Cashew Crunch Edamame Salad
This cashew crunch edamame salad brings sharp textures and a sesame-ginger pop in every forkful. Thin-sliced vegetables and toasty cashews keep each bite lively and bright.
Servings: 4
Equipment
- Food Processor or Mandoline
- Microplane Optional
- Metal Tongs or Salad Tongs
Ingredients
For the Salad
- 2 Cups edamame cooked, cooled and shelled
- 2 Cups cabbage red, green or a mix, shredded
- ½ Cup carrots shredded
- ½ red bell pepper thinly sliced
- ½ cucumber thinly sliced into half-moons
- 3 to 4 radishes thinly sliced
- 3 green onions thinly sliced
- ¾ Cup roasted cashews roughly chopped
- ¼ Cup fresh cilantro chopped
For the Sesame-Ginger Dressing
- 3 Tablespoons rice vinegar
- 2 Tablespoons soy sauce or tamari
- 1 Tablespoon toasted sesame oil
- 1 Tablespoon neutral oil canola, olive or avocado oil
- 1 Tablespoon honey or maple syrup
- 1 Teaspoon ginger freshly grated
- 1 Clove garlic small, minced
- 1 Teaspoon sesame seeds
- 1 Pinch red pepper flakes optional
Instructions
- In a small bowl or jar, whisk together rice vinegar, soy sauce, sesame oil, neutral oil, honey, ginger, garlic, sesame seeds, and red pepper flakes if using.
- In a large bowl, combine edamame, cabbage, carrots, bell pepper, cucumber, radishes, and green onions.
- Pour the dressing over the salad and toss to coat evenly. Taste and adjust seasoning if needed.
- Fold in cilantro and cashews just before serving for maximum crunch.
- Serve chilled or at room temperature.
Notes
Slice thin: Thinner cuts mean more crunch in every bite of this hearty salad.
Dry the vegetables: Pat damp vegetables so the dressing clings instead of watering down.
Add cashews last: Stir them in right before serving to keep their crunch.
No microplane? If you don’t have one, mince ginger very finely with a knife or mash it with a mortar and pestle to release juices.
Taste the dressing: Balance salty, tangy and sweet before tossing.
Toss gently: Use wide strokes to keep vegetables intact.
Make ahead: Make the dressing a day ahead and chop vegetables in the morning. Combine everything just before leaving so it stays fresh if you're taking it to a potluck or just want a meal prep option.
Dry the vegetables: Pat damp vegetables so the dressing clings instead of watering down.
Add cashews last: Stir them in right before serving to keep their crunch.
No microplane? If you don’t have one, mince ginger very finely with a knife or mash it with a mortar and pestle to release juices.
Taste the dressing: Balance salty, tangy and sweet before tossing.
Toss gently: Use wide strokes to keep vegetables intact.
Make ahead: Make the dressing a day ahead and chop vegetables in the morning. Combine everything just before leaving so it stays fresh if you're taking it to a potluck or just want a meal prep option.
Nutrition
Calories: 297kcal | Carbohydrates: 27g | Protein: 15g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Sodium: 534mg | Potassium: 743mg | Fiber: 7g | Sugar: 11g | Vitamin A: 3365IU | Vitamin C: 41mg | Calcium: 103mg | Iron: 4mg
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