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Cashew Edamame Salad

Cashew Edamame Salad: A Crunchy, Tangy Twist for Meal Prep

Discover the Cashew Edamame Salad, a crunchy and tangy meal prep option that transforms your dinner routine with delightful textures and flavors.
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Prep Time 10 minutes
Cook Time 5 minutes
Marinating Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Fusion
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 cup Cashews Can substitute with chickpeas or black beans.
  • 1 cup Edamame Use fresh or thawed if frozen.
For the Dressing
  • 3 tablespoons Rice Vinegar Can substitute with apple cider vinegar.
  • 1/4 cup Mayonnaise Add more if it separates.
  • to taste Salt Adjust to suit taste.
  • to taste Pepper Adjust to suit taste.

Equipment

  • large bowl
  • mixing bowl
  • whisk

Method
 

Preparation Steps
  1. In a large bowl, combine 1 cup of crunchy cashews and 1 cup of tender edamame.
  2. In a separate mixing bowl, whisk together 3 tablespoons of rice vinegar and 1/4 cup of mayonnaise until smooth.
  3. Pour the creamy dressing over the cashew and edamame mixture, tossing gently to coat.
  4. Serve immediately or store in an airtight container, adding cashews right before serving if stored.

Notes

Allow the salad to sit for a few minutes before serving to enhance the flavors. Store in the fridge for up to 3 days, keeping cashews crunchy by adding them right before serving.