Crunchy Edamame Salad tossed in a ginger-garlic almond dressing with shredded carrots and crisp cabbage makes a satisfying main or side. Simple to prepare and packed with wholesome ingredients and Asian-inspired flavors, this salad works for light dinners, weeknight sides, and potlucks.
Add bright flavor, color, and texture to your menu with this edamame salad. A 5-minute garlic-ginger almond dressing brings a zesty finish to crunchy vegetables for a refreshingly delicious dish you’ll want to make again and again.
This vegan edamame salad delivers nearly 10 grams of plant-based protein per side-dish serving, adding staying power to any meal. It’s made from everyday pantry items, so it’s quick and accessible year-round. If you enjoy edamame in salads, this one is a must-try.
Ingredients
Edamame: Young soybeans with a nutty, slightly sweet flavor and a firm bite. Use frozen shelled edamame (mukimame) and boil or steam until tender. If using edamame in the pod, shell them after cooking.
Red cabbage: Adds crunch, color, and a mild sweetness. Use pre-shredded or shred your own.
Carrots: Provide color, earthy flavor, and crunch. Shred or buy pre-shredded carrots for convenience.
Scallions: Also called green onions; they add a bright, pungent bite. Slice white and green parts thinly.
Almond butter: Forms the base of the dressing. Use natural smooth almond butter and stir well if oil has separated.
Lime juice: Freshly squeezed lime adds bright acidity to the dressing.
Agave or maple syrup: Balances the dressing with gentle sweetness. Choose based on preference.
Soy sauce: Adds savory, salty depth. Use low-sodium soy sauce, or substitute tamari or coconut aminos for a gluten-free option.
How to Make Edamame Salad
- Cook the edamame. Bring a large saucepan of water to a boil. Add the edamame and cook for about 5 minutes, until tender. Drain and let cool 5–10 minutes.
- Combine the vegetables. In a large bowl, add the cooled shelled edamame, shredded red cabbage, shredded carrots, diced bell pepper, sliced scallions, and chopped cilantro.
- Make the dressing. In a small bowl, whisk together almond butter, lime juice, soy sauce (or tamari), agave or maple syrup, grated ginger, and minced garlic until smooth and creamy.
- Dress the salad. Pour the almond-lime dressing over the vegetables and toss gently to coat. Season with salt to taste.
- Marinate or serve. Cover and refrigerate for at least one hour to let the flavors meld, or serve immediately. Garnish with chopped almonds for extra crunch.
Recipe Pro-Tips
- Use fresh garlic and ginger. Mince or grate them right before mixing the dressing for the best flavor.
- Stir the almond butter well. Natural almond butter separates over time; stir until smooth before using.
- Alternative cooking method. Instead of boiling, steam edamame for about 5 minutes until tender, then cool for 5–10 minutes.
- Cool the edamame before mixing. Letting the beans cool keeps the salad crisp and prevents the vegetables from wilting.
- Marinate for better flavor. Refrigerating the dressed salad for an hour helps the flavors develop and improves the overall taste.
Recipe Variations
Customize the salad to suit your taste or dietary needs:
- Extra heat: Add 1–2 teaspoons of sriracha or a pinch of red pepper flakes to the dressing.
- Gluten-free: Swap soy sauce for tamari or coconut aminos.
- Different vegetables: Try massaged kale, shredded green cabbage, rainbow carrots, spiralized zucchini, or shredded beets.
- Boost protein: Top the salad with pan-fried tofu, roasted tempeh, or seared seitan for a heartier meal.
Serving Suggestions
Serve generous bowls of this edamame salad as a main for a light, protein-forward meal, or offer it as a colorful side alongside grains or noodle dishes.
Storage Directions
Store leftovers in an airtight container in the refrigerator for 3–4 days. The salad does not freeze well.
Frequently Asked Questions
Yes. Edamame are young soybeans and are entirely plant-based.
Yes. Substitute chickpeas, butter beans, fava beans, or a mix of beans if you prefer.
Most shelled frozen edamame are blanched before freezing and can be eaten without reheating, but boiling or steaming yields the most tender beans. If using edamame in the pod, cook before shelling.
More Healthy Vegan Salad Recipes
- Crunchy Sesame Tofu Salad
- Baby Kale Salad
- Mango Avocado Salad
- Vegan Nicoise Salad
- Vegan Caesar Salad
Amazing Edamame Salad
Ingredients
- 12 oz bag frozen shelled edamame (mukimame)
- 1 cup shredded red cabbage
- 2 shredded carrots (about 1 cup)
- ½ red bell pepper, diced
- 2 scallions, sliced
- ¼ cup fresh cilantro, minced
- ¼ cup smooth almond butter, stirred well
- 2 tbsp freshly squeezed lime juice
- 2 tbsp soy sauce or tamari
- 2 tsp agave or maple syrup
- 1 inch fresh ginger, minced or grated
- 1 garlic clove, minced or grated
- ½ cup raw almonds, chopped
- Salt, to taste
Instructions
- Bring a large saucepan of water to a boil. Add edamame and cook 5 minutes or until tender. Drain and cool 5–10 minutes.
- Combine edamame, red cabbage, carrots, bell pepper, scallions, and cilantro in a large bowl.
- Whisk almond butter, lime juice, soy sauce (or tamari), agave or maple syrup, ginger, and garlic until smooth.
- Pour dressing over the vegetables and toss to combine. Season with salt.
- Cover and refrigerate for one hour to marinate, or serve immediately with chopped almonds on top.
Notes
Storage Directions: Store leftover salad in an airtight container in the refrigerator for 3–4 days. Not suitable for freezing.
Recipe Pro-Tips:
- Fresh aromatics: Use freshly minced garlic and ginger for optimal flavor.
- Almond butter: Stir natural almond butter thoroughly before using.
- Steam option: Steam edamame for 5 minutes as an alternative to boiling.
- Cool before tossing: Cool edamame before mixing to keep vegetables crisp.
- Marinate: Refrigerate the dressed salad for at least an hour to deepen the flavors.
Nutrition
Carbohydrates: 28 g |
Protein: 17 g |
Fat: 21 g |
Fiber: 9 g