This crisp, refreshing edamame salad recipe is loaded with shredded cabbage, Brussels sprouts, celery, carrots, and edamame, all tossed in a sweet and tangy dressing. It's high in protein and fiber, naturally vegan, and can easily be made gluten-free by swapping in coconut aminos for the soy sauce. Serve it solo or as a fresh side for your favorite Asian meals!
What is Edamame?
Edamame are young soybeans! These immature soybeans are harvested before they fully harden.
Many of us are accustomed to having edamame at sushi restaurants, served in a pod, but 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.
Why You’ll Love This Edamame Salad Recipe
- Fun to eat with lots of crunchy cabbage, carrots, edamame and more
- Naturally high in protein thanks to protein-packed edamame
- Bold, Asian-inspired flavors
- The salad can handle sitting in the fridge for a couple of days for the easiest meal prep ever
- A little sweet, a little spicy, and super fresh tasting
- Coated with a simple, flavorful dressing made with classic pantry staples
- Green cabbage - Full disclosure: you can absolutely use pre-shredded cabbage from the store to minimize prep. No shame!
- Brussels sprouts - We're using shredded sprouts, which you may be able to find at your grocery store. Otherwise, you can slice them by hand or use an attachment with your food processor.
- Carrots
- Celery
- Frozen edamame beans - Make sure the edamame is pre-shelled so you can skip some prep.
- Zucchini - Yes, we're using raw zucchini! It has a lovely texture. Just keep in mind that zucchini will weep once exposed to salt (or soy sauce), which can cause the salad to turn a little wet in storage.
- Green onions
- Sesame oil - This adds a nutty flavor and extra richness that really brings the salad dressing together. You could possibly use olive oil instead but the flavor won't be quite as rich.
- Thai sweet chili sauce - If you cannot find this, double the maple syrup, add 1 tbsp rice vinegar and add a pinch of red pepper flakes instead.
- Maple syrup - For extra sweetness. This is my go-to vegan sweetener.
- Soy sauce or coconut aminos - Use gluten-free soy sauce or aminos to make this entire dish celiac-friendly. I often choose low-sodium soy sauce to keep the sodium content low.
- Fresh lime juice
How to Make Edamame Crunch Salad
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 onion and add to the bowl.
- Add the drained and cooled edamame
- Add the sesame oil, sweet chili sauce, lime, maple syrup and soy sauce.
- Mix well until combined
- Store leftovers in an airtight container in the fridge and serve within 3 days.
Tips for Making the Best Asian Edamame Salad
- Let the salad rest. I'm a big believer in letting flavors come together. You can absolutely serve this salad right away, but it will taste even better if you let it rest for at least 30 minutes to allow the flavors to come together.
- Fresh, fresh, fresh. Since we're eating all of these veggies raw (minus the blanched edamame), you really want to choose the very freshest ingredients. Otherwise, your crunchy salad won't be quite as crunchy.
- Garnish freely. I like to use sprinkle a few extra green onions, but feel free to go wild here. Add chopped fresh cilantro, sesame seeds, chopped peanuts, creamy avocado, and more.
- Add extra protein. To really make this salad into a main dish, try topping it with crispy fried tofu or plant-based chicken. You can also add some cooked quinoa for a quinoa edamame salad.
FAQs
I'm not a Registered Dietitian, but the great thing about edamame is that it's rich in protein, similar to tofu. I often like to serve this salad as a main meal, like a light lunch, although it also makes a great side dish with other Asian-inspired dishes.
Blanching is optional for frozen edamame but essential for fresh. I often prefer to use frozen edamame and just let it thaw in the fridge, since it's basically no prep and still totally delicious.
Absolutely. Red onion, red bell pepper, and sliced Persian cucumbers would be fun, too. I sometimes like to use red cabbage instead of green, but that's totally optional. Opt for fresh, crisp ingredients you like to eat raw.
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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 zucchini 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
Hasi
Lovely lunch recipe, snack, healthy filler! I added some lightly toasted cashews. Used savoy cabbage which works fine too. There is some chopping but actually quite nice whilst listening to a podcast!
Thank you 😊
Sara Tercero
Thank you! So happy you enjoyed it and savoy is a really nice sub. I bet the cashews were delicious. I also find the chopping quite relaxing. Thanks for the 5 stars.
kate
Do you squeeze the liquid from the grated zucchini? I would think it might make the salad a bit watery.
Sara Tercero
I don't but you certainly can.
Sara Green
Delicious as it is though I added half a red onion and a few radishes as I had them left over.
Sara Tercero
I bet those were great in this dish! Thanks for the rating and feedback!