This post may contain affiliate links. Please read our disclosure policy.
This Edamame Salad is a plant-based powerhouse filled with protein and fiber to keep you full and satisfied! It’s easily customizable so you can add in your favorite veggies to use up what you already have on hand.
Look for more high-protein vegetarian recipes? Try my High Protein Vegetarian Burritos as well as my Marry Me Butterbeans and my Roasted Red Pepper Tofu Pasta!
Table of Contents
This vibrant edamame salad is packed with all the goods! It has color, crunch and bold flavors. Protein-rich quinoa and edamame form the hearty base, while crisp cabbage, sweet carrots, and fresh herbs like cilantro and mint add layers of freshness. Crunchy cashews bring a nutty bite, and everything is tied together with a rich, zesty peanut ginger dressing that adds the perfect balance of creaminess and spice.
It’s hearty enough to be a meal on its own but also pairs perfectly with main proteins, a sandwich or a warm bowl of soup.
Reasons You’ll Love This Recipe
✔ Packed with plant-based protein – Thanks to the quinoa and edamame!
✔ Bold, fresh flavors – The combination of cilantro, mint, and green onions gives it a vibrant, herby kick. Plus, the dressing is downright addictive!
✔ Easy to make – Cook the quinoa and edamame, stir together the dressing, then toss everything together!
✔ Meal-prep friendly – Stays fresh in the fridge, making it a great make-ahead lunch or side dish!
Ingredients we’re working with
Just some simple, fresh ingredients is all you need to make this edamame salad recipe!
- Quinoa. A hearty, protein-packed grain that adds a satisfying chewiness and nutty flavor to the salad.
- Edamame. These little green gems bring a boost of plant-based protein and a fresh, slightly sweet taste.
- Cabbage. Adds a delicious crunch and soaks up all the flavors of the peanut ginger dressing.
- Cilantro. Bright and citrusy, it gives the salad a fresh, herby kick.
- Green onions. A mild onion flavor that enhances the dish without overpowering it.
- Carrots. Naturally sweet and crisp, they add color and a satisfying crunch.
- Cashews. Buttery and crunchy, they provide the perfect contrast to the soft quinoa and edamame.
- Mint. A refreshing twist that brings a cool, slightly sweet note to every bite.
- Peanut ginger dressing. Creamy, nutty, and slightly spicy, this dressing ties everything together with the perfect balance of savory and zesty flavors.
Variations and Substitutions
These swaps make it easy to adjust the edamame salad based on what you have on hand or your personal preferences!
- Spicy kick. Add a dash of sriracha or red pepper flakes to the dressing for some heat.
- For the nutty crunch. Instead of tossing in cashews, try chopped peanuts, toasted almonds, or sunflower seeds.
- More vegetables. Try adding thinly sliced bell peppers, cucumber or snap peas for even more veggie goodness.
- Sweet touch. Add a handful of dried cranberries or golden raisins for a hint of natural sweetness.
- Quinoa swap. Use brown rice, farro or couscous instead of quinoa for a different texture.
- Different herbs. Swap cilantro and/or mint for parsley or basil for a new flavor profile.
- Dressing alternative. If peanut allergies are a concern, use an almond butter or tahini-based dressing instead.
Step-By-Step Instructions
I like to get a head start on this edamame salad recipe by pre-cooking my quinoa according to package directions. Try cooking it in broth instead of water to give it extra flavor. You can also cook the edamame ahead of time! Bring a large pot of water to a boil. Add in the edamame and let simmer for 4 minutes. Drain and let cool.
Full recipe is down in the recipe card but here’s an overview of how to make it:
STEP #1: Prepare the salad – Once you’ve cooked and cooled the quinoa and edamame, combine them with the cabbage, cilantro, green onions, carrot and mint. Toss to combine.
STEP #2: Add the dressing – Make the dressing by blending or whisking the dressing ingredients together. Then, once you’re ready to eat, toss the salad with the peanut dressing and top with chopped cashews or peanuts.
Recipe Tip
After cooking the edamame, you can cool it quickly by running it under cold water. I like mine to still have a little warmth to it but cool entirely for a cold salad.
Make Ahead & Storage Tips
This salad holds up well for leftovers, making it a great option for easy lunches throughout the week!
- Make-ahead. Edamame salads like this one are perfect for meal prep! Cook the quinoa, chop the veggies, and mix the dressing in advance. Store everything separately and toss together when ready to serve for the freshest taste.
- Storing leftovers. Store the fully assembled salad in an airtight container in the fridge for up to 4 days. For best results, store the dressing separately and mix it in right before eating to prevent the salad from getting soggy.
- Keep it crunchy. If you prefer your cashews to stay crunchy, add them just before serving.
More Veggie-Packed Recipes
- Roasted Veggie Green Goddess Bowl
- Veggie Tzatziki Bowls
- Loaded Veggie Fried Rice
- Grilled Veggie Wraps
If you try this Edamame Salad or any other recipe on Food with Feeling, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating below to let others know how much you loved it. Happy cooking! And don’t forget to tag me on Instagram @foodwithfeeling!
Edamame Salad
Ingredients
For the salad:
- 1 cup of quinoa, uncooked
- 16 oz bag of frozen edamame not in the shell, 1 pound
- 2 cups of finely shredded cabbage
- ½ cup of chopped cilantro, loosely packed
- ½ cup of green onions, chopped, loosely packed
- 1 cup of shredded carrots, about 3 medium carrots or 2 large
- ½ cup of cashews, raw or roasted
- ¼ cup of fresh mint, chopped, tightly packed
For the Peanut ginger dressing:
- ½ cup peanut butter, creamy or chunky work here but a natural drippy peanut is best
- 2 tablespoons soy sauce
- 1 clove garlic
- ½ cup milk or water, I like the extra creaminess that milk adds
- 1 teaspoon maple syrup
- 1 tablespoon lime juice
- ½ inch fresh ginger, or 1/2 teaspoon of dried ginger
- optional: for a little extra kick, add in 1-2 teaspoons of sriracha
Instructions
- Cook your quinoa according to package directions. I like to use broth instead of water to give the quinoa extra flavor. Let cool.
- Bring a large pot of water to a boil. Add in the edamame and let simmer for 4 minutes. Drain and let cool (you can also cool them by running them under cold water). I like mine to still have a little warmth to them but cool them entirely for a cold salad.
- Meanwhile make the dressing by combining all of the ingredients to a blender or food processor and blend until smooth. You can also simply whisk everything together if you first finely mince the garlic and ginger.
- In a large bowl, combine the quinoa, edamame, cabbage, cilantro, green onions, carrot and mint. Toss to combine.
- Once ready to enjoy (I suggest saving the sauce until you’re ready to eat the salad), toss on the peanut dressing and top with chopped cashews or peanuts. ENJOY!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow wow wow!
This salad is so amazingly delicious and filling.
Thank you for always providing us with healthy yummy recipes.
I feel I can always rely on your recipes to be delicious and for someone who eats plant based it’s so important and time saving💜