Let’s Talk Edamame, Cashews, and Salad Quests

Every summer when the weather turns hot enough to turn my kitchen into a sauna (I genuinely considered cooking on the porch last year) I get the itch to make something that’s cool, crisp, and doesn’t leave me regretting my life choices. Enter: my Cashew Crunch Edamame Salad. This one actually came about ’cause I was trying to clean out the freezer (there’s always that half-opened bag of edamame, you know?). Anyway, I tossed together a bunch of crunchy stuff, some nuts, more than a little lime, and, not to toot my own horn here, but it became a regular rotation. Once I even made this for a picnic after I forgot the pasta for salad—never looked back!

Why You’ll Love Making (and Eating) This Salad

I make this when I don’t want to spend forever at the stove, or if I’m trying to use up random veggies before they get sad and wilted at the back of the fridge (no shame—I’m a serial over-buyer). My family goes wild for it—especially my youngest, who claims the cashews are “the best part” and sneaks extra when she thinks I’m not looking. Occasionally I get frustrated when I can’t find shelled edamame, but honestly, popping beans out of pods is kind of meditative. Oh, and it’s a real winner for potlucks. People keep asking for the recipe, which is both flattering and, honestly, a little bit of work when I never remember exact amounts. But hey, now I’ve written it down. Sort of.

Stuff You’ll Need (But Play Around)

2 cups shelled edamame (thawed if frozen; I sometimes use sugar snap peas if that’s what’s handy, though it does change the vibe)
1 heaping cup shredded red cabbage (or green if you’re fresh out—no judgment, both work)
1 cup carrot, julienned (baby carrots are fine too, but mine always end up looking more like matchsticks than pretty strips)
3/4 cup roasted cashews (salted is my preference; peanuts also do the trick, but shh, don’t tell my cousin who’s allergic)
3 green onions, sliced (I swap in chives if that’s on hand or, in a pinch, a handful of minced red onion works)
1/2 cup fresh cilantro, chopped coarsely (skip it if you’re one of those soap-tasters—I get it!)
2 tablespoons toasted sesame seeds (black or white—one time I mixed both and it looked kinda fancy)
For the dressing:
- 1/4 cup neutral oil (I use avocado oil, but any will do—my grandmother loved using plain old canola)
- 2 tablespoons soy sauce (tamari if you’re going gluten-free)
- 2 tablespoons lime juice (I’ve used lemon when desperate)
- 1 tablespoon maple syrup (honey works, but maple gives a mellow sweetness)
- 1 teaspoon ginger, freshly grated (or a fat pinch of ground ginger on lazy days)
- 1 small garlic clove, minced (sometimes I just use garlic powder when rushed, about 1/4 teaspoon)
- 1 teaspoon sesame oil

How I Usually Throw This Together

First, cook the edamame if you haven’t already—just a boil for 2-3 minutes then drain and rinse with cold water. (I learned the hard way that hot edamame makes my cabbage wilt too much. Not a fan!)
In a big mixing bowl, toss together the cabbage, carrot, green onions, cilantro, and sesame seeds. Add the cooled edamame. If you’re feeling fancy, use your hands. It honestly gets everything mixed better.
This is where I usually sneak a cashew or two—go ahead, no one’s looking—then throw in the rest of the cashews.
Whisk all the dressing ingredients in a cup or small bowl (or, when I can’t find the whisk, shake it up in a jar with the lid screwed on tight; learned that trick form my neighbor Sheila).
Pour the dressing over the salad and toss like you mean it. Don’t worry if it looks like too much at first—the cabbage soaks it up after a few mins.
Taste, adjust with a bit more lime or soy if you like. Sometimes I add a few grinds of black pepper, but up to you.
Let it sit for at least 10 minutes so everything gets friendly. If you can, chill it for 30 minutes; I think this tastes way better the next day (if it survives that long).

Kitchen Discoveries (Notes from the Battlefield)

Once I used roasted salted macadamia nuts instead of cashews. Not bad, but kind of rich—maybe better for a splurge day.
Don’t skip chilling if you have the patience. It’s way more refreshing (but I get if you’re too hungry—been there, scarfed it warm, not my proudest moment).

Variations I’ve Tried (and Not All Were Wins)

Added sliced red bell pepper once—good crunch, but almost too sweet.
Swapped cilantro for mint by mistake (don’t recommend—my kids thought it tasted like toothpaste salad…yikes!)
Tossed in some crispy ramen noodles once for even more crunch—my husband loved it. Me? Not so much, but it sure was fun.

Equipment Stuff (Don’t Let Missing Gear Stop You)

I always grab my biggest salad bowl for this—if you don’t have one, honestly a clean stock pot works too. For slicing veggies, a food processor with a shredding disk saves time, but a regular box grater or even a sharp knife gets the job done. Don’t stress the small stuff, right?

How It Keeps (Spoiler: Not for Long!)

Technically, this salad will keep for 2 days in the fridge in a sealed container (cashews get soggier, though). But, honestly, in my house it never lasts more than a day—leftovers vanish mysteriously, usually accompanied by crumbs and a sheepish grin.

How I Serve It Up

I love this solo as lunch, but it’s a sidekick to grilled chicken or tofu when we do BBQs. Weird family tradition: we sometimes pile a scoop inside a tortilla for a kind of crunchy-salad taco situation. Don’t knock it till you try it!

Things I’ve Learned (Pro Tips and Oopsies)

I once tried rushing the chilling step and regretted it because everything tasted, I dunno, a bit floppy? Waiting 30 minutes isn’t so hard. Actually, it’s almost meditative—do the dishes, call a friend, stare out the window…
If you overdress the salad—happens to the best of us—just toss in a handful more cabbage or carrots to soak it up. Crisis averted!

Curly Questions (FAQ That Actually Gets Asked)

Can I use frozen edamame? 100 percent yes. That’s actually what I do. Just boil it quick!
What if I hate cilantro? Eh, just leave it out or swap for parsley. Or skip herbs—still tastes great.
Is there a way to make it nut-free? Totally! Sunflower seeds or pumpkin seeds (pepitas) work instead of cashews, they bring good crunch. I tried sesame sticks once but…no thanks.
Can I make this ahead? Yep—just keep the dressing separate until about 30 minutes before you plan to serve. Or, mix it all and let the flavors get comfy overnight.
How do I make it more filling? Sometimes I stir in cooked quinoa or bulgur. Or top with grilled shrimp (my sister’s idea, actually) for a heartier lunch.

OK, I think that’s the whole kit and caboodle. If you try it, shoot me a message—or, you know, just enjoy and forget all about it. Happy crunching!

Cashew Crunch Edamame Salad