Edamame Salad with Crunchy Vegetables and Asian-Inspired Dressing Recipe
This vibrant Edamame Salad is a nutritious and colorful dish packed with fresh crunchy vegetables, plant-based protein, and fiber. Featuring shelled edamame, crisp carrots, cabbage, cucumber, green onions, and fresh cilantro, it’s tossed in a bright, Asian-inspired dressing made from low-sodium soy sauce, sesame oil, olive oil, rice vinegar, maple syrup, and fresh ginger. Perfect as a side dish, main lunch, or easy dinner, it’s vegan, gluten-free, easy to prepare, and ideal for meal prep.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Vegan, Vegetarian, Asian-inspired
- Diet: Gluten Free, Vegan, Vegetarian
Ingredients
Scale
Salad 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 Ingredients
- 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
Toppings
- 1 tablespoon sesame seeds
Instructions
- Defrost and cook edamame: If using frozen edamame, defrost by running under cold water or submerging in water in a colander. Then, bring a pot of water to boil, add the edamame, and cook for 3 to 5 minutes, or according to package instructions. Drain and let cool, or speed cooling by running under cold water.
- Assemble the salad: In a large bowl, combine the cooled edamame, shredded carrot, shredded cabbage, diced cucumber, sliced green onions, and chopped cilantro.
- Prepare the dressing: In a separate bowl, whisk together the low-sodium soy sauce, sesame oil, extra virgin olive oil, rice vinegar, maple syrup, and grated fresh ginger until well combined. Adjust sweetness or acidity as desired.
- Toss salad with dressing: Pour the dressing over the salad ingredients and toss thoroughly to combine. Cover and allow the salad to rest for at least 10 to 15 minutes to let the flavors meld.
- Serve: Before serving, give the salad a quick toss to redistribute the dressing evenly. Sprinkle with sesame seeds and serve chilled or at room temperature.
Notes
- Adjust the dressing to your taste: add more maple syrup or honey for sweetness, or more rice vinegar for tanginess.
- You can store the salad in an airtight container in the fridge for 3 to 5 days. For extended freshness, store dressing separately and add just before serving.
- This salad works wonderfully as a side with Asian-inspired meals or as a protein-rich addition to bowls and bento boxes.
- Nutrition information is an estimate per serving.
Keywords: edamame salad, Asian salad, vegan salad, gluten free salad, healthy salad, plant-based protein, quick salad, fresh vegetables, nutritious salad, easy lunch
