Cashew crunch edamame salad

This vibrant salad checks all the boxes — colorful and crunchy, with boatloads of protein, fiber, and flavor. The creamy, Thai-inspired dressing is made with our Thai Coconut bone broth for a subtle hit of heat, extra protein, and gut-nourishing nutrients like amino acids and minerals. 

Toss it all up with fresh veggies, quinoa, and maple-chili cashews for a salad that’s perfect for meal prep or anytime you want something fresh, filling, and delish.

Ingredients:

Dressing: 

• 1/3 cup nut butter/tahini/seed butter
• 2.5 tablespoons rice vinegar
• 1 packet Thai Coconut bone broth
• 1.5 tablespoons fresh lime juice
• 2 tablespoons water
• 2 teaspoons soy sauce
• 1 teaspoon garlic chili sauce 
• 1/2 teaspoon ginger powder 
• 1/2 teaspoon garlic powder 

Salad:

• 2 cups cabbage slaw 
• 2 cups matchstick carrots
• One bunch chopped green onion 
• Half a bunch chopped cilantro 
• Half a bunch chopped mint 
• 2 cups edamame 
• 2 cups snap peas 
• 2 cups chopped cucumber 
• 1/2 cup chopped red onion
• 1-2 cups quinoa 

Cashews: 

• 1-3 cups plain cashews
•  1 tbsp chilli oil 
• 1 tsp maple syrup 

Coat and toast. Then put in the fridge to chill and harden. 

Directions:

1. Prepare cashews.
2. Assemble salad with all salad ingredients (including cashews).
3. Blend all dressing ingredients in a blender until smooth.
4. Add dressing, toss to combine, and enjoy that delicious crunch! 

Enjoy!