Add the chili crunch and honey to the cashews and toss. Cook for an additional 2 minutes or until the cashews begin to brown.
    A black skillet filled with roasted cashews topped with a spicy seasoning blend on a textured surface.
  • Transfer the cashews to a plate and season with salt. Put them in the refrigerator or freezer to cool.
    A plate of roasted cashews seasoned with chili flakes and salt on a light gray surface.
  • Next, place all the dressing ingredients into a bowl and whisk. The dressing will feel thick at first, but continue to whisk and it will thin out. If the dressing is still thick (this is determined by how oily the cashew butter is), add 1 teaspoon of water until it reaches the desired consistency. Set aside.
    A whisk in a white bowl containing a pale orange mixture on a speckled surface.
  • Add the quinoa, edamame, carrots, cucumbers, peas, red onion, cilantro, mint, and green onion to a bowl and toss. Season with salt and toss again.
    A colorful salad in a bowl includes cashews, edamame, quinoa, sliced cucumbers, shredded carrots, red onions, and herbs. A small bowl of dressing and chopped carrots are nearby.
  • Dress the salad and toss until coated. Add the cashews and toss again. Enjoy immediately or refrigerate.
    A hand pours creamy dressing over a salad with carrots, cucumbers, red onions, roasted chickpeas, and greens in a bowl.

Video

Notes

  • If you would like a spicier dressing, add 1-2 teaspoons more of chili garlic sauce.
  • Feel free to mix up the type of vegetables you use in this salad.
  • If you would like to add protein to this salad, we recommend our teriyaki salmon or air fryer tofu.

Nutrition

Calories: 773kcal | Carbohydrates: 77g | Protein: 30g | Fat: 39g | Fiber: 16g | Sugar: 16g