Cashew Crunch Edamame Salad

Cashew Crunch Edamame Salad - 1 Cashew Crunch Edamame Salad - 2

By Emily Richter

4/24/2025

This cashew crunch edamame salad is not only veggie-packed, it’s loaded with 30g of protein per serving. My homemade chili crunch cashews and creamy cashew butter dressing get tossed with edamame, cucumber, sugar snap peas, carrots, quinoa and a whole bunch of herbs for one of the most epic salads I’ve ever created.

A bowl containing quinoa, cashews, sliced red onions, carrots, cucumbers, edamame, and greens, topped with a creamy dressing. Additional ingredients are in small bowls around it. - 3 Loading - 4 Loading - 5

I love a good, hearty salad over here, and that’s no secret! I’ve been making veggie-packed quinoa salads for years, and this beaut of an edamame salad might take the cake for my new favorite 👑 It packs a whopping 30g of protein per serving, can be meal prepped ahead of time (thank you, hearty veggies — insert –> edamame!), and the homemade chili crunch cashews are just omg so so so good.

Speaking of, did you know that edamame has 17g of protein per cup? I’ve been adding it to everything lately to get that extra protein– ground beef ramen , air fryer salmon bites bowls, and coconut chicken .

what sets this edamame salad apart?

The showstopper is — THE HOMEMADE CHILI CRUNCH CASHEWS! Made with raw cashews , chili crunch , honey , and course salt , they’re simple yet so flavor-packed. I’ve been making larger batches just to snack on 😋

Runner up for show stopping ingredient is the homemade dressing . It’s super creamy thanks to cashew butter, a lil bit spicy thanks to garlic chili sauce, and perfectly tart courtesy of a fresh squeeze of lime juice.

What makes this salad so high in protein?

You can thank the following vegetarian protein powerhouses:

  • Edamame: 17g protein per 1 cup
  • Cashews: 5g protein per 1/4 cup
  • Quinoa: 7g protein per 1 cup
A plate of roasted cashews seasoned with chili flakes and salt on a light gray surface. - 6

Hearty Enough for a Main Dish

It takes a special salad to pack enough substance to be eaten as a main dish, and boy is this salad one of them! 30g of protein means you’ll fill yourself with delicious and nutritious ingredients that come together to make a hearty and flavorful salad. What you’ll get:

  • Super creamy cashew chili garlic dressing
  • Homemade chili crunch cashews that are actually super easy to make on the stovetop.
  • Veggie-packed salad with edamame, quinoa, carrots, cucumber, sugar snap peas, red onion, green onion, cilantro and mint. YUM!
A hand pours creamy dressing over a salad with carrots, cucumbers, red onions, roasted chickpeas, and greens in a bowl. - 7

Top Tips for My Cashew Crunch Edamame Salad

Add protein: For even more protein, add my teriyaki salmon or air fryer tofu on top of your salad.

Double the recipe: This salad makes great leftovers and can be enjoyed for lunch or dinner the next day.

How long does this last in the fridge?

If you have leftovers, I recommend storing the salad and cashews separately in airtight containers in the refrigerator. The salad will stay fresh for up to 5 days , and the cashews will stay fresh for a week .

A colorful salad with cashews, quinoa, cucumbers, red onions, sliced carrots, green beans, and greens, topped with a creamy dressing, served in a bowl. - 8

Ingredients1x2x3x

Chili Crunch Cashews

  • ▢ 1.5 cups raw cashews
  • ▢ 1 tablespoon chili crunch , we like the Momofuku brand!
  • ▢ 2 teaspoons honey
  • ▢ ½ teaspoon coarse salt

Dressing

  • ▢ ⅓ cup creamy all-natural cashew butter
  • ▢ 2.5 tablespoons rice vinegar
  • ▢ 1.5 tablespoons fresh lime juice
  • ▢ 2 tablespoons water
  • ▢ 2 teaspoons soy sauce
  • ▢ ¼ teaspoon fish sauce
  • ▢ 1 teaspoon garlic chili sauce*
  • ▢ 1.5 teaspoon grated fresh ginger

Salad

  • ▢ 2 cups cooked white quinoa
  • ▢ 2 cups shelled edamame
  • ▢ 2 cups matchstick carrots
  • ▢ 2 cups sliced cucumbers , sliced into half-moons
  • ▢ 2 cups sliced sugar snap peas
  • ▢ ½ cup thinly sliced red onion
  • ▢ ½ cup chopped fresh cilantro
  • ▢ ¼ cup chopped fresh mint
  • ▢ 3 green onions , chopped
  • ▢ ½ teaspoon sea salt

Instructions

  • Begin by preparing the cashews. Heat a large skillet over medium heat. Add the cashews and toast for 2 minutes, stirring periodically. Add the chili crunch and honey to the cashews and toss. Cook for an additional 2 minutes or until the cashews begin to brown.
  • Transfer the cashews to a plate and season with salt. Put them in the refrigerator or freezer to cool.
  • Next, place all the dressing ingredients into a bowl and whisk. The dressing will feel thick at first, but continue to whisk and it will thin out. If the dressing is still thick (this is determined by how oily the cashew butter is), add 1 teaspoon of water until it reaches the desired consistency. Set aside.
  • Add the quinoa, edamame, carrots, cucumbers, peas, red onion, cilantro, mint, and green onion to a bowl and toss. Season with salt and toss again.
  • Dress the salad and toss until coated. Add the cashews and toss again. Enjoy immediately or refrigerate.

Tips & Notes

  • If you would like a spicier dressing, add 1-2 teaspoons more of chili garlic sauce.
  • Feel free to mix up the type of vegetables you use in this salad.
  • If you would like to add protein to this salad, we recommend our teriyaki salmon or air fryer tofu.

Watch It

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds , we’d love to see what you’re up to!

Photography by: The Wooden Skillet

A bowl of salad with quinoa, edamame, onions, cucumbers, carrots, cashews, and green onions, topped with a creamy dressing. - 9

Cashew Crunch Edamame Salad Recipe

Ingredients

Chili Crunch Cashews

  • 1.5 cups raw cashews
  • 1 tablespoon chili crunch we like the Momofuku brand!
  • 2 teaspoons honey
  • ½ teaspoon coarse salt

Dressing

  • ⅓ cup creamy all-natural cashew butter
  • 2.5 tablespoons rice vinegar
  • 1.5 tablespoons fresh lime juice
  • 2 tablespoons water
  • 2 teaspoons soy sauce
  • ¼ teaspoon fish sauce
  • 1 teaspoon garlic chili sauce*
  • 1.5 teaspoon grated fresh ginger

Salad

  • 2 cups cooked white quinoa
  • 2 cups shelled edamame
  • 2 cups matchstick carrots
  • 2 cups sliced cucumbers sliced into half-moons
  • 2 cups sliced sugar snap peas
  • ½ cup thinly sliced red onion
  • ½ cup chopped fresh cilantro
  • ¼ cup chopped fresh mint
  • 3 green onions chopped
  • ½ teaspoon sea salt

Instructions

  • Begin by preparing the cashews. Heat a large skillet over medium heat. Add the cashews and toast for 2 minutes, stirring periodically. Add the chili crunch and honey to the cashews and toss. Cook for an additional 2 minutes or until the cashews begin to brown.
  • Transfer the cashews to a plate and season with salt. Put them in the refrigerator or freezer to cool.
  • Next, place all the dressing ingredients into a bowl and whisk. The dressing will feel thick at first, but continue to whisk and it will thin out. If the dressing is still thick (this is determined by how oily the cashew butter is), add 1 teaspoon of water until it reaches the desired consistency. Set aside.
  • Add the quinoa, edamame, carrots, cucumbers, peas, red onion, cilantro, mint, and green onion to a bowl and toss. Season with salt and toss again.
  • Dress the salad and toss until coated. Add the cashews and toss again. Enjoy immediately or refrigerate.

Video

Notes

  • If you would like a spicier dressing, add 1-2 teaspoons more of chili garlic sauce.
  • Feel free to mix up the type of vegetables you use in this salad.
  • If you would like to add protein to this salad, we recommend our teriyaki salmon or air fryer tofu.

Nutrition