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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


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! 


  • 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


  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