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
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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PrintEdamame Crunch Salad (vegan + high protein)
This edamame crunch salad (vegan + high protein) is a delicious salad recipe.
Ingredients
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)
Instructions
- Add all of your dressing ingredients to a food processor or blender and blend until smooth.
- Mix dressing with the rest of your salad ingredients.
Emma Miller
Super yummy! I used sunflower seeds instead because that’s what I had and it’s probably just as good! I will admit that I used mine more like a salad & ate it with chips ?
★★★★★
Jay
This salad is so quick and delicious! The recipe is great for a hyperfixation meal because I can prep it for 5 days at a time and it stays on point. I have to add that I LOVE your to the point ingredients and directions. It’s very refreshing to not have to scroll through 15 somewhat related paragraphs to get what I came for. Thank you!
★★★★★
kroeder77
Thank you Jay!
Melissa Brown
This recipe came up on my IG feed and it is now my new favorite meal.
Healthy ✅
Delicious ✅
Easy ✅
What more could I ask for?
I sub soy sauce for miso and it works great. I'm not vegan but I like to reduce meat consumption and this is a great way to do just that! THANK YOU for this recipe; it has changed my life.
★★★★★
Natalie N
Love this recipe. Originally found it as a suggested reel on Instagram, but now it’s a go to staple for me for busy lunch weeks
★★★★★