Description
A vibrant, protein-packed salad featuring crisp vegetables, edamame, and a creamy cashew-based dressing with Asian-inspired flavors.
Ingredients
Scale
- 2 cups shelled edamame, cooked and cooled
- 4 cups mixed greens (spinach and arugula)
- 2 medium carrots, julienned
- 1 red bell pepper, thinly sliced
- 1 cup purple cabbage, finely shredded
- 1 cucumber, diced
- 3 green onions, sliced diagonally
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons sesame seeds
- 1/3 cup roasted peanuts, roughly chopped
- 1/2 cup raw cashews, soaked 2-4 hours
- 3 tablespoons fresh lime juice
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon tahini
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1 teaspoon maple syrup
- 1/4 to 1/3 cup water, as needed
- Pinch of salt to taste
Instructions
- 1. Soak cashews in warm water for 2-4 hours until softened.
- 2. Cook edamame according to package directions, drain, rinse with cold water, and cool completely.
- 3. Prepare all vegetables: wash and dry greens, julienne carrots, slice bell pepper, shred cabbage, dice cucumber, and slice green onions.
- 4. Drain and rinse soaked cashews. Add to blender with lime juice, rice vinegar, sesame oil, tahini, soy sauce, ginger, garlic, and maple syrup.
- 5. Blend until smooth, adding water gradually until desired consistency is reached.
- 6. Taste dressing and adjust seasonings as needed.
- 7. Combine all salad ingredients except sesame seeds and peanuts in a large bowl.
- 8. Add half the dressing and toss gently. Add more dressing as needed.
- 9. Top with sesame seeds and chopped peanuts before serving.
Notes
Store undressed salad components separately in refrigerator for up to 3 days. Dressing keeps for 5 days and may need water to thin after storage.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 245
- Sugar: 8g
- Sodium: 285mg
- Fat: 16g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 12g