Edamame Salad With Ginger Garlic Dressing
Whether you serve this protein-packed Edamame Salad as a side dish or make it a light meal, it’s sure to be a hit! Crisp veggies and avocado pair with edamame and white beans, and it’s all tossed in an Asian-inspired ginger garlic dressing.
Edamame isn’t just for snacking on at your favourite sushi restaurant! It also happens to be one of my go-to toppings for salad. (I love adding them to this Ramen Noodle Salad Recipe!) In this edamame salad, the humble little bean isn’t just a topping—instead, it’s the main ingredient! The edamame is accompanied by crisp cucumber and cabbage, creamy white beans and avocado, and crunchy cashews, then it’s all tossed in a sweet, tangy, umami ginger garlic dressing.
Why I Can’t Get Enough of This Edamame Salad
There’s so much to love about this recipe! Here’s what makes it so good.
- Perfect for meal prep. Leave out the avocado and this edamame salad is an absolute champ for meal prep lunches, lasting in the fridge for several days without losing any of its deliciousness.
- The tastiest dressing. The Asian-inspired dressing is sweet, brightened up with tart lime juice, and full of umami thanks to the soy sauce base. Fresh garlic and ginger give it a flavour boost!
- Packed with protein. Between the edamame and the white beans, this salad is a great source of plant-based protein so it will keep you full and satisfied.
Notes on Ingredients
Here are the ingredients you’ll need to grab for this edamame salad recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Salad:
- Shelled edamame – You can use fresh or frozen.
- Cucumber – I like using Persian or English cucumbers, but if you want to use a regular cucumber, you can scoop out the seeds.
- Red cabbage – While you could use another variety of cabbage, I like red for the colour it adds to this salad.
- White beans – Like cannellini or navy beans.
- Green onions
- Cilantro – If you’re not a cilantro fan, basil or mint would also work.
- Roasted unsalted cashews and sesame seeds – For some crunch.
- Avocado
Dressing:
- Low-sodium soy sauce – Tamari, coconut aminos, or liquid aminos can be swapped in.
- Rice vinegar – Be sure to use unseasoned rice vinegar, which doesn’t have added sugar.
- Lime juice – Use fresh lime juice for the best flavour.
- Maple syrup – Agave nectar or Date Syrup would also work.
- Sesame oil
- Ginger and garlic – Fresh is much more pungent than dried.
- Red pepper flakes – Feel free to adjust the amount depending on your heat tolerance.
How to Make Edamame Salad
Making this edamame salad is easy! Here’s what you’ll need to do.
- Cook the edamame. If the edamame is frozen, cook it in boiling water, then drain and rinse in cold water.
- Assemble the salad. Toss the edamame with all of the ingredients except the avocado in a large bowl.
- Make the dressing. Whisk together all of the ingredients in a small bowl or shake in a closed jar.
- Finish. Toss the salad with the dressing, then fold in the avocado. Serve immediately or refrigerate for up to 30 minutes to let the flavours meld.
Tips and Variations
Here are a few additional pointers if you’re planning on making this edamame salad.
- Add the avocado and cashews just before serving. If you’re making this for meal prep, I recommend adding the avocado and cashews right before serving to keep the nuts crunchy and the avocado from turning brown.
- Swap out the white beans. Black rice or Crispy Rice would be a great substitute, or use cooked quinoa.
- Make it into a meal bowl. This salad would make an awesome meal bowl served with rice, Watermelon Tuna, and a drizzle of Vegan Mayo stirred together with sriracha or vegan gochujang.
How to Store Leftovers
Transfer leftover edamame salad to an airtight container and refrigerate for up to 4 days. I don’t recommend freezing this recipe, as the fresh vegetables will lose their texture.
More Vegan Salad Recipes
Enjoy friends! If you make this edamame salad, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Edamame Salad
Ingredients
Salad:
- 1 ½ cups shelled edamame, fresh or frozen – 225g
- 1 ½ cups diced cucumber, 200g
- 1 cup thinly sliced red cabbage, 70g
- 1 cup cooked white beans, cannellini or navy beans, rinsed and drained – 165g
- ½ cup thinly sliced green onions, 50g
- ½ cup chopped fresh cilantro, 20g
- ¼ cup chopped roasted unsalted cashews, 30g
- 1 tablespoon toasted sesame seeds , 9g
- 1 large ripe avocado, diced – about 200g
Dressing:
- 2 tablespoons low-sodium soy sauce, 30mL
- 1 tablespoon rice vinegar, 15mL
- 1 tablespoon lime juice, 15mL
- 1 tablespoon maple syrup, 20g
- 2 teaspoons sesame oil, 10mL
- 1 teaspoon grated fresh ginger, 5g
- 2 cloves garlic, minced – 6g
- ½ teaspoon crushed red pepper flakes, 1g
Instructions
- If using frozen edamame, bring a pot of water to a boil, add edamame, and cook for 3–4 minutes until tender. Drain, rinse under cold water, and let cool completely.
- In a large bowl, combine cooled edamame, cucumber, red cabbage, white beans, green onions, cilantro, cashews, and sesame seeds.
- In a small bowl or jar, whisk together soy sauce, rice vinegar, lime juice, honey, sesame oil, ginger, garlic, and red pepper flakes until smooth.
- Pour the dressing over the salad and toss gently until evenly coated. Finally, fold in the diced avocado carefully to avoid mashing.
- Serve immediately for the best crunch, or refrigerate for 15–30 minutes to let flavors meld.
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
