This post contains affiliate links. Read my disclosure policy here.
This Edamame Salad is fresh, crunchy, and packed with flavor. Protein-rich edamame, crisp vegetables, roasted cashews, and a zesty sesame-ginger dressing make every bite satisfying. Best of all, it comes together in just 25 minutes.
If you're craving something light and refreshing but still satisfying, this Edamame Salad is your answer. It's fresh, zesty, and perfect for the warmer months.
Just like my soba noodle salad and peanut noodle salad, this recipe comes together quickly and is loaded with texture and bold flavors that keep you coming back for another bite. It's hearty enough on its own, but pair it with my sesame-crusted tofu for a nutty crunch.
Why You'll Love This Edamame Salad Recipe
- High in protein and fiber - If you're looking for a high-protein salad that's fresh and satisfying, this one delivers. Edamame provides plenty of protein and fiber, helping turn a simple salad into a filling meal or side.
- Great for meal prep - The vegetables stay crisp, and the flavors get even better after a little time in the fridge. It's perfect for make-ahead lunches, picnics, and potlucks.
- Big flavor, simple ingredients - The sesame-ginger dressing comes together in minutes and adds the perfect balance of savory, tangy, sweet, and spicy flavors. It's addictive!
Ingredients Needed + Substitutes
- Frozen Edamame: This is the primary ingredient providing heartiness. If needed, substitute lima beans or chickpeas for a different variation.
- English Cucumbers: Ideal for their thin skin and fewer seeds. Persian cucumbers are a great substitute. Regular cucumbers work too; peel and deseed to reduce moisture. A mandoline makes quick, even slices if you want them extra thin.
- Red Cabbage: Green cabbage works, but the salad will lose some visual contrast. For a shortcut, store-bought coleslaw mix works well in place of both the cabbage and carrots.
- Carrots: Matchsticks add crisp texture (pre-cut saves time). Shredded whole carrots give a softer texture.
- Green Onion: Chives are a gentler substitute. Very thinly sliced red onion adds a sharper bite.
- Roasted Cashews: Unsalted roasted cashews are ideal, but salted works. Peanuts, almonds, or sunflower seeds are good substitutes.
- Cilantro: Fresh mint or basil can work for a different flavor.
- Rice Vinegar: Adds a mellow tang. Swapping with lime juice makes the salad brighter and more citrusy. You can also use a blend of both.
- Soy Sauce: Use tamari for a gluten-free version. Coconut aminos can work too, but it's sweeter and less salty.
- Toasted Sesame Oil: Adds nuttiness and aroma. A neutral oil plus a small spoonful of tahini creates some similar richness, though the flavor will be different.
- Sriracha: Chili garlic sauce or sambal oelek are solid swaps. For less heat, use less or add a pinch of red pepper flakes.
- Maple Syrup: Swap for agave or 1-2 teaspoons of granulated sugar.
- Fresh Ginger: The salad relies on that juicy sharpness. If needed, use ¼ teaspoon of ground ginger, but the flavor will be less lively.
- Garlic: Fresh is best, but garlic paste or a small amount of garlic powder can substitute.
How to make Edamame Salad in 25 minutes
- Cook the edamame according to package instructions.
- While the edamame cooks, whisk the dressing ingredients in a small bowl and set aside.
- Drain and rinse the edamame under cold water until fully cooled.
- In a large bowl, combine the cabbage, cucumber, green onions, carrots, and cashews.
- Now add the edamame and pour the dressing over the salad.
- Toss everything until well coated.
- Now gently fold in the cilantro.
- Top with sesame seeds, if preferred. Serve immediately or chill for 15 to 20 minutes to let the flavors meld more.
FAQS
Yes! This salad is great for meal prep. You can make it up to 2 days ahead and store it in an airtight container in the refrigerator, but keep the cashews separate if you want them to stay crunchy.
Stored in an airtight container, it will keep well for up to 3 days. For the best texture, give it a quick toss before serving. Refresh with a squeeze of lime or splash of rice vinegar if needed.
This salad pairs well with grilled tofu, dumplings, veggie burgers, lettuce wraps, rice bowls, or noodles.
Definitely! Bell peppers, snap peas, shredded broccoli, radishes, and avocado are all great additions.
More hearty salads to love
Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️ rating and sharing your feedback in the comment section below. It would make my day!
⭐️ Subscribe to the Vegan Huggs Newsletter and receive weekly recipes straight to your inbox! You'll also receive my FREE eCookbook featuring my top 10 recipes.
Recipe
Edamame Salad
Ingredients
For the Salad:
- 16 ounces frozen shelled edamame + salt for cooking water
- 1 ½ cups thinly sliced English cucumber
- 1 cup thinly sliced red cabbage
- 1 cup carrot matchsticks
- 5 green onions , thinly sliced
- 1 cup roasted cashews , unsalted
- 1 cup roughly chopped cilantro leaves
- Sesame seeds for garnish (optional)
For the Dressing:
- 3 tablespoons rice vinegar or fresh lime juice
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon toasted sesame oil
- 1 tablespoon sriracha
- 1 tablespoon maple syrup
- 2-3 teaspoons grated ginger
- 1 large garlic clove , finely grated
Recommended Equipment
- 1 Small Pot
- 1 Large Mixing Bowl
- 1 Colander
Instructions
- Bring a small pot of salted water to a boil. Add the edamame and cook according to package instructions, about 4 to 5 minutes. Drain and rinse under cold water until fully cooled, then shake off any excess water well.
- Meanwhile, prepare the dressing by whisking together the rice vinegar or lime juice, soy sauce, sesame oil, sriracha, maple syrup, ginger, and garlic in a small bowl or jar.
- In a large bowl, combine the cucumber, cabbage, carrots, green onions, and cashews.
- Add the cooled edamame and pour the dressing over the salad. Toss until evenly coated, then fold in the cilantro.
- Garnish with sesame seeds, if desired. Serve immediately or chill for 15 to 20 minutes to let the flavors meld.
Notes
- Vegetables should be as dry as possible before tossing so the dressing clings instead of sliding off. This is especially important if you've rinsed or prepped produce ahead. Pat dry before using.
- Taste before serving: If needed, add a pinch of salt rather than more soy sauce, since extra soy sauce can make the dressing too thin and watery.
Comments
No Comments