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Crunchy Cashew and Edamame Salad with Sesame Dressing

This cashew crunch edamame salad is a hearty, vegetable-forward bowl that delivers about 30 grams of protein per serving. Toasty, spicy chili crunch cashews and a creamy cashew-butter dressing are tossed with shelled edamame, cucumber, sugar snap peas, shredded carrots, cooked quinoa and fresh herbs for a satisfying main-dish salad that also works perfectly for meal prep.

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.

I make quinoa salads constantly because they hold up well and stay satisfying for lunches and dinners. This edamame salad stands out thanks to three main elements: protein-packed edamame, crunchy seasoned cashews, and a silky cashew butter dressing with a bright hit of lime. It’s easy to scale, stores well, and is full of contrasting textures — creamy, crunchy and crisp.

What sets this edamame salad apart?

The star is the homemade chili crunch cashews. Made from raw cashews tossed with chili crunch seasoning, a touch of honey and coarse salt, they’re quick to prepare on the stovetop and add sweet-spicy crunch to the salad. The dressing is another highlight: cashew butter creates a luxuriously creamy base, rice vinegar and lime juice add brightness, and garlic chili sauce brings gentle heat.

What makes this salad so high in protein?

This salad relies on vegetarian protein sources that pair well together to create a balanced bowl:

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

Hearty Enough for a Main Dish

With roughly 30 grams of protein per serving, this salad easily serves as a complete meal. It combines creamy dressing, crunchy cashews, and a generous mix of vegetables and quinoa. Highlights include:

  • Creamy cashew chili-garlic dressing
  • Stovetop chili crunch cashews for bold flavor and texture
  • A veggie-rich base with edamame, quinoa, carrots, cucumber, sugar snap peas, red onion, green onion, cilantro and mint
A hand pours creamy dressing over a salad with carrots, cucumbers, red onions, roasted chickpeas, and greens in a bowl.

Top Tips for the Cashew Crunch Edamame Salad

Make ahead: The dressing and cooked quinoa can be prepared up to a day in advance. Store them separately and combine with the vegetables and cashews when ready to serve to keep textures optimal.

Want more protein? Add cooked salmon, grilled chicken, or crisped tofu on top for an even heartier bowl.

Double the batch: This salad makes excellent leftovers. Keep cashews and dressing separate until serving if you want the cashews to stay crisp.

Storage

Store leftover salad and cashews in separate airtight containers in the refrigerator. The salad keeps well for up to 5 days; the cashews remain crisp for about a week when refrigerated.

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

Cashew Crunch Edamame Salad Recipe

Prep time: 35 mins • Cook time: 5 mins • Total: 40 mins • Serves: 4

Ingredients

Chili Crunch Cashews

  • 1.5 cups raw cashews
  • 1 tablespoon chili crunch (adjust to taste)
  • 2 teaspoons honey
  • 1/2 teaspoon coarse salt

Dressing

  • 1/3 cup creamy all‑natural cashew butter
  • 2.5 tablespoons rice vinegar
  • 1.5 tablespoons fresh lime juice
  • 2 tablespoons water (plus extra to thin if needed)
  • 2 teaspoons soy sauce
  • 1/4 teaspoon fish sauce (optional)
  • 1 teaspoon garlic chili sauce (adjust for heat)
  • 1.5 teaspoons grated fresh ginger

Salad

  • 2 cups cooked white quinoa
  • 2 cups shelled edamame (cooked)
  • 2 cups matchstick carrots
  • 2 cups sliced cucumber (half-moons)
  • 2 cups sliced sugar snap peas
  • 1/2 cup thinly sliced red onion
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint
  • 3 green onions, chopped
  • 1/2 teaspoon sea salt, plus more to taste

Instructions

  1. Prepare the cashews: heat a large skillet over medium. Add the raw cashews and toast for about 2 minutes, stirring so they brown evenly. Add the chili crunch and honey, toss to coat, and cook another 2 minutes until the cashews deepen in color and become fragrant.
  2. Transfer the cashews to a plate and sprinkle with coarse salt. Chill in the refrigerator or freezer to cool and crisp.
  3. Make the dressing: whisk together cashew butter, rice vinegar, lime juice, water, soy sauce, fish sauce (if using), garlic chili sauce and grated ginger. The mixture may be thick at first; keep whisking until smooth. If needed, add an extra teaspoon of water at a time until the dressing reaches a pourable consistency.
  4. Assemble the salad: combine cooked quinoa, edamame, carrots, cucumber, snap peas, red onion, cilantro, mint and green onions in a large bowl. Season with sea salt and toss to combine.
  5. Pour the dressing over the salad and toss until everything is evenly coated. Add the chili crunch cashews, toss gently, and serve immediately. Refrigerate leftovers, keeping cashews separate if you prefer extra crunch.

Tips & Notes

  • For extra heat, increase the garlic chili sauce by 1–2 teaspoons.
  • Swap in other seasonal vegetables as desired — the salad is very flexible.
  • If you prefer animal protein, top the salad with cooked salmon or baked tofu for additional substance.

Nutrition (approx. per serving)

Calories: 773 kcal, Carbohydrates: 77 g, Protein: 30 g, Fat: 39 g, Fiber: 16 g, Sugar: 16 g

Nutrition information is an approximation and should be used as a general guide.

Photography by: The Wooden Skillet