This Edamame Salad is fresh, nutritious, and bursting with flavor. It's made with a blend of crunchy vegetables (that stand up to summer heat!), creamy peanut butter dressing, and lots of fresh herbs. Serve this versatile salad as a side dish, a light lunch, or a full meal with your favorite protein on top.
In the spirit of creating fusion food recipes, we find ourselves making this Edamame Salad again and again! This amazing salad recipe is inspired by our love for Asian cuisine and the simplicity of using everyday ingredients that anyone can find.
It’s packed with a rainbow of colors from edamame, cabbage, red peppers, kale, and carrots. For bright, aromatic notes, we love to add fresh herbs like cilantro and mint. Each bite provides a satisfying crunch, complemented by a creamy vegan peanut butter and soy sauce dressing. Plus it is packed with protein and hearty enough to work for meal prep, picnics, and barbecues.
You can serve this salad either on its own or paired with your favorite protein, like salmon or chicken, for a nutrient-rich meal. Trust us, this is the kind of salad you'll want to make room for at your table!
Why You’ll Love Edamame Salad
These are just a few of the reasons why you’re going to fall in love with this easy edamame salad recipe:
- Protein-packed powerhouse: With edamame beans as the star of the recipe and a variety of supporting veggies, this salad doesn't skimp on nutrition. It’s full of plant-based protein, as well as many vitamins and minerals.
- Tossed in a savory, creamy dressing: This dressing is all about peanut butter! It's super creamy, a bit salty, and perfect for coating fresh, crunchy vegetables.
- Weeknight savior: With a bit of chopping and mixing, you're done! This delicious, nutritious salad is ready for a quick lunch or weeknight dinner.
Ingredients & Substitutions
These are the ingredients you’ll need to create a fresh and flavorful edamame salad:
- Edamame: Provides a slightly sweet, nutty flavor. If you can't find shelled edamame, try using chickpeas instead.
- Vegetable mix-ins: We like to add green or purple cabbage, kale, carrots, and red bell peppers for a satisfying crunch and a wide range of nutrients. Feel free to use other crunchy veggies you have on hand, like shaved Brussels sprouts, celery, or snow peas.
- Herbs: Cilantro, scallions, and mint lend freshness and a burst of flavor. You can also play around with parsley, chives, or basil depending on your preference or availability.
- Peanut butter: Forms the base of the dairy-free dressing, delivering a rich, creamy texture and nutty flavor. Swap in almond butter or cashew butter if you prefer. For a nut-free option, try tahini or pumpkin seed butter. You can also swap in avocado for a different creamy element packed with healthy fats.
- Acids: We love to use both rice vinegar and lime juice for a sweet-yet-tangy element in the dressing. Apple cider vinegar, coconut vinegar, or lime juice will work in a pinch.
- Maple syrup: Adds a hint of sweetness to the dressing. Honey or agave works too.
- Dressing flavorings: Sesame oil, soy sauce, ginger, and garlic all add depth of flavor, imparting savory, zesty, and umami-rich elements. Tamari or coconut aminos can be used instead of soy sauce for a gluten-free option.
Selecting Fresh Vs Frozen Edamame
When it comes to edamame salad, the quality of this green legume can make a huge difference in both taste and texture. If you're lucky, you may be able to find fresh edamame in the produce section of your local grocery store or Asian food market.
Check for pods that are bright green and firm to the touch. If you don’t have the option for fresh edamame, frozen shelled edamame is a great alternative and is often easier to find in the frozen vegetable section of most grocery stores nowadays.
How To Make Edamame Salad
1. Create the Dressing
Mix together the peanut butter and seasonings in a bowl or container, then slowly add water until you reach your desired consistency. The dressing should be thick, but you still want to be able to pour it.
If you’ve added too much water, just mix in a little more peanut butter to thicken it again. You can also adjust the dressing to suit your taste — add more maple, lime, vinegar, or soy sauce until it tastes just right. Keep the dressing separate from the salad until you are ready to serve.
2. Assemble The Salad
If you’re using frozen edamame, make sure to let it thaw before starting the salad. Combine the edamame, vegetables, and herbs in a bowl large enough to fit the salad without spilling. For something extra special, consider using Roasted Edamame in this salad.
If you’re prepping the salad in advance, we recommend keeping the herbs separate until just before serving to maintain their freshness. When you’re ready to eat, toss the salad and dressing, then top it with sesame seeds, chopped peanuts, or cashews for an extra crunch!
Storage & Reheating
If you have leftover edamame salad or want to meal prep a batch, follow these storage tips:
- Fridge: Store the leftover salad in an airtight container in the fridge for up to 3 days. If possible, keep the dressing, salad, herbs in separate containers.
- Freezer: We don’t recommend freezing edamame salad once it’s assembled since the veggies will turn soft and soggy when you thaw them.
- Prep ahead: You can chop the veggies and make the dressing up to 2 days in advance. Store everything separately in the fridge, then toss it together just before serving.
Quick Twists to Personalize Your Edamame Salad
One of the best parts about this edamame salad is its versatility. Experiment with some of these flavor ideas:
- Protein: Toss in cooked quinoa or shredded chicken to make a heartier meal.
- Spicy: Add red pepper flakes, cayenne, or Sriracha to the dressing for a bit of heat. Or slice up some fresh jalapeno or serrano peppers.
- Cheesy: Crumble some feta or goat cheese on top for a tangy finish.
- Thai: Add a few Thai chilies and swap soy sauce for fish sauce for a Thai-inspired flavor.
- Southwest: Mix in some black beans and corn, and swap out the peanut dressing for a lime-cilantro vinaigrette.
- More veggies: This salad can be made with so many different vegetables. We love adding sugar snap peas, red onion, cucumbers, and snow peas.
Frequently Asked Questions
Here are some of the most common questions about making this salad with edamame.
Properly cooked edamame should be firm yet tender. It should not be overly crunchy or hard, which can indicate it is undercooked. If it’s too soft or mushy, it’s likely overcooked.
The recipe can be made gluten-free if you use gluten-free soy sauce, or if you substitute it with tamari or coconut aminos.
If you’re not a fan of peanut butter, you can use almond butter, cashew butter, tahini, pumpkin seed butter, or sunflower seed butter as a substitute.
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- 1 lb shelled edamame (defrosted)
- 3 cups shredded red cabbage
- 2 cups kale, chopped
- 1 cup shredded carrots
- 1 red pepper, sliced thin
- 1/2 cup chopped cilantro
- 1/4 cup scallions, chopped
- 1/8 cup mint, chopped
- 3 tbsp peanut butter (dressing)
- 2 tbsp rice vinegar (dressing)
- 2 tbsp maple syrup (dressing)
- 1 tbsp lime juice (dressing)
- 1 tbsp sesame oil (dressing)
- 2 tbsp low sodium soy sauce (dressing)
- 1 tsp grated fresh ginger (dressing)
- 1 clove garlic, minced (dressing)
- 3 tbsp water (dressing, adjust to thickness)
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- Nutritional Information
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
Swap in almond butter, cashew butter, tahini, or avocado for a nut-free dressing.
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