Cashew Crunch Edamame Salad Recipe
This Cashew Crunch Edamame Salad combines a delightful mix of crunchy toasted cashews, fresh vegetables, and a creamy, tangy dressing made from cashew butter and chili crunch. Perfect as a vibrant, nutritious meal or side dish, it features quinoa, edamame, and crisp snap peas for a satisfying texture and fresh herbaceous notes from cilantro and mint.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
Scale
Cashew Crunch
- 1.5 cups raw cashews
- 1 tablespoon chili crunch (Momofuku brand recommended)
- 2 teaspoons honey
- ½ teaspoon coarse salt
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
- Toast Cashews: Heat a large skillet over medium heat. Add the raw cashews and toast for 2 minutes, stirring occasionally to ensure even browning. Then, add the chili crunch and honey, tossing the mixture well. Continue cooking for another 2 minutes or until the cashews start to brown and are fragrant.
- Cool Cashews: Transfer the toasted cashews onto a plate and sprinkle with coarse salt. Place them in the refrigerator or freezer to cool down and maintain their crunchiness.
- Prepare Dressing: In a bowl, whisk together the cashew butter, rice vinegar, fresh lime juice, water, soy sauce, fish sauce, garlic chili sauce, and grated fresh ginger. The dressing will initially be thick, but keep whisking until it thins out. If still too thick, add up to 1 teaspoon more water to reach the desired consistency. Set aside.
- Assemble Salad: In a large bowl, combine the cooked quinoa, shelled edamame, matchstick carrots, sliced cucumbers, sugar snap peas, thinly sliced red onion, chopped cilantro, chopped mint, and chopped green onions. Sprinkle with sea salt and toss well to distribute the flavors evenly.
- Dress and Serve: Pour the prepared dressing over the salad mixture and toss thoroughly until everything is well coated. Add the cooled cashew crunch and toss gently one more time. Serve immediately for the freshest texture or refrigerate for a chilled option.
Notes
- Use fresh cashew butter for best creamy dressing texture.
- Chili crunch adds a spicy, crunchy element; substitute with your favorite chili oil if unavailable.
- Quinoa should be fully cooked and cooled before adding to the salad.
- Adjust the amount of honey or chili crunch according to your taste preference.
- This salad can be prepared ahead; keep cashews separate until ready to serve to maintain crunchiness.
Keywords: cashew salad, edamame salad, quinoa salad, vegetarian salad, healthy salad, crunchy salad, Asian-inspired salad
