Introduction

This Cashew Crunch Edamame Salad is a vibrant and refreshing dish packed with crunchy textures and bright flavors. With a creamy cashew butter dressing and a mix of fresh vegetables, it’s perfect as a light lunch or a colorful side.

A white bowl filled with a layered salad, starting from the bottom with a bed of green leafy vegetables. Around the edges are sections of pale beige quinoa on the left, bright green edamame at the top, fresh green herbs to the right of the edamame, and thin cucumber slices to the right. There are thin strips of purple onion placed next to the cucumber and some more layered around the center. On the bottom right, there are shredded orange carrots, with chopped green snap peas next to them on the lower left side. The top center features a drizzle of creamy light tan dressing with roasted golden brown cashews scattered over it. Chopsticks rest on the edge of the bowl, sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 cups raw cashews
1 tablespoon chili crunch (we like the Momofuku brand!)
2 teaspoons honey
½ teaspoon coarse salt
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
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

Step 1: Heat a large skillet over medium heat. Add the raw cashews and toast for 2 minutes, stirring occasionally to prevent burning.
Step 2: Add the chili crunch and honey to the skillet with the cashews, toss to combine, and cook for an additional 2 minutes or until the cashews begin to brown.
Step 3: Transfer the cashews to a plate, season with coarse salt, and place them in the refrigerator or freezer to cool while you prepare the rest of the salad.
Step 4: In a bowl, whisk together the cashew butter, rice vinegar, lime juice, water, soy sauce, fish sauce, garlic chili sauce, and grated fresh ginger. Continue whisking until the dressing thins out. Add 1 teaspoon more water if needed to reach a pourable consistency.
Step 5: In a large bowl, combine the cooked quinoa, shelled edamame, matchstick carrots, sliced cucumbers, sugar snap peas, red onion, cilantro, mint, and green onions. Season with sea salt and toss well.
Step 6: Pour the dressing over the salad and toss until all ingredients are well coated.
Step 7: Add the cooled cashews to the salad and toss gently once more. Serve immediately or refrigerate until ready to enjoy.

Tips & Variations

For a nut-free option, substitute cashews with roasted pumpkin seeds and use sunflower seed butter in the dressing.
Swap white quinoa for red or tricolor quinoa for added color and a slightly nuttier flavor.
If you prefer less spice, reduce the amount of chili crunch and garlic chili sauce or omit altogether.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the cashew crunch separate until just before serving to maintain its crispiness. Reheat is not recommended; enjoy chilled or at room temperature.

How to Serve

A white bowl contains a colorful layered salad with eight distinct parts. On the bottom left, there is a pile of light yellow quinoa grains next to chopped green snap peas. Above that is a cluster of edamame beans with dark green skins. Thinly sliced red onion, light purple with white veins, rests near fresh cilantro leaves. On the opposite side, cucumber slices are stacked in a neat area, and under them are shredded orange carrots mixed with more thin red onion slices. On top of the salad is a creamy beige dressing drizzled over roasted, golden brown cashews that are slightly charred. The bowl sits on a white marbled surface, with gold-colored chopsticks placed at the top left side of the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad a day ahead. Just keep the cashew crunch separate and add it right before serving to keep it crunchy.

What can I substitute for fish sauce?

If you prefer a vegetarian version, use soy sauce or tamari as a substitute for the fish sauce. It will keep the umami flavor without seafood ingredients.