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Food & Home

Edamame Salad

Elissa Goodman

This is a perfect salad-jar lunch—it’s packed with hearty veggies for a super satisfying crunch, and the creamy ginger cashew dressing pulls it all together.

Serves 2

for the dressing:

¼ cup raw cashews, soaked in hot water for 1 to 2 hours

zest and juice of 2 oranges

1 tablespoon grated fresh ginger or 2 tablespoons pickled minced ginger

1 clove garlic, pressed or diced

⅓ cup extra virgin olive oil

salt and pepper

for the salad:

½ cup peeled and grated carrots

1 cup shelled edamame beans, steamed and chilled

1 medium cucumber, diced

½ cup diced red or yellow bell pepper

½ cup finely chopped Napa cabbage

1 cup finely chopped organic romaine

2 tablespoons sprouted cashews (to serve)

1. Add the dressing ingredients to a blender, and blend until smooth.

2. Layer the salad ingredients in a jar (if preparing in advance) or add to a bowl. Serve with orange ginger cashew dressing and top with sprouted cashews.