edamame salad

With the onset of springtime, nothing can be more timely than this fresh and fuss-free Edamame Salad! It is a delightful mix of crunchy, creamy, and juicy veggies tossed in a bright cilantro-lime dressing.

Easy Edamame Salad

frozen shelled edamame

black beans, drained and rinsed

corn kernels,

cherry tomatoes

avocado,

½ cup of finely chopped red onion

cilantro

lime

salt

Cook edamame per package instructions.

In a large bowl, combine all the ingredients and mix thoroughly.

Chill in the refrigerator overnight, or for at least an hour.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1661526657/isE1uogAY.mp4

This Easy Edamame Salad is a balanced and satisfying vegan meal with shelled edamame, quinoa, crunchy vegetables, and roasted peanuts tossed in spicy peanut dressing.

Easy Edamame Crunch Salad

dry quinoa, (rinsed)

grapeseed oil (or cooking oil of choice)

frozen shelled edamame ((2 1/2 cups))

red cabbage ((¼ large))

baby spinach

carrots

peanuts

jalapeño ((optional))

peanut butter

rice vinegar

soy sauce ((see note))

maple syrup

garlic, (minced (1 tablespoon))

ginger

cayenne pepper ((optional))

water (or as needed to thin)

basil

Green onions, (chopped)

Lime wedges

Pour dry quinoa and 1 cup of water into a pot with a lid, cover, and bring to a boil. Reduce the heat to low and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is tender. Turn off the heat and leave the quinoa coved in the pot until you are ready to assemble the salad.

In the meantime, add grapeseed oil to a 12-inch skillet over medium-high heat. Once the oil is shiny, pour in the frozen edamame. Cook, stirring occasionally, for 7 minutes, or until the edamame is warmed through. Turn off the heat.

Prepare salad:

Whisk together peanut butter, rice vinegar, soy sauce, maple syrup, garlic, ginger, and cayenne pepper (if using). Gradually stir in water as needed to reach desired consistency. (The dressing should be easy to pour but still thick and creamy.)

Prepare dressing:

Toss cooked quinoa, cooked edamame, cabbage, spinach, carrots, peanuts, and jalapeño (if using) in a large mixing bowl until mixed.

Pour the dressing over the salad and toss again until the mixture is evenly coated.

Transfer to a serving dish and garnish with roasted peanuts, basil, cilantro, green onions, and lime wedges if desired.

Serve:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1576261497/qfk4cpxrja6va40cpexj.mp4

Protein-packed soybeans are tossed with crunchy vegetables and vegan spicy peanut dressing in this easy Edamame Salad.

How to Make an Easy Edamame Crunch Salad

This Chinese-inspired Smashed Cucumber Salad is a great crunchy, tangy side dish to serve alone or paired with your favorite rice dish, noodles, or a few seaweed snacks. Gluten-free, Vegan.

Edamame Salad with Smashed Cucumbers

cucumbers

soy sauce

sesame oil

chili oil*

garlic (crushed)

edamame (cooked if necessary*)

green onions (thinly sliced)

sesame seeds

Smash the Cucumbers: Cut the ends off of each cucumber, then slice in half lengthwise. Press on each cucumber half with a rolling pin or the flat edge of a chef’s knife, using the base of your palm to press each cucumber from end-to-end. Slice into ½” pieces, then repeat with the remaining cucumbers. Transfer the cucumbers to a sieve and sprinkle a generous pinch of salt over them; let rest for 20 to 30 minutes, then drain the water that comes out of them; do not rinse.

Prepare the Dressing: In the meantime, combine the soy sauce, vinegar, maple syrup, garlic, chili oil, and sesame oil in a large bowl. Mix well and set aside; the vinegar will mellow out the flavor of the garlic.

Combine: Add the drained cucumber pieces to the bowl with the dressing along with the edamame, green onions, and sesame seeds. Mix well to combine; serve immediately, or let marinate in the fridge for 30 minutes before serving cold. Leftovers will keep in the fridge for up to 5 days and can be enjoyed as a side or a main alongside cooked rice or noodles.

Crisp edamame carrot salad is a fresh, vibrant and high-protein option any time of the year. The salad comes together in little time and can be enjoyed as a side or as the main event.

Sesame-Ginger Edamame Carrot Salad {vegan, high protein}

carrot,

ginger ginger

red chile, seeds removed, chopped

gem lettuce bunches, leaves

avocado; halved, pitted, thinly sliced crosswise

cilantro leaves

salt & pepper

Prepare the edamame according to package directions until...

Prepare the edamame according to package directions until tender; drain and rinse under cold water. Transfer to a clean dish towel to pat dry and then place in a large bowl. Refrigerate while preparing the other elements.

Using a vegetable peeler, cut the carrot into...

Using a vegetable peeler, cut the carrot into ribbon strips. For extra crispness, place in a bowl of ice water until ready to use.

In a small jar, shake together the sesame...

In a small jar, shake together the sesame oil, vinegar, soy sauce, maple syrup, ginger and optional chile until blended.

When ready to serve, drain and pat the...

When ready to serve, drain and pat the carrot ribbons dry. Add to the bowl of edamame along with the lettuce, cucumber, avocado and cilantro. Add the dressing, gently tossing to coat. Season to taste with salt & pepper.

If desired, sprinkle with sesame seeds.

Crunchy, savory, perfectly spicy, this simple Asian crunch edamame salad is the ultimate meal prep lunch recipe. It's naturally vegan, gluten free, easy to make and drizzled with a peanut dressing that is to die for.

Asian Edamame Peanut Crunch Salad

quinoa

edamame (not in the shell) (16 ounce)

red cabbage

kale

scallions

cashews (can sub for peanuts)

crispy wonton strips

tbsp natural creamy peanut butter (preferably unsalted)

tbsp rice vinegar

tbsp honey (maple syrup

tbsp toasted sesame oil

garlic (minced)

tsp sriracha (can omit if you don't like spice)

water

cook quinoa

Rinse the quinoa and add to a pot with 1 cup of water. Cook according to these instructions.

steam edamame

Meanwhile, add the edamame to a bowl with 1/2 cup of water and cover. Microwave on high for 5-7 minutes, or add to a steamer basket and steam on the stove.

chop vegetables

While those are cooking, prepare the other veggies. Shred the cabbage (I like to use a mandoline), finely chop the kale, grate the carrot and chop the scallions and cilantro.

cool

When the edamame and quinoa are done, let cool for about 10 minutes.

make dressing

Add all ingredients for the dressing into a shaker bottle, mason jar, or just a bowl and whisk together until smooth. Taste and adjust seasonings as desired.

assemble

Add the quinoa, edamame and all veggies to a large mixing bowl.

add dressing

Pour the dressing on top and mix until well combined.

serve

Top with chopped roasted cashews and a sprinkle of red pepper flakes.

Thins salad is delicious and filling. Definitely going to be a staple in my diet!

DELICIOUS! I don’t love quinoa but this is a winner. Like others, even my picky husband loved it. The dressing is fantastic…do make a double recipe! Can’t wait to have it for lunch today..thanks Claire

This was delicious! My hubby and I loved it. I'm definitely adding it to the rotation

So light and delicious.I did use Siracha and don't regret it!  I did add some tofu for added protein.

Love this salad, have made multiple times. No substitutions. Tasty and easy. Great for meal prep.

I just made this salad and it does have a good flavor ; but it makes me feel super thirsty after each and every bite that I take. I had fun making it but I don't think that I will be making it again.

Wow! This is an amazing salad. Will definitely be making it repeatedly. The balance of textures and flavors is perfect.  Didn’t do any substitutions, just skipped the red pepper flakes and Sriracha. This was a satisfying dinner tonight, and it would make a great lunch at the office too.

Loved this salad!  It was crunchy, satisfying and so flavorful.  I had to use spinach and romaine instead of the kale and cabbage since that was what I had on hand.  The dressing was so good I recommend making a double batch!

Thank you Claire for sharing your recipe!

This recipe by far surpassed any expectation I had for this salad! The dressing is perfect balance of all the flavors (I used nut butter since I cannot eat peanut butter) with the ginger and sesame oil making a pop at the end of each bite. I also added 1/2 block of marinated tofu since I didn't have enough soybeans and subbed the kale for 1 bell pepper. I cannot wait to eat lunch this week! Thank you!

I found this recipe on Pinterest and already left a comment on that post, but this recipe was so good I wanted to share on here as well. I made this recipe as meal prep for at-work lunches and it is a new favorite. Incredibly tasty and filling! If you are considering making this, definitely give it a try, you will not be disappointed.

My family really enjoyed this salad. We ended up making lightly breaded chicken nuggets and lightly coating them in the dressing and putting them back in the air fryer for a couple minutes. Great addition to the already protein packed, flavorful dish.

This Edamame Salad is a plant-based powerhouse filled with protein and fiber to keep you full and satisfied! It&#39;s easily customizable so you can add in your favorite veggies to use up what you already have on hand.

Edamame Salad

quinoa (uncooked)

edamame

cabbage

½ cup of chopped cilantro (loosely packed)

onions

cashews

mint

peanut butter (creamy

garlic

milk

lime juice

½ inch fresh ginger (or 1/2 teaspoon of dried ginger)

optional:

Cook your quinoa according to package directions. I like to use broth instead of water to give the quinoa extra flavor. Let cool.

Bring a large pot of water to a boil. Add in the edamame and let simmer for 4 minutes. Drain and let cool (you can also cool them by running them under cold water). I like mine to still have a little warmth to them but cool them entirely for a cold salad.

Meanwhile make the dressing by combining all of the ingredients to a blender or food processor and blend until smooth. You can also simply whisk everything together if you first finely mince the garlic and ginger.

In a large bowl, combine the quinoa, edamame, cabbage, cilantro, green onions, carrot and mint. Toss to combine.

Once ready to enjoy (I suggest saving the sauce until you’re ready to eat the salad), toss on the peanut dressing and top with chopped cashews or peanuts. ENJOY!

Wow wow wow!
This salad is so amazingly delicious and filling.
Thank you for always providing us with healthy yummy recipes.
I feel I can always rely on your recipes to be delicious and for someone who eats plant based it’s so important and time saving💜

A reinvented Vegan Green Salad made with thinly sliced cucumber, edamame beans, julienned kale and pistachios, tossed in a creamy vegan green pistachio dressing that&#039;s incredibly delish and will have everyone coming back for more!

Cucumber Edamame Salad with Pistachio Dressing

persian cucumber (thinly sliced)

10-oz pkg frozen edamame beans (1.5 cups)

pistachios

parsley leaves (roughly chopped)

parsley

olive oil

tbsp honey

garlic (grated

tsp sea salt

tsp white pepper

Wash kale, stack and then slice as thin as you can, including the thick center membrane.  Add to a large salad bowl.

Cut off ends of cucumber and then thinly slice. I use a handheld mandolin for quick and easy work of this task. Add to kale.

Roughly chop parsley and add to the cukes and kale.

Add edamame beans and pistachios.

Salad

Add all ingredients to a blender. I use a microplane to grate the garlic straight into the blender cup. My small nutri-bullet works best for this, but you can use any blender or food processor. Blend until smooth and creamy.

Dressing

Start with half the dressing. Toss well. Add more dressing as needed.

Mix together

Crispy smashed potato salad with spicy peanut sauce, edamame, and fresh herbs. High protein, high fiber, gluten free, with tips for resistant starch. A true gateway salad that feels hearty and super satisfying.

Crispy Potato Salad with Spicy Peanut Sauce

1.3 lb baby potatoes

carrot

cucumber (finely diced)

mint (finely chopped)

cilantro (finely chopped)

scallions (finely chopped)

peanuts (roughly chopped)

tbsp peanut butter (or tahini for nut-free option)

tbsp fresh ginger (chopped)

garlic (peeled)

tsp tamari (low sodium preferred)

dairy-free milk (soy milk used)

tbsp Sriracha (or hot sauce of choice)

Cook the potatoes: Add the potatoes to a large pot of cold salted water. Keep them whole and unpeeled to avoid soaking them with excess water. Bring to a boil and cook for about 20 minutes, adjusting slightly depending on potato size. Test doneness by piercing with a fork. Drain and allow to cool completely. (I usually do this a few hours before starting the recipe so they are well cooled.)

Preheat the oven to 400°F (200°C fan). Line a large baking tray with parchment paper and lightly brush or spray with olive oil. Spread the potatoes on the tray. Using a sturdy mug or glass, smash the potatoes flat. Generously brush or spray with olive oil. Bake on the top rack for about 30 minutes, or until golden and crispy (see notes).

Prepare the edamame: Place the edamame in a heatproof bowl and cover with boiling water for 5 minutes. Drain and set aside.

Make the peanut sauce: In a small blender, combine the peanut butter, ginger, garlic, lime juice, tamari, maple syrup, soy milk, and Sriracha. Blend until smooth. (Alternatively, finely mince the ginger and garlic and whisk everything together by hand.)

Assemble the salad: In a large serving bowl, combine the edamame, carrot, cucumber, mint, cilantro, scallions, crispy potatoes, chopped peanuts, and peanut sauce. Toss gently and serve immediately for the best texture.

This is definitely a five-star recipe. It’s so quick and easy to do, really pretty and colorful and the flavors just work so well together. I’m in love with your recipes, so many of them have ended up on our meal rotation already (tomorrow it’s apple baked oats for breakfast and tiramisu overnight oats for lunch in the office - can’t wait 😋).

Fabulous recipe Jas 
Followed to a tee
Had my own basil and mint growing also spring onions 
Served with warm  rye sourdough and dukha 
Will be on my Xmas table as it looked sensational in a shallow wooden bowl

Another great recipe, this one is seriously tasty and will definitely be on repeat!!! ❤️

This is my happy day go to! its so good! thanks for sharing!

This is pure food heaven, I could eat it every day ❤️

I made this dish tonight. My husband is not a cilantro fan, so I did not include it. It was absolutely delicious! The smashed potatoes are fantastic! I cannot wait to make this again!

https://www.youtube.com/watch?v=I-0lNb8rS2M

Top 8 edamame salad recipes from across the web

The most viewed edamame salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Edamame Salad

Easy Edamame Crunch Salad

Edamame Salad with Smashed Cucumber...

Sesame-Ginger Edamame Carrot Salad ...

Asian Edamame Peanut Crunch Salad

Edamame Salad

Cucumber Edamame Salad with Pistach...

Crispy Potato Salad with Spicy Pean...

Top 8 edamame salad recipes from across the web

The most viewed edamame salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Edamame Salad

Easy Edamame Crunch Salad

Edamame Salad with Smashed Cucumber...

Sesame-Ginger Edamame Carrot Salad ...

Asian Edamame Peanut Crunch Salad

Edamame Salad

Cucumber Edamame Salad with Pistach...

Crispy Potato Salad with Spicy Pean...

The most viewed edamame salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine