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Crunchy Cashew Edamame Salad

A bright, crunchy edamame salad studded with roasted cashews and a tangy sesame-lime dressing — quick to toss together and great for lunches or potlucks.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 4

Ingredients

Salad

  • 2 cup shelled edamame (frozen, thawed or lightly blanched)
  • 1 cup roasted cashews, coarsely chopped
  • 2 cup shredded napa or green cabbage
  • 1 each red bell pepper, thinly sliced
  • 1 each medium carrot, julienned or shredded
  • 3 each scallions (green onions), thinly sliced
  • 1/3 cup fresh cilantro leaves, chopped

Dressing

  • 2 tbsp low-sodium soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tbsp neutral oil (canola or grapeseed)
  • 1 tbsp fresh lime juice
  • 1 tbsp honey or maple syrup

Garnish & Seasoning

  • 2 tbsp toasted sesame seeds
  • to taste salt and freshly ground black pepper

Instructions

Preparation Steps

  • If using frozen edamame, rinse under warm water or blanch 1–2 minutes in boiling water, then drain and pat dry. Place the edamame in a large mixing bowl.
  • Heat a dry skillet over medium. Add the cashews and toast, stirring frequently, until fragrant and lightly browned, about 5–7 minutes. Transfer to a plate to cool. Wipe the pan, then toast sesame seeds 1–2 minutes until golden; remove and cool.
  • While the nuts cool, whisk the dressing: combine soy sauce, rice vinegar, sesame oil, neutral oil, lime juice and honey in a small bowl or jar and shake until well emulsified.
  • Add the shredded cabbage to the bowl with edamame and pour in half of the dressing. Toss to combine and let sit 8–10 minutes — this softens the cabbage and helps flavors meld.
  • Add sliced bell pepper, carrot, scallions, cilantro, toasted cashews and sesame seeds to the bowl. Drizzle with the remaining dressing and toss gently until everything is evenly coated. Taste and adjust seasoning with salt and pepper if needed.
  • Serve immediately for maximum crunch, or chill 20–30 minutes if you prefer a colder salad. Leftovers keep covered in the refrigerator up to 3 days (toss before serving).

Notes

For the best texture, add the cashews and sesame seeds just before serving so they stay crunchy. The salad can sit 8–10 minutes after dressing to soften the cabbage, which mellows the flavors.
This recipe is an original creation inspired by classic Crunchy Cashew Edamame Salad flavors. All ingredient ratios and instructions are independently developed.