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 of 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 & pepper to taste
- 1 Jalapeño, sliced for garnish
Sesame Cashew Lime 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. Gradually add water, 1 tbsp at a time, while whisking until reaching the desired consistency (around 3 tbsp for a medium consistency).
In a large salad bowl, combine diced red bell pepper, sliced cucumber, shredded romaine lettuce, thawed edamame, shredded carrots, shredded red cabbage, sliced scallions, basil leaves, cilantro, and sliced almonds.
Season the salad with a pinch of salt and pepper.
Pour half of the prepared dressing over the salad and toss to coat the ingredients.
Add more dressing if desired or reserve some for individual servings.
Garnish the salad with sliced jalapeño.