Ingredients
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)
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
- Make the dressing: In a small bowl or jar, whisk together the rice vinegar, soy sauce, toasted sesame oil, neutral oil, honey, freshly grated ginger, minced garlic, sesame seeds, and red pepper flakes if using, until well combined and emulsified to form a flavorful dressing.
- Combine salad ingredients: In a large bowl, mix the cooked and cooled shelled edamame, shredded cabbage, shredded carrots, thinly sliced red bell pepper, cucumber half-moons, radish slices, and green onions evenly to prepare the fresh vegetable base of the salad.
- Toss with dressing: Pour the prepared dressing over the salad mixture. Toss thoroughly to coat all the vegetables evenly with the tangy dressing, then taste and adjust seasoning if necessary to balance the flavors.
- Add final touches: Just before serving, gently fold in the chopped fresh cilantro and roughly chopped roasted cashews. This step ensures the salad maintains a crisp texture and the cashews stay crunchy.
- Serve: Serve the Cashew Crunch Edamame Salad chilled or at room temperature as a nutritious side dish or light meal, perfect for quick preparation and vibrant flavor.
Notes
- For a vegan option, substitute honey with maple syrup or agave nectar.
- Use tamari to make this salad gluten-free.
- To add extra protein, grilled chicken or tofu can be included.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; add cashews fresh before serving to keep them crunchy.
- If preferred, adjust the heat by varying or omitting the red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (for cooking edamame if not pre-cooked)
- Category: Salad
- Method: No-Cook
- Cuisine: Asian Fusion
- Diet: Vegetarian
