I have to tell you—this salad is a total game-changer. I used to think salads were boring, just a pile of greens with some dressing thrown on top. But one day, I decided to shake things up, and that’s how this Edamame Crunch Salad was born!
It’s fresh, colourful, packed with protein, and unbelievably satisfying. Whether you need a quick lunch, a nutritious side dish, or something that excites you to eat veggies, this salad has you covered. And the best part? It’s ridiculously easy to make!
Why You’ll Love This Edamame Crunch Salad
1. Packed with Plant-Based Protein
If you’re like me and always looking for ways to get more protein into your meals, edamame is your new best friend. One cup packs a punch with 17 grams of protein, making this salad surprisingly filling!
2. The Ultimate Crunch Factor
Nobody likes a limp, soggy salad. I packed this one with cabbage, bell peppers, carrots, and crunchy toppings—every bite is pure texture heaven.
3. Quick and Easy to Prepare
You know those recipes that claim to be “quick” but take forever? Not this one. This salad is perfect for busy days with minimal chopping, and no fancy kitchen gadgets, and done in minutes.
4. Fresh, Flavorful, and Vibrant
This isn’t just any salad. The Asian-inspired dressing gives it a mix of savoury, tangy, nutty, and slightly sweet flavours that make you want to return for more.
Ingredients You’ll Need
For the Salad:
- Edamame – protein-rich, slightly nutty, and super satisfying.
- Cabbage (red or green) – crisp, crunchy, and full of fibre.
- Carrots – are naturally sweet and brighten up the dish.
- Bell pepper – juicy, refreshing, and adds a pop of colour.
- Cilantro – fresh, aromatic, and adds a little zing.
- Almonds, cashews, or sunflower seeds – for that irresistible crunch.
- Sesame seeds (optional) – because a toasty finish makes everything better.
For the Dressing:
- Soy sauce or tamari – adds that deep umami goodness.
- Rice vinegar – gives the dressing its perfect tang.
- Sesame oil – warm, nutty, and essential.
- Lime juice – fresh acidity to balance out the flavours.
- Maple syrup or honey substitute – a touch of sweetness to tie it all together.
- Fresh ginger – adds a little kick.
- Garlic – because what’s a great dressing without it?
How to Make Edamame Crunch Salad (Step-by-Step Guide)
Step 1: Cook the Edamame
If you’re using frozen edamame, all you need to do is boil it for 2-3 minutes, drain it, and let it cool. Super simple.
Step 2: Chop the Vegetables
Grab your cabbage, carrots, and bell peppers and chop them up nice and thin. Trust me, the finer the chop, the better the texture!
Step 3: Make the Dressing
- Whisk together soy sauce, rice vinegar, sesame oil, lime juice, maple syrup, ginger, and garlic in a small bowl.
- Taste it. Love it. Maybe sneak in a little extra sesame oil if you’re like me.
Step 4: Assemble the Salad
- Toss the edamame, cabbage, carrots, bell peppers, and cilantro into a large bowl.
- Pour that amazing dressing over the top and mix everything until it’s well-coated.
Step 5: Add Crunchy Toppings
- This is my favourite part! Sprinkle on almonds, cashews, sunflower seeds, or sesame seeds.
- Let it sit for 10-15 minutes to soak in the flavours.
Pro Tips for the Best Edamame Crunch Salad
Chill Before Serving
If you have time, let the salad rest in the fridge for 15-30 minutes. Trust me; the flavours blend even better when it’s chilled.
Customize to Your Taste
Feel free to throw in avocado, mango, or even quinoa—this salad is super flexible!
Make It a Meal
Want to make it even more filling? Grilled tofu, tempeh, or chickpeas make the perfect protein-packed add-ins.
Keep It Fresh
Store leftovers in an airtight container in the fridge for up to 3 days (if it lasts that long!).
What to Serve with Edamame Crunch Salad
- As a Side Dish: Perfect alongside grilled tofu, sushi rolls, or stir-fries.
- In a Wrap: Stuff it into a whole wheat tortilla or rice paper rolls for an on-the-go meal.
- On a Buddha Bowl: Serve it with brown rice, avocado, and chickpeas for a wholesome meal.
- With a Crunchy Topper: Try crispy wonton strips or crushed peanuts—thank me later!
FAQ Section About Edamame Crunch Salad
How long does Edamame Crunch Salad last?
Up to 3 days in an airtight container in the fridge.
Can I use frozen edamame?
Absolutely! Just boil or steam for 2-3 minutes, then cool before tossing it in.
Is this salad good for meal prep?
100%! Just keep the dressing separate and mix it when ready to eat.
Can I make this salad nut-free?
Yep! Swap almonds for sunflower or pumpkin seeds.
What protein can I add to make it a complete meal?
My go-to options are tofu, tempeh, quinoa, or chickpeas.
Conclusion Edamame Crunch Salad
There you have it—my favourite crunchy, colourful, delicious salad! It’s so easy, so good for you, and so full of texture that you might make it repeatedly.
So, what are you waiting for? Try it, mix in your favourite add-ons, and let me know how you like it!
Can’t wait to hear about your crunchy, flavour-packed salad experience!
Edamame Crunch Salad
Ingredients
For the Salad:
- 1 cup edamame shelled and cooked
- 2 cups cabbage red or green, shredded
- 1 cup carrots julienned or grated
- 1 bell pepper thinly sliced
- ¼ cup cilantro chopped
- ¼ cup almonds cashews, or sunflower seeds (for crunch)
- 1 tablespoon sesame seeds optional, for garnish
For the Dressing:
- 3 tablespoons soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon lime juice
- 1 tablespoon maple syrup or honey substitute
- 1 teaspoon fresh ginger minced
- 1 clove garlic minced
Instructions
- Cook the Edamame – Boil or steam for 2-3 minutes, drain, and let it cool.
- Chop the Vegetables – Shred the cabbage, julienne the carrots, and thinly slice the bell peppers.
- Make the Dressing – In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, lime juice, maple syrup, ginger, and garlic.
- Assemble the Salad – Toss the edamame, cabbage, carrots, bell peppers, and cilantro in a large bowl.
- Add Dressing – Pour the dressing over the salad and mix well to coat everything evenly.
- Toppings – Sprinkle almonds, cashews, sunflower seeds, and sesame seeds for extra crunch.
- Let it Sit – Allow it to sit for 10-15 minutes for flavors to meld, or chill before serving.
Notes
- Make it a meal: Add tofu, tempeh, quinoa, or chickpeas for extra protein.
- Storage: Place any leftover portions in an airtight container and refrigerate for up to 3 days.*
- Nut-Free Option: Swap almonds for sunflower or pumpkin seeds.
- Customize it: Try adding avocado, mango, or crispy wonton strips for extra flavor.