Cashew Crunch Edamame Salad

Cashew Crunch Edamame Salad has become my go—to recipe for lively gatherings and easy lunches alike. This dish brings a little bit of everything I crave crisp vegetables roasted nuts balanced heat a silky cashew dressing and the pure joy of tossing it all together in one big bowl. It always disappears quickly whenever I set it out and I just love how its bright crunch wakes up any mealtime.

The first time I made this salad I knew immediately it would join my regular rotation. Family and friends have asked for the recipe more times than I can count and it is perfect for both meal prep and parties. The cashew crunch is truly addictive.

Ingredients

• Raw cashews: they add rich crunch and a buttery flavor make sure they are unsalted and fresh
• Chili crunch: brings gentle heat and a savory kick choose your favorite brand or homemade version for extra flavor control
• Honey: a little sweetness balances the heat and ties the cashews together with the other flavors try local honey if you can
• Coarse salt: finishes the warm nuts so flavors pop use a flaky variety for best results
• Creamy cashew butter: forms the base of the dressing look for unsweetened and unsalted kinds for better seasoning control
• Rice vinegar: this provides needed acid to brighten the whole dish standard or seasoned both work
• Fresh lime juice: adds zestiness and just enough tang juice the lime right before using
• Water: thins the dressing to a pourable consistency filtered if possible to keep flavors clean
• Soy sauce: lends umami and saltiness tamari also works for gluten free
• Fish sauce: just a splash deepens savoriness optional but truly boosts taste
• Garlic chili sauce: gives a lively heat and garlicky note find it in the international aisle for big flavor impact
• Fresh ginger: grated for zing and a warm aromatic lift use a spoon to peel and the fine holes of a grater
• Cooked white quinoa: fluffy protein rich base make extra for easy lunches through the week
• Shelled edamame: brings plant protein and loved for its bite look for already shelled in the freezer section
• Matchstick carrots: ready cut for simplicity or hand slice for fresher flavor and crunch
• Sliced cucumbers: pick a crisp thin skin variety like Persian and slice just before mixing
• Sliced sugar snap peas: for a sweet green bite trim strings off for tenderness
• Thinly sliced red onion: for sharpness and pretty color choose a fresh firm bulb
• Chopped fresh cilantro: fresh bursts of green herb flavor pick leaves off thick stems
• Chopped fresh mint: a cooling contrast to the spicy nutty notes use leaves only
• Green onions: chopped both white and green parts for subtle oniony flavor
• Sea salt: used for seasoning the salad to highlight every ingredient

Instructions

Toast the Cashews:

Spread raw cashews in a dry skillet set over medium heat Once they begin to turn golden in spots after about two minutes stir in chili crunch and honey Keep stirring for another two minutes The honey will caramelize and the chili crunch fragrance will bloom The cashews turn gently brown and toasted

Cool and Season the Cashews:

Slide the hot cashews out onto a large plate Immediately sprinkle with coarse salt Gently toss to coat Let them cool completely so they will stay crisp when added to the salad

Make the Dressing:

Whisk together cashew butter rice vinegar lime juice water soy sauce fish sauce garlic chili sauce and fresh ginger in a mixing bowl Use a fork or a small whisk for a creamy smooth consistency If it is too thick drizzle in an extra spoonful of water until pourable Taste and adjust seasoning to balance salty sweet tang

Assemble the Salad Base:

In a very large salad bowl combine cooked white quinoa shelled edamame matchstick carrots sliced cucumbers snap peas thin red onion chopped cilantro mint green onions and sea salt Toss thoroughly so the vegetables and grains are evenly mixed

Dress the Salad:

Pour all the dressing over the veggie and quinoa mixture Use tongs or a large spoon to toss well making sure every bit gets coated in the creamy dressing

Add Cashew Crunch and Finish:

Once the salad base is dressed sprinkle in the cooled chili honey cashews Fold them in gently This keeps them crisp Serve right away or refrigerate to chill before serving

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My favorite addition here is the fresh mint It seems simple but brings the whole bowl alive Sometimes I pick the mint straight from my small kitchen garden which makes the experience oddly special and gets everyone talking about fresh herbs

Storage Tips

This salad keeps beautifully in the refrigerator for up to three days Store the dressing separately if you want to keep the veggies crisp Longer marination softens the vegetables a bit which some people love as flavors meld even more

Ingredient Swaps

Feel free to use brown rice or farro instead of quinoa Baby spinach makes a gentle stand in for snap peas Try toasted peanuts instead of cashews or tahini instead of cashew butter for a different depth

Serving Ideas

Serve as a main dish for lunch or add grilled chicken tofu or shrimp for a larger meal This salad hugs summer potlucks beautifully and is always an eye catching side on a buffet

Cashew Crunch Edamame Salad in Food Culture

This recipe nods to both modern plant forward cooking and influences from Asian flavor profiles It reminds me of summer lunches in Vietnamese and Thai restaurants where freshness rules and everything feels vibrant

Seasonal Adaptations

Add thin strips of bell pepper in summer or sliced radish in early spring Frozen edamame works perfectly so you can make this salad year round Use wild herbs or sorrel for a slightly tangy background in late spring

Success Stories

I have taken this salad to many barbecues and never once brought any leftovers home People love the combination of familiar and unexpected flavors Last summer it was the only dish at my friend’s party that was completely finished by the end of the night

Freezer Friendly Tips

While this salad should not be frozen as a finished dish you can freeze the chili honey cashews and cooked quinoa for easy meal prep in advance Freeze in separate sealed bags then assemble with fresh vegetables when you are ready

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If you are ready for a cool zesty salad that offers protein and color without fuss you truly cannot go wrong with this one

Frequently Asked Questions

→ How do you get cashews crisp and flavorful?

Toast raw cashews in a skillet with chili crunch and honey until golden, then cool completely for the best texture.

→ Can I substitute the creamy dressing ingredients?

Use peanut butter if cashew butter is unavailable, and adjust the vinegar or lime to taste for balance.

→ What type of quinoa works best?

Fluffy, cooked white quinoa absorbs the dressing and blends evenly with vegetables for a hearty base.

→ Is this salad best served hot or cold?

Enjoy it chilled for crisp texture, though it also works well at room temperature shortly after assembling.

→ Which vegetables add the most crunch?

Cucumbers, carrots, and sugar snap peas offer fresh crunch, enhancing the salad's overall texture and flavor.