Crunchy Edamame Salad tossed in a ginger-garlic almond dressing with shredded carrots and crisp cabbage makes a satisfying main or side. Easy to prepare and packed with nutritious ingredients and bright Asian-inspired flavors, this salad is perfect for light dinners, weeknight sides, or potlucks.
This edamame salad adds flavor, color, and crunch to your meal rotation. A quick 5-minute garlic-ginger almond dressing brightens the dish, and the combination of tender edamame, crisp cabbage, and sweet carrots produces a fresh, addictive bite.
Each serving supplies nearly 10 grams of plant-based protein, making this vegan salad a filling addition to any meal. It uses everyday ingredients and comes together quickly, so you can enjoy it year-round. If you love edamame salads, this one is sure to become a favorite.
Ingredients
Edamame: Young soybeans with a nutty, slightly sweet flavor and a pleasant 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 color, crunch, and a mild sweetness. Buy pre-shredded or shred your own.
Carrots: Provide color, earthy flavor, and crunch. Use pre-shredded carrots or grate them yourself.
Scallions: Also called green onions, they contribute a bright, pungent note. Slice thinly.
Almond butter: Forms the base of the dressing. Use smooth almond butter and stir it well if oil has separated.
Lime juice: Freshly squeezed lime juice gives the dressing a lively, zesty finish.
Agave or maple syrup: Adds a touch of sweetness. Choose your preferred syrup to balance the tang and savory flavors.
Soy sauce: Brings savory 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 frozen shelled edamame and boil for about 5 minutes, or until tender. Drain and let cool at room temperature for 5–10 minutes.
- Combine the vegetables. In a large bowl, add the cooled edamame, shredded red cabbage, grated carrots, diced red bell pepper, sliced scallions, and chopped cilantro.
- Make the dressing. Whisk together smooth almond butter, fresh lime juice, soy sauce (or tamari), agave or maple syrup, grated ginger, and minced garlic until smooth and creamy.
- Dress and toss. 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 an hour to allow flavors to meld, or serve immediately. Garnish with chopped almonds for extra crunch.
Recipe Pro-Tips
- Use fresh garlic and ginger. Mince or grate just before whisking for the best flavor.
- Stir almond butter well. If separated, stir natural almond butter until smooth before using so the dressing blends easily.
- Alternate cooking method. Steam edamame for about 5 minutes if you prefer steaming over boiling; then cool before combining.
- Cool the edamame first. Let cooked edamame sit at room temperature for 5–10 minutes before adding to the salad to keep the vegetables crisp.
- Marinate for deeper flavor. Let the dressed salad chill for at least an hour to allow flavors to develop and meld.
Recipe Variations
Customize the salad to suit your tastes:
- Extra heat: Add 1–2 teaspoons sriracha or a pinch of red chili flakes to the dressing.
- Gluten-free: Use tamari or coconut aminos instead of soy sauce.
- Swap vegetables: Try massaged kale, shredded green cabbage, rainbow carrots, spiralized zucchini, or shredded beets for different textures and colors.
- Boost protein: Top the salad with pan-fried tofu, grilled tempeh, or seared seitan for a heartier meal.
Serving Suggestions
Serve large bowls of this edamame crunch salad as a nutritious main, or pair it as a side with grain or noodle dishes for a complete plant-based meal.
Storage Directions
Store leftovers in an airtight container in the refrigerator for 3–4 days. This salad does not freeze well.
Frequently Asked Questions
Yes. Edamame (mukimame) are young soybeans and are entirely plant-based.
Yes. Swap in chickpeas, butter beans, fava beans, or combinations (for example, edamame with chickpeas) to vary texture and flavor.
Many shelled edamame are blanched before freezing and can be eaten without further cooking, but boiling or steaming for a few minutes yields a more tender result. Edamame in the pod may need cooking 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 minced cilantro
- 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 chopped almonds
- Salt, to taste
Instructions
- Bring a large saucepan of water to a boil. Add edamame and boil 5 minutes or until tender. Drain and let 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 salad and toss to combine. Season with salt to taste.
- Cover and refrigerate for an hour to marinate, or serve immediately garnished with chopped almonds.
Notes
Store leftovers in an airtight container in the refrigerator for 3–4 days. This salad does not freeze well.
Recipe Pro-Tips
- Use fresh garlic and ginger. Mince or grate right before mixing for best flavor.
- Stir almond butter. If separated, stir until smooth so the dressing blends evenly.
- Steam alternative. Steam edamame 5 minutes if preferred, then cool before adding.
- Cool edamame before combining. Let cooked edamame cool 5–10 minutes to keep the salad crisp.
- Marinate for deeper flavor. Refrigerate at least one hour for the dressing to meld with the vegetables.