Dinner

Edamame Salad with Crunchy Vegetables and Asian-Inspired Dressing Recipe

Name: Edamame Salad with Crunchy Vegetables and Asian-Inspired Dressing Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Vegan
Ingredients: 2 cups shelled edamame (fresh or frozen); 1 cup carrot (julienned or shredded); 1 cup cabbage (finely shredded); 1 cup English or Persian cucumber (diced); 2 green onions (thinly sliced); 1/4 cup fresh cilantro (chopped); 2 tablespoons low-sodium soy sauce (or tamari for gluten-free option); 1 tablespoon sesame oil; 2 tablespoons extra virgin olive oil; 2 tablespoons rice vinegar; 1 tablespoon maple syrup (or honey); 1/2 teaspoon grated fresh ginger; 1 tablespoon sesame seeds

Bylina moretti November 19, 2025November 19, 2025

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Introduction

This edamame salad is a vibrant, nutrient-packed dish brimming with fresh crunchy vegetables and protein-rich edamame. Tossed in a bright, Asian-inspired dressing, it’s perfect as a light lunch, a side salad, or a make-ahead meal to keep you full and satisfied.

A white bowl is filled with a colorful salad featuring three main layers: the bottom layer has thin shredded light green cabbage, the middle layer contains thin orange carrot sticks and chopped light green cucumber pieces, and the top layer is bright green with shelled edamame beans and fresh chopped herbs like cilantro and green onions, all sprinkled with white sesame seeds. The bowl sits on a beige cloth on a white marbled surface, surrounded by scattered sesame seeds, a small white creamer with dark soy sauce, a wooden spoon filled with sesame seeds, a small white bowl with chopped green onions, and some loose cilantro leaves. A woman's hand holds silver forks resting in front of the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups shelled edamame (fresh or frozen)
1 cup carrot (julienned or shredded)
1 cup cabbage (finely shredded)
1 cup English or Persian cucumber (diced)
2 green onions (thinly sliced)
1/4 cup fresh cilantro (chopped)

Dressing:

2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
1 tablespoon sesame oil
2 tablespoons extra virgin olive oil
2 tablespoons rice vinegar
1 tablespoon maple syrup (or honey)
1/2 teaspoon grated fresh ginger

Toppings:

1 tablespoon sesame seeds

Instructions

Step 1: If using frozen edamame, defrost them by running under cold water or soaking in water until thawed. Bring a pot of water to a boil, add the edamame, and cook for 3 to 5 minutes. Drain and cool by rinsing with cold water if desired.
Step 2: In a large bowl, combine the cooked edamame, shredded carrot, shredded cabbage, diced cucumber, sliced green onions, and chopped cilantro.
Step 3: In a separate bowl, whisk together soy sauce, sesame oil, olive oil, rice vinegar, maple syrup, and grated ginger until well combined. Adjust sweetness or acidity to taste if needed.
Step 4: Pour the dressing over the salad ingredients and toss gently to combine. Cover and let the salad rest for at least 10 to 15 minutes before serving to allow the flavors to meld.
Step 5: Just before serving, give the salad a quick toss, sprinkle with sesame seeds, and serve chilled or at room temperature.

Tips & Variations

To keep the salad fresh longer, store the dressing separately and toss it with the salad just before serving.
Use tamari instead of soy sauce for a gluten-free option.
Swap maple syrup with honey if not vegan.
Add chopped red chili or a dash of chili flakes for a spicy kick.
Serve with sesame-crusted tofu or add avocado for extra creaminess and protein.

Storage

Store the edamame salad in an airtight container in the refrigerator for 3 to 5 days. If stored without dressing, it can stay fresh for up to 5 days. Re-toss with dressing before serving. The salad tastes best when served chilled or at room temperature.