Cashew Crunch Edamame Salad (Print Version)
A vibrant blend of quinoa, edamame, cucumbers, and crunchy cashews in a tangy cashew dressing.
# Ingredients:
→ Toasted Cashew Topping
01 -
1 1/2 cups raw cashews
02 -
1 tablespoon chili crunch
03 -
2 teaspoons honey
04 -
1/2 teaspoon coarse salt
→ Dressing
05 -
1/3 cup creamy cashew butter
06 -
2 1/2 tablespoons rice vinegar
07 -
1 1/2 tablespoons fresh lime juice
08 -
2 tablespoons water
09 -
2 teaspoons soy sauce
10 -
1/4 teaspoon fish sauce
11 -
1 teaspoon garlic chili sauce
12 -
1 1/2 teaspoons grated fresh ginger
→ Salad Base
13 -
2 cups cooked white quinoa
14 -
2 cups shelled edamame
15 -
2 cups matchstick carrots
16 -
2 cups sliced cucumbers, cut in half-moons
17 -
2 cups sliced sugar snap peas
18 -
1/2 cup thinly sliced red onion
19 -
1/2 cup chopped fresh cilantro
20 -
1/4 cup chopped fresh mint
21 -
3 green onions, chopped
22 -
1/2 teaspoon sea salt
# Instructions:
01 -
Toast raw cashews in a dry skillet over medium heat for 2 minutes. Add chili crunch and honey, stirring to coat, and cook for an additional 2 minutes until lightly golden.
02 -
Transfer the toasted cashews to a plate, sprinkle with coarse salt, and let them cool completely.
03 -
Whisk together cashew butter, rice vinegar, lime juice, water, soy sauce, fish sauce, garlic chili sauce, and grated ginger in a bowl until the mixture is smooth. Add extra water as needed for desired consistency.
04 -
In a large mixing bowl, toss together cooked white quinoa, shelled edamame, matchstick carrots, cucumber half-moons, sugar snap peas, red onion, cilantro, mint, chopped green onions, and sea salt.
05 -
Pour the prepared dressing over the salad ingredients and toss gently to ensure even coating.
06 -
Fold in the cooled chili crunch cashews just before serving.
# Notes:
01 -
For optimal texture, chill the salad and cashew topping separately and combine just before serving.