Description
This Asian Edamame Crunch Salad is a vibrant, nutritious dish featuring crunchy vegetables, protein-packed edamame, and a flavorful sesame ginger dressing. It is easy to make, perfect for meal prep, and a delicious side or main dish.
Ingredients
Scale
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For the Salad:
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 ½ cups shelled edamame, cooked
- ½ cup cashews or sliced almonds
- ¼ cup chopped cilantro (optional)
- ¼ cup chopped green onions
- ½ cup diced mango (optional)
- Sliced avocado for topping (optional)
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For the Dressing:
- 3 tablespoons sesame oil
- 2 tablespoons honey (or maple syrup for vegan)
- 2 tablespoons rice vinegar or lime juice
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- ½ teaspoon sriracha (optional)
- Salt and pepper to taste
Instructions
- Shred the cabbage, carrots, and bell pepper. Place in a large mixing bowl.
- Cook edamame according to package instructions, rinse with cold water, and drain. Add to the bowl.
- Chop the cashews, cilantro, green onions, and mango (if using), then add them to the salad.
- In a small bowl, whisk together all the dressing ingredients until well combined.
- Pour the dressing over the salad and toss well to coat.
- Let the salad sit for 10–15 minutes for flavors to meld, then serve with optional avocado slices on top.
Notes
- Store the salad and dressing separately for meal prep.
- Toast the nuts for extra crunch and flavor.
- Adjust the spice level by adding more or less sriracha.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired