This edamame salad is a fresh, Asian-inspired dish made with protein-rich edamame, crunchy vegetables and a punchy sriracha-lime dressing. It’s a quick, light and nutritious recipe finished with fresh herbs, chilli and peanuts for extra flavour and texture.
Edamame Salad Recipe (Crunchy Asian-Inspired Salad with Sriracha-lime Dressing)
This edamame salad is a vibrant, crunchy and nutrient-packed dish inspired by Asian flavours. It combines tender edamame beans with crisp cabbage, carrot, peppers, fresh herbs and crunchy peanuts, all tossed in a bold sriracha-lime dressing and topped with spring onions and sesame seeds.
It’s light yet filling, making it perfect for a healthy lunch, side dish or meal prep salad.
This recipe is a grain-free, low-carb alternative to my quinoa & edamame salad with lime ginger dressing on page 152 of my cookbook ‘Less Meat, More Plants‘.
What is Edamame?
Edamame are young soybeans harvested before they fully mature. They are commonly used in Japanese and East Asian cooking. You can usually find them in the frozen aisles of supermarket where they are sold shelled or in their pods.
They have a mild, slightly sweet flavour and a firm, satisfying bite. Edamame are also a great source of plant-based protein, as well as iron and calcium making them ideal for salads like this edamame salad.
Nutritional Value of Edamame
| Edamame (shelled / unsalted) | Per 100 g | Per 1 cup (~160 g) |
|---|---|---|
| Calories | ~140 kcal | ~224 kcal |
| Protein | ~11.54 g | ~18.5 g |
| Carbohydrates | ~8.6 g | ~13.8 g |
| Fiber | ~5 g | ~8 g |
| Sugars | ~2.12 g | ~3.39 g |
| Fat | ~7.58 g | ~12.1 g |
| Calcium | ~61 mg | ~97.6 mg |
| Iron | ~2.2 mg | ~3.52 mg |
Source: USDA FoodData Central
Why You’ll Love This Edamame Salad
- High in plant-based protein
- Crunchy, fresh texture in every bite
- Packed with Asian-inspired flavour
- Quick and easy to prepare
- Naturally vegan
Other Asian Salad Recipes To Try
- Miso Aubergines with Soba Noodle Salad
- Asian Vermicelli Noodle Salad (with smoked tofu)
- Spring Soba Noodle Salad with Crispy Tofu
- Asian Red Cabbage Slaw
Watch How To Make This Edamame Salad
How To Make Edamame Salad
Ingredients
Salad Base
- frozen shelled edamame
- red cabbage
- white cabbage
- carrot
- red pepper
- spring onions
- mint
- coriander
- salted peanuts
- white sesame seeds
- black sesame seeds
For the Sriracha-lime Dressing
- extra virgin olive oil
- toasted sesame oil
- lime juice
- rice vinegar
- tamari sauce
- fresh ginger
- garlic
- sriracha
- salt
- maple syrup
Method
1. Cook the Edamame
Bring a saucepan of salted water to the boil. Add the edamame and blanch for 2–3 minutes until tender but still firm. Drain and rinse under cold water to stop the cooking process, then set aside.
2. Prepare the Vegetables
Finely shred the red and white cabbage. Grate the carrot using a coarse grater. Dice the red pepper into small pieces. Slice the spring onions and herbs.
3. Make the Dressing
Whisk together olive oil, toasted sesame oil, lime juice, rice vinegar, tamari sauce, ginger, garlic, sriracha, salt and a touch of maple syrup until smooth and well balanced.
Adjust sweetness and heat to taste.
4. Assemble the Edamame Salad
Place edamame, cabbage, carrot and red pepper into a large bowl. Pour over the dressing and toss well to coat.
Add spring onions, mint, coriander, peanuts and both white and black sesame seeds. Toss again until evenly combined.
Serving Suggestions
This edamame salad recipe is extremely versatile:
- Serve as a light lunch or healthy dinner
- Use as a side dish with your grilled protein of choice
- Add to meal prep containers for the week
- Serve chilled for maximum freshness
Storage
Store in an airtight container in the fridge for up to 3 days. Best eaten cold or at room temperature. Add extra fresh herbs just before serving for maximum flavour.
Frequently Asked Questions
Yes, edamame is rich in protein, fibre and essential nutrients, making this a very balanced and nourishing salad.
Yes. If using fresh edamame, simply cook until tender (usually 4–5 minutes, they should still have a bite) then cool before adding to the salad.
If you don’t have tamari, you can substitute with soy sauce. Remember to adjust the salt slightly as soy sauce is usually saltier.
The heat level depends on the amount of sriracha you add. Start with half a teaspoon for mild heat or increase it for a spicier kick.
I hope you enjoy this edamame salad recipe as much as I do. If you do make it, don’t forget to tag me on Instagram! Make sure to save this recipe for later and share it with friends and family looking for fresh, healthy meal ideas!
Edamame Salad
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
- 300 g frozen shelled edamame
- 65 g red cabbage
- 65 g white cabbage
- 80 g carrot
- 1 red pepper
- 2 spring onions sliced on the bias
- 3 Tbsp chopped mint
- 3 Tbsp chopped coriander
- 75 g salted peanuts roughly chopped
- 2 Tbsp white sesame seeds
- 2 Tbsp black sesame seeds
FOR THE DRESSING:
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp toasted sesame oil
- 2 Tbsp lime juice
- 1 Tbsp rice vinegar
- 2 tsp tamari sauce
- 2 tsp grated ginger
- 1 garlic clove grated
- 1/2 to 1 tsp sriracha
- ¼ tsp salt
- maple syrup to taste
Instructions
- Bring a saucepan of water to the boil. Once boiling, add a generous pinch of salt. Add the edamame and blanch for 2–3 minutes. Drain and rinse under cold running water to cool, then drain thoroughly and set aside.300 g frozen shelled edamame
- Finely shred the red and white cabbage using a mandoline or a sharp knife.65 g red cabbage, 65 g white cabbage
- Grate the carrot on the coarse side of a box grater.80 g carrot
- Remove the seeds and stem from the pepper and cut into small dice.1 red pepper
- Make the dressing by whisking together all its ingredients.2 Tbsp extra-virgin olive oil, 1 Tbsp toasted sesame oil, 2 Tbsp lime juice, 1 Tbsp rice vinegar, 2 tsp tamari sauce, 2 tsp grated ginger, 1 garlic clove, 1/2 to 1 tsp sriracha, ¼ tsp salt, maple syrup
- Assemble the salad: Place the edamame, red cabbage, white cabbage, carrot and red pepper into a large salad bowl.
- Toss in the dressing.
- Add the spring onions, mint, coriander, peanuts, and both white and black sesame seeds. Toss again until everything is well combined, then serve.2 spring onions, 3 Tbsp chopped mint, 3 Tbsp chopped coriander, 75 g salted peanuts, 2 Tbsp white sesame seeds, 2 Tbsp black sesame seeds
Nutrition
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