Edamame Crunch Salad
This Edamame Crunch Salad is fresh, crunchy, and protein-packed! A quick, healthy recipe perfect for meal prep, lunch, or a flavorful side.
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.