Edamame Crunch Salad

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! 

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!

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. 

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.

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

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.

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.

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.

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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