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Home » Recipes » Salads » Edamame Crunch Salad

Edamame Crunch Salad

Jan 18, 2023 · Leave a Comment

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This edamame crunch salad is loaded with fresh crunchy veggies, edamame, peanuts and the most delicious ginger peanut dressing. It’s vegan, gluten-free and perfect for a healthy lunch or dinner! 

Edamame salad in bowl with a gold fork. Peanuts in a small pink bowl on the side.

I have a new vegan salad for you to add to your menu this week!

This easy edamame salad so yummy, balanced, and filling. It’s filled with crunchy roasted peanuts, red cabbage, kale, cucumbers, capsicum, shredded carrots and protein rich edamame (a type of soybean) which easily makes it a complete meal all on its own.  

If you’re looking for a nutritious plant-based salad that’s anything but bland and boring, this one’s for you! Plus, there’s also lots of delicious flavour from the peanut dressing. It’s one of those salads that will leave you feeling good!

Edamame crunch salad in bowl with a gold fork.

Ingredient you’ll need

All you need to make this edamame crunch salad recipe are 13 healthy ingredients:

  • Edamame beans: Immature soybeans that are harvested when it’s still green. I recommend frozen shelled edamame to save time!
  • Capsicum (bell pepper): Adds a sweet refreshing flavour.
  • Spring onions: Adds a mild oniony flavour.
  • Cucumber: You’ll need 2 Lebanese or Persian cucumbers here.
  • Red cabbage: FFor our crunchy salad base!
  • Chopped kale or lettuce: I used kale here but romaine or cos lettuce would be fantastic .
  • Peanuts: Roasted and salted peanuts add a wonderful crunch, flavour and texture to the salad. Use sunflower seeds for a nut-free version!
  • Grated carrot: For a boost of colour! Grated beetroot also works here.
  • Peanut butter: I used a smooth natural peanut butter for the dressing.
  • Fresh lime
  • Honey or maple syrup: Use either for a touch of sweetness in the dressing.
  • Ginger powder
  • Soy sauce
  • Rice wine vinegar: Any mild tasting vinegar will work. 
Ingredients shown to make the edamame crunch salad.

How to make edamame crunch salad

Firstly, cook the edamame beans: Bring a pot of salted water to a boil, add edamame and cook 4-5 minutes until tender. Transfer to a bowl and let cool completely.

Chop the vegetables: Shred the cabbage and kale, slice the spring onions, dice the capsicum (bell pepper), cucumbers, and grate 2 carrots.

Add the edamame, vegetables and peanuts to a large salad bowl.

Make the peanut dressing: Whisk together the peanut butter, lime juice, vinegar, soy sauce, honey and ginger powder until smooth and creamy. Alternatively add everything to a screw top jar and shake until combined.

Edamame, peanuts and chopped veggies in a large mixing bowl.
Side shot of the ginger peanut dressing in a measuring cup.

Mix together: Pour the dressing over the salad and toss well to combine. Serve immediately and enjoy! 

Edamame crunch salad in a mixing bowl.

Substitutions and variations

  • Substitute gluten-free tamari or coconut aminos for the soy sauce to make this recipe gluten-free.
  • If you have a peanut allergy, you could also make this with almonds and almond butter. If you have a nut allergy, try making this with sunflower seeds and tahini.
  • Use green cabbage instead of the red cabbage if that’s what you have.
  • If you can’t find rice vinegar, use white wine vinegar or regular white vinegar.
  • Use 1 tablespoon freshly grated ginger instead of ginger powder.
  • Use 2 bags of pre chopped veggies/ salad mix to save time.
  • Not a fan of edamame? Swap them for chickpeas, cannelloni beans or even tofu. This salad is very interchangeable.
Edamame salad in bowl with a gold fork and peanuts in a small pink bowl on the side.

Tips for making edamame crunch salad

  • Want to keep your salad crunchy? Avoid adding dressing until it’s time to enjoy your salad. This will help keep your veggies crisp. Alternatively, feel free to layer your ingredients. To a container or large bowl add your dressing, then layer in your hearty vegetables with the peanuts on the top. Mix when ready to enjoy.
  • Use a food processor to quickly chop, slice and grate the veggies.
  • To make things easier, I recommend purchasing shelled edamame for this recipe. Shelled edamame pod removed so you won’t need to do that yourself.
Edamame crunch salad in two bowls with a gold fork and peanuts in a small pink bowl on the side.

Storage

I love making this vegan edamame salad ahead of time so I have quick and easy lunches ready to eat throughout the week. Feel free to double or triple for leftovers! Store the prepared salad in an airtight container in the fridge for up to 5 days.

For maximum crunchiness, add the roasted peanuts right before serving. They’ll lose some of their crunch when they’re mixed in with the vegetables and dressing ahead of time.

Frequently Asked Questions

Can you make this edamame salad ahead of time? 

Yes! Store the salad in an airtight container and refrigerate for up to five days. For maximum crunchiness, add in the roasted peanuts right before serving.

Is this recipe vegan?

Yes! This edamame salad is naturally vegan and dairy-free if you use maple syrup.

How do you make this recipe gluten-free?

You can easily make this edamame salad gluten-free by substituting gluten-free tamari or liquid aminos for the soy sauce in the dressing.

Can you make this recipe nut-free?

To make this edamame scrunch salad nut-free, substitute roasted sunflower seeds or peptitas for the roasted peanuts, and tahini for the peanut butter

Can I use other vegetables?

Feel free to add or omit any veggies from this recipe. Don’t like kale? Sub for cos or romaine lettuce! Add some raw broccoli, cucumber or anything else you have on hand.

Edamame salad in bowl with a gold fork.

More healthy salad recipes

Wild Rice Salad + Golden Goddess Dressing

Broccoli Crunch Salad

Cinnamon Pumpkin Quinoa Salad

Cypriot Grain Salad

If you try this edamame crunch 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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Edamame salad in bowl with a gold fork. Peanuts in a small pink bowl on the side.

Edamame Crunch Salad

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4–6 serves 1x
  • Category: Salads, lunch
  • Method: Stovetop + chop
  • Cuisine: Asian
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Description

This edamame crunch salad is loaded with fresh crunchy veggies, edamame, peanuts and the most delicious ginger peanut dressing. It’s vegan, gluten-free and perfect for a healthy lunch or dinner! 


Ingredients

Scale
  • 2 cups frozen edamame beans, shelled
  • 2 cups red cabbage, shredded
  • 2 cups chopped kale or lettuce
  • 1 red capsicum (bell pepper), diced
  • 2 small Lebanese/ Persian cucumbers
  • 1/2 cup spring onions (scallions), sliced
  • 1/2 cup roasted peanuts
  • 1 cup grated carrots

Ginger peanut dressing:

  • 1/3 cup natural smooth peanut butter
  • Juice of 1 lime
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon ginger powder
  • 1/4 cup soy sauce
  • 1/3 cup rice wine vinegar

Instructions

  1. Bring a pot of salted water to a boil, add edamame and cook 4-5 minutes until tender. Transfer to a bowl and let cool completely.
  2. Shred the cabbage and kale, slice the spring onions, dice the capsicum (bell pepper), cucumbers, and grate 2 carrots.
  3. Add the edamame, all the vegetables and peanuts to a large salad bowl.
  4. Whisk together the peanut butter, lime juice, vinegar, soy sauce, honey and ginger powder until smooth and creamy. Alternatively add everything to a screw top jar and shake until combined.
  5. Pour the dressing over the salad and toss well to combine. Serve immediately and enjoy! 

Keywords: edamame, salad, vegan, peanut, crunchy

Did you make this recipe?

Tag @goodnessavenue on Instagram and hashtag it #goodnessavenue

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