This crunchy edamame salad was super easy to toss together. Less chopping was required thanks to the coleslaw mix. You can serve it immediately or prep the salad and the dressing ahead of time then store it separately in the fridge. Drizzle the dressing on top when you are ready for a healthy, protein packed lunch or dinner!
Edamame Salad with Spicy Cashew Lime Dressing
Total Time 15 mins – Serves 3-4 – Vegan, Gluten Free
Ingredients
- 1 red bell pepper, diced
- 1 head of romaine, chopped
- 2 cups frozen edamame, thawed
- 1 bag coleslaw mix
- 2 green onions, sliced
- 5-7 fresh basil leaves, sliced
- 1/4 cup fresh cilantro, finely chopped
- 1/4 cup sliced almonds (or peanuts) – optional
- Salt & Pepper to taste
- 1 Jalapeno, sliced – optional
Dressing
- 1/4 cup cashew butter
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tsp sriracha
- 1/2 tsp garlic powder
- 1/2 tsp ginger powder
- Juice of one lime
- 2 tbsp maple syrup
- 3-4 tbsp water (depending on desired consistency)
Instructions
- Combine salad ingredients in a large salad bowl and season with a little salt and pepper
- In a small bowl, combine the dressing ingredients up to the maple syrup. Add the water one tablespoon at a time until you reach the desired consistency
- Toss the salad and the dressing if serving immediately or store separately in the fridge.
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