The Best Edamame Salad
This crunchy edamame green salad recipe is so tasty! It has edamame, Brussels sprouts, cabbage, celery, and carrots cut slaw style and tossed with a sweet and tangy dressing. This salad is protein and fiber rich! It is perfect for a quick and healthy main or side dish. Eat it alone or with some noodles for a filling and delicious meal. This salad recipe is vegan and can easily be made gluten free by substituting coconut aminos for soy sauce.
What is Edamame?
Edamame are soybeans! They are harvested when young before fully hardening. Many are accustomed to having edamame at sushi restaurants, served in a pod. You can buy edamame frozen at most markets either in the pod or hulled. I like to buy them with no shell for an easy addition to salads and bowls. They are ready to use with a quick blanch in hot water. They are the perfect addition to this Crunchy Edamame Green Salad recipe because they add plant-based protein and iron to the dish.
Ingredients for Edamame Green Salad
This salad uses humble ingredients that are easy to find in most markets. Nowadays most stores have their own brand of ethnic specialties like Thai Sweet Chili sauce and Sesame oil. If you prefer to make the recipe gluten free substitute coconut aminos for soy sauce.
- green cabbage
- Brussels sprouts
- carrots
- celery
- frozen shelled edamame
- zuchinni
- green onion
- sesame oil
- Thai sweet chili sauce (if you cannot find this, double the maple syrup, add 1 tbsp rice vinegar and add a pinch of crushed red pepper instead)
- maple syrup
- soy sauce or coconut aminos
- lime
Instructions
This recipe is really easy and barely requires any cooking. You can avoid cooking altogether by simply defrosting the edamame overnight in the refrigerator rather than blanching. There is quite a bit of chopping and grating but you can cut some prep in half by buying pre shredded cabbage and carrots or shredded Brussels sprouts.
- Boil a small pot of water and blanch the edamame quickly by adding to the boiling water for 2 minutes, then draining and rinsing with cold water. Set aside.
- Get a large mixing bowl ready
- Shred the cabbage, Brussels sprouts, carrots and grate the zucchini and add to the bowl.
- Chop the celery and green onions and add to the bowl.
- Add the drained and cooled edamame
- Add the sesame oil, sweet chili sauce, rice vinegar, lime, maple syrup and soy sauce.
- Mix well until combined
- Enjoy within 3 days
Other Delicious Healthy Salad Recipes
Crunchy Edamame Green Salad
Ingredients
- 2 cups green cabbage Approx ½ head shredded
- ½ pound Brussels sprouts shredded
- 2 carrots peeled and grated
- 1 stalk celery chopped
- 1 cup frozen shelled edamame
- ½ zuchinni grated
- 2 ea green onion chopped white and green parts
- 1 tbsp toasted sesame oil
- 2 tbsp Thai sweet chili sauce if you cannot find this, double the maple syrup add 1 tsp rice vinegar and add a pinch of crushed red pepper instead
- 1 tbsp maple syrup
- 2 tbsp low sodium soy sauce
- 2 lime
- 2 tbsp ginger root peeled and grated
Instructions
- Boil a small pot of water and blanch the edamame quickly by adding to the boiling water for 2 minutes, then draining and rinsing with cold water. Set aside.
- Get a large mixing bowl ready
- Shred the cabbage, Brussels sprouts, carrots and grate the zucchini and add to the bowl.
- Chop the celery and green onions and add to the bowl.
- Add the drained and cooled edamame
- Add the ginger, sesame oil, sweet chili sauce, lime, maple syrup and soy sauce.
- Mix well until combined. Taste and adjust to your liking. (If you like saltier add another tsp of soy sauce, if you like sweeter add another tbsp Thai sweet chili sauce.)
- Enjoy within 3 days
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