Broccoli & Edamame Crunch Salad

This vibrant broccoli and edamame crunch salad features crunchy broccoli, quinoa, and a delicious ginger tahini dressing. It's an easy, vegan, and protein-rich dish perfect for meal prep.

As a busy mum, I gravitate toward hearty, nourishing salads packed with nutritious ingredients, especially at lunchtime. Today’s broccoli and edamame salad is a lightened-up spin on the classic broccoli salad. The addition of protein-rich edamame elevates it into a dish worthy of any special occasion.

The vibrant, crunchy broccoli base holds its texture for days, making it perfect for meal prep. It’s loaded with high-protein edamame, quinoa, and sweet, juicy raisins for a pop of sweetness in every bite. A tangy tahini dressing ties everything together, adding acidity and depth while enhancing the flavors. You can enjoy it as is, jazz it up with shredded chicken, or serve it on toast alongside avocado or hummus for a satisfying twist.

Ingredients You’ll Need

You only need a few simple ingredients to make this broccoli and edamame salad:

• Edamame: These protein-packed soybeans add fiber and potassium. Look for them fresh in the produce section or frozen at most grocery stores.
• Quinoa: I used a tricolor quinoa blend for visual appeal, but white quinoa works just as well. Cook it ahead of time and let it chill in the fridge.
• Broccoli: The base of the salad uses one broccoli head or about 4 cups of florets, cut into bite-sized pieces.
• Capsicum/Bell Pepper: You’ll need one red bell pepper, diced.
• Raisins: Their natural sweetness balances the tangy dressing. Finely diced apple makes a great alternative.
• Ginger: Adds warmth, depth, and a zesty kick to the dressing.
• Soy Sauce: Provides a rich, salty flavor. You can substitute coconut aminos if preferred.
• Tahini: This sesame seed paste adds creamy richness to the dressing.
• Maple Syrup: A touch of sweetness helps balance the acidity of the vinegar.
• Vinegar: Apple cider vinegar is my go-to, but white wine vinegar works well too.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Broccoli Edamame Salad

Cook the Quinoa: Cook the quinoa according to package instructions. Once done, spread it on a plate to cool in the fridge.

Prepare the Edamame: Cook the edamame according to package instructions. Drain and rinse with cold water to cool quickly and prevent wilting the other ingredients.

Prepare the Veggies: While the quinoa is cooking, chop the broccoli into bite-sized florets, dice the red bell pepper, and set them aside.

Make the Tahini Dressing: In a small bowl, whisk together the tahini, soy sauce, garlic, maple syrup, vinegar, and water until smooth and creamy. Adjust the consistency with more water if needed.

Assemble the Salad: In a large mixing bowl, combine the cooked quinoa, edamame, broccoli, bell pepper, and raisins. Pour the dressing over the salad and toss until everything is well coated.

Tips and Variations

• Sesame-Free: Replace tahini with peanut butter, almond butter, or your preferred nut or seed butter.
• Grains: Save time by using pre-cooked quinoa, brown rice, or any leftover grains you have on hand.
• Fruit Options: Swap raisins for dried cranberries, chopped dates, or sultanas for a slightly different sweetness.
• Not a Fan of Raw Broccoli? Blanch the broccoli florets in boiling water for 1-2 minutes, then rinse with cold water to retain their crunch and color.
• Extra Protein: Add 1-2 cups of chopped chicken, turkey, pork, or any other leftover meats for a heartier meal.

Storing leftovers

Store leftover edamame and broccoli salad in an airtight container in the fridge for up to 3-4 days.

Recipe FAQ

More crunchy salad recipes

Edamame Quinoa Salad

The Best Kale Crunch Salad

Broccoli Crunch Salad

Edamame Crunch Salad

If you try this broccoli and edamame salad recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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