Edamame Crunch Salad with Sesame Cashew Lime Dressing
Ingredients
- 1 red bell pepper, diced
- 1 cucumber, deseeded and sliced into half moons
- 1 head of romaine lettuce
- 2 cups of frozen edamame, thawed
- 1 large head romaine lettuce, shredded
- 1-2 carrots, sliced or stripped into ribbons
- 1 cup shredded red cabbage
- 3 scallions, sliced
- 5-7 fresh basil leaves, sliced into ribbons
- 1/4 cup cilantro, finely chopped
- 1/4 cup sliced almonds
- Salt and pepper to taste
- 1 jalapeño, sliced for garnish
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 or fresh grated ginger
- Juice of one lime
- 1/4 tsp lime zest (optional)
- 2 tbsp maple syrup
- 3-4 tbsp or more of water
Preparation
In a small bowl, combine all dressing ingredients except water and whisk to combine. The dressing will thicken as you mix, so gradually add 1 tablespoon of water at a time while whisking until you reach the desired consistency (around 3 tablespoons).
In a large salad bowl, combine the diced red bell pepper, sliced cucumber, romaine lettuce, thawed edamame, shredded romaine lettuce, sliced or stripped carrots, shredded red cabbage, sliced scallions, basil leaves, cilantro, and sliced almonds. Season with salt and pepper to taste.
Pour half of the dressing over the salad ingredients and toss to coat everything evenly. Add more dressing if desired or reserve some for serving.
Garnish the salad with sliced jalapeño.
Optional: To make it a full meal, you can add more edamame or top the salad with baked tofu or seitan. You can also include starches like quinoa, rice noodles, or sweet potato.