Start by bringing a medium pot of water to a boil. Add the shelled edamame and cook for about 5-6 minutes until they’re tender but still vibrant green. Drain and rinse under cold water to stop the cooking process.

Wash and chop a variety of fresh vegetables like bell peppers and cucumbers into bite-sized pieces. Combine these in a large mixing bowl.

Add the crunchy cashews to the vegetables and gently toss together.

In a small bowl, combine mayonnaise and rice vinegar, whisking until smooth. Adjust tanginess with more vinegar if desired.

Add the cooled edamame to the large bowl with vegetables and cashews. Drizzle with dressing and gently toss to coat.

Serve immediately or store in an airtight container in the fridge for up to 3 days.