Edamame Crunch Salad (vegan + high protein)

I have been so into no lettuce salads lately. Since there is no lettuce, no lettuce salads with not get soggy or slimy when mixed with dressing. I am all about convenience and love being able to mix my salad up together and forget about it. This Edamame Crunch Salad (vegan + high protein) is my latest no lettuce salad recipe and it is so good.

This salad is a no lettuce salad - which is great because it will not get soggy. Cashews provide healthy fats and crunch to this salad. And of course, the edamame provides a ton of protein.

Let's get into the recipe.

This edamame crunch salad with cashews is

• vegan, vegetarian and plant based
• gluten free and dairy free
• high in protein
• packed with veggies and fiber
• ready in 15 minutes

What ingredients do I need to make a high protein vegan edamame salad with ginger miso dressing?

• edamame
• red bell pepper
• cilantro
• red onion
• cashews
• oil
• ginger
• garlic
• carrots
• tahini
• rice wine vinegar

What can I substitute in this high protein vegan salad recipe

• Cilantro can be subbed with mint or another fresh herb
• Tahini can be subbed with peanut butter, sesame oil or left out
• Rice wine vinegar can be subbed with apple cider vinegar, however rice wine vinegar has the best flavor
• Cashews can be subbed with any nut or seed

How do I store the leftover no lettuce edamame crunch salad?

Since this salad has no lettuce, it can be mixed with dressing and not get soggy. Store this salad in a sealed container in your fridge for up to 5 days.

Other plant based salad recipes to try

• vegan tahini barbeque salad
• vegan black bean salad
• vegan taco salad

If you make this Edamame Crunch Salad (vegan + high protein), please leave me a rating and review on this post. This is the best way to support me!

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Edamame Crunch Salad (vegan + high protein)

Print Recipe

★★★★★

5 from 4 reviews

This edamame crunch salad (vegan + high protein) is a delicious salad recipe.

• Author: Kristi Roeder

Ingredients

Scale 1x2x3x

This makes 3-4 servings of salad

Salad

• 2 cups cooked and shelled edamame
• 1 bunch cilantro - finely chopped
• 1 red bell pepper - diced
• 1 small red onion - finely chopped
• 1 cup cashews - roughly chopped (can sub pumpkin or sunflower seeds if you are allergic to nuts)

Ginger Miso Dressing

• 1 inch piece of ginger
• 1 garlic clove
• 2 small carrots - roughly chopped
• ⅓ cup rice wine vinegar
• ⅓ cup neutral oil (I used avocado)
• 2 tbsp miso
• 1 tbsp tahini (sub sesame oil, peanut butter or omit if allergic)

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Instructions

1. Add all of your dressing ingredients to a food processor or blender and blend until smooth.
2. Mix dressing with the rest of your salad ingredients.