Edamame Cashew Crunch Salad



  • 1 pound frozen edamame (not in the shell) 16 ounce
  • 2 cups shredded red cabbage
  • 3 cups finely chopped kale
  • 2 large carrots, shredded
  • ¼ cup chopped scallions
  • ½ cup chopped cilantro
  • 1 cup chopped roasted cashews
  • Optional: crispy wonton strips


  • 3 tbsp creamy peanut butter preferably unsalted
  • 2 tbsp rice vinegar
  • 2 tbsp honey 
  • 1 tbsp sesame oil
  • 2 tbsp low sodium soy sauce or tamari
  • 1 tsp grated fresh ginger
  • 2 clove garlic, minced
  • 2 tsp sriracha or chili garlic sauce
  • 2-3 tbsp water to thin


  1. Meanwhile, add the edamame to a bowl with 1/2 cup of water and cover. Microwave on high for 5-7 minutes or add to a steamer basket and steam on the stove.
  2. While those are cooking, prepare the other veggies. Shred the cabbage, finely chop the kale, grate the carrot and chop the scallions and cilantro.
  3. When the edamame is done, let cool for about 5 minutes.
  4. Add all ingredients for the dressing into a shaker bottle, mason jar, or just a bowl and whisk together until smooth. Taste and adjust seasonings as desired.
  5. Add edamame and all veggies to a large mixing bowl.
  6. Pour the dressing on top and mix until well combined.
  7. Top with chopped cashews and a sprinkle of red pepper flakes.

I’m Brandy, and I am passionate about helping people improve their relationship with food and address their health concerns.