it Cashew Crunch Edamame Salad Not only is it packed with vegetables, it’s also packed with 30 grams of protein per serving. Our homemade Chili Crunch Cashews and Creamy Cashew Butter Dressing combine with edamame, cucumber, sugar snap peas, carrots, quinoa and a whole bunch of herbs to create one of the most epic salads we’ve ever made .
We love a good, hearty salad around here, and it’s no secret! We are making vegetable-packed Quinoa Salad over the years, and this beauty of edamame salad just might be the perfect addition to our new favorite cake 👑 It has 30 grams of protein per serving, the meals can be prepared ahead of time (thanks, hearty veggies!), and the home Chilli Crunch made with OMG the cashews are so good.
Our showstopper is – Homemade Chili Crunch Cashews! made with Raw Cashews, Chilli Crisp, HoneyAnd of course saltThey are simple yet packed with flavor. We’re making big batches just to snack on
Runner-up for Show Stopping Ingredient Homemade DressingIt’s super creamy because of the cashew butter, slightly spicy because of the garlic chili sauce, and perfectly tangy because of the fresh squeeze of lemon juice.
Hearty enough for main dishes
Packing enough ingredients to eat as a main dish requires a special salad, and this salad is one of them! 30 grams of protein means you’ll fill yourself up with delicious and nutritious ingredients that come together to make a hearty and delicious salad. what do you get:
- super creamy Cashew Chili Garlic Dressing
- home make Chilli Crunch Cashews Which are actually super easy to make on the stovetop.
- Vegetable Salad With edamame, quinoa, carrots, cucumber, sugar snap peas, red onion, green onion, cilantro and mint. Yum!
You can thank the following vegan protein powerhouses:
- Edamame: 17 grams protein per 1 cup
- Cashews: 5 grams protein per 1/4 cup
- Quinoa: 7 grams protein per 1 cup
Top Tips for Edamame Salad
If you have leftovers, we recommend storing the lettuce and cashews separately in airtight containers in the refrigerator. the salad will remain fresh 3-4 daysand the cashews will remain fresh a week,
-
Start by preparing the cashews. Heat a large pan over medium heat. Add cashews and fry for 2 minutes while stirring occasionally. Add cashew crunch and honey and toss. Cook for an additional 2 minutes or until cashews begin to brown.
-
Take out the cashews in a plate and add salt. Keep them in the refrigerator or freezer to cool.
-
Next, place all the dressing ingredients in a bowl and whisk. The dressing will seem thick initially, but with continuous stirring it will thin out. If the dressing is still thick (this is determined by how oily the cashew butter is), add 1 teaspoon water until it reaches the desired consistency. Cancel.
-
Add quinoa, edamame, carrots, cucumbers, peas, red onion, cilantro, mint and green onion to a bowl and toss. Add salt and toss again.
-
Dress the salad and toss until coated. Add cashews and toss again. Enjoy immediately or refrigerate.
- If you want a spicier dressing, add 1-2 more teaspoons of chili garlic sauce.
- Feel free to mix up the types of vegetables you use in this salad.
- If you want to add protein to this salad, we recommend our Teriyaki Salmon or Air Fryer Tofu.
Calories: 773 kilo calories, Carbohydrates: 77 Yes, Protein: 30 Yes, thick: 39 Yes, Fiber: 16 Yes, Sugar: 16 Yes
Nutrition information is calculated automatically, so it should be used as an estimate only.
Photography: The photos in this post are by Erin from The Wooden Skillet.
