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.
Why you'll love this recipe
- It is vegan, vegetarian and plant based.
- It is gluten free and dairy free.
- Thanks to the edamame it is high in protein.
- It is packed with veggies and fiber
- No spending hours making dinner, this recipe is ready in 15 minutes.
- red bell pepper
- red onion
- rice wine vinegar
- 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
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.
Edamame is a soy bean so it is technically a legume. It is low in carbs and high in protein.
Almost all grocery stores sell frozen edamame and many sell shelled frozen edamame.
Yes. Edamame is a very nutritious food and full of protein and essential minerals.
To make this recipe easier I suggest buying already shelled edamame. Otherwise it takes quite awhile to deshell the edamame.
Other plant based salad recipes to try
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EDAMAME CRUNCH SALAD (VEGAN + HIGH PROTEIN)
- 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 tablespoon miso
- 1 tablespoon tahini sub sesame oil, peanut butter or omit if allergic
- 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.