Edamame Crunch Salad

This easy edamame crunch salad is the perfect make-ahead healthy lunch! This recipe is packed with protein-rich edamame and bursts with crunchy fresh veggies, but the best part might be the zesty creamy lime dressing. Naturally vegan and vegetarian, plus easy to make gluten-free.

Prep Time15

Total Time15

Course: Appetizer, Main Course, Salad

Cuisine: American

Keyword: healthy, salad, Vegan, vegetarian

Servings:

Calories: 321kcal

Author: Jessica Laroche

Ingredients

12 oz frozen and blanched shelled edamame (or 2 cups) thawed
2 cups purple cabbage finely sliced
2 cups green cabbage (I used Napa cabbage) finely sliced
1 red bell pepper finely sliced
¾ cup carrots grated
½ English cucumber (about 1 ½ cups) sliced
1 large handful cilantro chopped
2-3 green onions sliced

Creamy lime dressing

⅓ cup almond butter
¼ cup freshly squeezed lime juice about 2 limes
2 ½ tbsp soy sauce or Tamari for a GF recipe
1 ½ tbsp maple syrup
1 tsp sesame oil optional, can also be made oil-free
1 clove of garlic crushed
1 tsp fresh ginger peeled and grated

Instructions

Start by making the vinaigrette: in a small bowl, combine the almond butter, lime juice, soy sauce, maple syrup, sesame oil, garlic and ginger. Whisk well until smooth and creamy. If your dressing is too thick, then add a little water until desired consistency. Set aside.
Transfer the frozen edamame to a bowl and cover with water. Then, warm up in the microwave for about 5 minutes to help them tenderize. Drain and set aside.
In a large mixing bowl, add the purple and green cabbage, red pepper, carrots, edamame, cucumber, green onion and cilantro. Then, pour the dressing over and stir until combined.
Serve right away garnished with chopped almonds, cashews or peanuts for more crunch.

Video

Notes

This salad is at its best crunchiness when freshly made. But, although the veggies will soften while resting in the sauce, it still makes for an amazing meal-prep recipe! Store in an air-tight container for up to 4 days in the fridge.
You can customize this salad to your taste by swapping the ingredients for: broccoli, cauliflower, oranges, zucchini, snap peas, celery or mangoes. The dressing can also be made with peanut butter or tahini! See blog post for more ideas.
Make it gluten: simply use GF Tamari to make the dressing.
Make it nut-free: use tahini or pumpkin seed butter to make the dressing and omit the added nuts over the salad when serving.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition