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    Home » Recipes » Grateful Grazer

    Published: Jun 5, 2019 · Modified: Jan 13, 2022 by Stephanie McKercher, RDN · This post may contain affiliate links · 33 Comments

    Easy Edamame Crunch Salad

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    Edamame salad on a ceramic plate with wood serving spoons and text that reads, "Vegan Edamame Crunch Salad; find the full recipe on GratefulGrazer.com.
    Collage with edamame salad images. The upper left photo is of the salad ingredients in a large mixing bowl. The lower left image is of the salad on a large serving dish. The righthand image is a portion of the edamame salad on a small salad plate. Text reads, "Spicy Peanut Edamame Salad; Find the full recipe on GratefulGrazer.com"
    Salad in ceramic bowl with black and white text that reads, "Spicy Edamame Crunch Salad: vegan, gluten-free, make-ahead, packed lunch."
    Edamame salad on a cream ceramic plate with wooden serving spoons and text that reads, "Easy Edamame Salad; Find the full recipe on GratefulGrazer.com"

    Say hello to your new favorite vegan salad! This Easy Edamame Salad is quick, balanced, and filling. With edamame, quinoa, and peanuts, it's easily a complete meal all on its own. If you're looking for a plant-based salad that's anything but bland and boring, this one's for you!

    The best part of this Edamame Salad recipe is the crunchy texture from roasted peanuts, red cabbage, and shredded carrots. I love getting a good crunch with every bite. It's just so satisfying!

    There's also lots of spicy flavor from the jalapeño and Spicy Peanut Dressing. (But you can also easily omit the pepper from the salad and dressing for a milder flavor.)

    Edamame salad on a cream ceramic plate with wooden serving spoons.

    This recipe is also super balanced and nutritious. The primary source of protein is the edamame (a type of soybean), but you'll get an additional punch from the quinoa and peanuts, too.

    Quinoa and all of the fresh veggies provide plenty of filling fiber, and there's some satisfying fat from the roasted peanuts and peanut butter in the dressing, as well.

    Altogether, you get a vegan salad that'll actually fill you up, even if it's all you make for lunch or dinner. (It plays well with Carrot Ginger Sweet Potato Soup, but really, it's a one-and-done entree and you don't need anything else!)

    This Edamame Crunch Salad is one of my favorite 30-minute vegan dinners. The recipe makes a big batch, so you can use the leftovers for lunches to pack for work or school during the week, too!

    Overhead image of an Edamame Crunch Salad with a lime wedge.

    Ingredients

    • Quinoa
    • Frozen shelled edamame
    • Shredded red cabbage
    • Baby spinach
    • Shredded carrots
    • Roasted peanuts (shelled)
    • Jalapeño (optional)
    • Peanut butter
    • Rice vinegar
    • Soy sauce
    • Maple syrup
    • Garlic
    • Ginger
    • Cayenne pepper (optional)

    Optional Garnish:

    • More roasted peanuts
    • Fresh basil
    • Fresh cilantro
    • Green onions
    • Lime wedges

    Instructions

    Cooked quinoa in a pot.

    How to Cook Quinoa

    First, rinse ½ cup dry quinoa and add it to a pot with a cup of water. You can toss in a little salt here, too, if you want. Cover and bring the quinoa to a boil. Once it's boiling, reduce the heat to low and simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is tender.

    Once the quinoa is cooked, cover the pot and let it sit on the stovetop (with the burner turned off) until you’re ready to serve. This allows the quinoa to steam in the pot for a few extra minutes so it gets nice and fluffy.

    Shelled edamame in an aluminum skilet.

    How to Cook Frozen Edamame

    I like to cook the frozen edamame for this salad on the stovetop. First, add a tablespoon of your favorite cooking oil to a 12-inch skillet. (I like grapeseed oil because it's neutral-tasting and stands up to high heat.)

    Once the oil is shimmery, pour in the frozen edamame. (No need to thaw it first!) Cook the edamame, stirring every few minutes, for about 7 minutes, or until it's warmed through.

    You can also cook edamame in the microwave or in a steamer pot. Just follow the instructions on the package if you'd rather not sauté it with oil in the skillet. It's totally up to you and this salad will taste great either way!

    Spicy peanut dressing in a cream ceramic bowl.

    Spicy Peanut Dressing

    Once the quinoa and edamame are prepped, it’s time to mix up the spicy peanut dressing.

    This is one of my favorite creamy dressings to make for salads, but it also works great for peanut noodles and chickpea bowls, so feel free to double or triple the recipe for leftovers!

    To make it, just whisk peanut butter, rice vinegar, soy sauce, maple syrup, garlic, ginger, and cayenne pepper. (Feel free to leave out the cayenne pepper if you want a mild peanut dressing instead.)

    The dressing will probably be pretty thick at this point, so you might need to add some water to thin it out. The exact amount of water you'll need will depend on how thick your peanut butter is (and what you want the finished dressing consistency to be like.) Start by whisking in one tablespoon and add more if needed until the mixture reaches a creamy-yet-pourable, dressing-like consistency.

    Salad ingredients in a large mixing bowl, including spinach, cabbage, carrots, peanuts, quinoa, edamame, and jalapeño.

    Assembling the Edamame Salad

    The final step is putting all of the salad ingredients together. You'll need a large mixing bowl for this step. (If you don't have a big enough bowl, just toss together half of each ingredient in two separate bowls.)

    Add the cooked quinoa, cooked edamame, shredded red cabbage, chopped spinach, shredded carrots, peanuts, and a sliced jalapeño to a large mixing bowl.

    Next, pour the dressing on top, and toss again until all of the salad ingredients are evenly coated.

    Closeup image of a tossed edamame salad with spicy peanut dressing.

    Transfer the salad to a serving dish and garnish with more roasted peanuts, fresh cilantro, fresh basil, chopped green onions, and lime wedges if desired.

    Plate with garnish, including cilantro, basil, lime wedges, and roasted peanuts.

    Ingredient Substitutions

    • Substitute gluten-free tamari or liquid aminos for the soy sauce to make this recipe gluten-free.
    • If you have a peanut allergy, you could also make this with almonds and almond butter or cashews and cashew butter. If you have a nut allergy, try making this with sunflower seeds and sunflower seed butter.
    • Omit the jalapeño pepper and cayenne pepper to make a mild version of this edamame salad.
    • You can use green cabbage instead of the red cabbage if that's what you have.
    • If you can't find rice vinegar, use regular white distilled vinegar instead.
    • Use sugar, agave nectar, or honey (not vegan) in place of the maple syrup in the dressing.
    • You can also use garlic powder instead of fresh garlic and ground ginger instead of fresh ginger. Use ½ teaspoon garlic powder and 1 ¼ teaspoon ground ginger for a similar flavor.
    Edamame salad in a glass meal prep container.

    Meal Prep and Storage

    I love making this Easy Edamame Salad ahead of time so I have quick and easy lunches ready to eat throughout the week. Store the prepared salad in an airtight container in the fridge for up to five days.

    For maximum crunchiness, add the roasted peanuts right before serving. They'll lose some of their crunch when they're mixed in with the vegetables and dressing ahead of time.

    Serving dish with an edamame peanut salad.

    Nutrition Highlights

    • A serving of this Edamame Salad packs in more than 20 grams of plant-based protein and 9 grams of fiber.
    • This recipe is also a rich source of vitamin A, vitamin C, and iron.
    • Red cabbage is a member of the fiber-rich cruciferous vegetable family
    • Quinoa may look and taste like a whole grain, but it's really a pseudograin. In actuality, quinoa is a seed!
    Horizontal image of plates of edamame salad garnished with lime wedges.

    More Edamame Recipes to Try

    • 15-Minute Easy Edamame Peanut Noodles
    • Edamame Beet Baked Spring Rolls
    • Watermelon Poke Bowls
    • Coconut Noodle Soup

    Recipes to Serve with Edamame Salad

    • Carrot Ginger Sweet Potato Soup
    • One-Pot Asparagus Chard Ramen Noodle Bowl
    • Spiralized Sweet Potato Spring Rolls with Sesame Ginger Dipping Sauce
    • Shiitake Mushroom Bowls with Creamy Miso Sauce
    • Anything Goes Veggie Fried Rice
    Overhead image of an Edamame Salad on a cream ceramic dish with wooden serving spoons.

    Frequently Asked Questions for this Edamame Crunch Salad

    Can you make this Edamame Salad ahead of time? What's the best way to store it?

    Yes! Store the salad in an airtight container and refrigerate for up to five days. For maximum crunchiness, add in the roasted peanuts right before serving.

    Is this recipe vegan?

    Yes! This Edamame Salad is naturally vegan and dairy-free.

    How do you make this recipe gluten-free?

    You can easily make this edamame salad gluten-free by substituting gluten-free tamari or liquid aminos for the soy sauce in the dressing.

    Can you make this recipe without peanuts or nuts?

    To make this edamame salad peanut-free, substitute roasted cashews or almonds for the roasted peanuts, and cashew butter or almond butter for the peanut butter. To make this recipe completely nut-free, use roasted sunflower seeds and sunflower seed butter instead of the roasted peanuts and peanut butter.

    How spicy is this recipe? Can you make a mild-tasting version?

    The spiciness of this recipe will depend on how hot the jalapeño pepper you use is. You may want to taste it and only use half for less heat. You can also completely omit the jalapeño pepper in the salad, as well as the cayenne pepper in the dressing, to make a mild version of this recipe.

    Can you use pre-cooked quinoa?

    Yes! Using pre-cooked quinoa is a great way to make this recipe a little more convenient. Just follow the heating instructions on the package before mixing it into the salad.

    Easy Edamame Salad on a cream ceramic plate with wooden serving spoons.

    Easy Edamame Crunch Salad

    This Easy Edamame Salad is a balanced and satisfying vegan meal with shelled edamame, quinoa, crunchy vegetables, and roasted peanuts tossed in spicy peanut dressing.
    4.32 from 95 votes
    Print Pin Save Saved! Rate
    Course: dinner, lunch, Salad, Side Dish
    Cuisine: vegan
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 6 people
    Calories: 451kcal
    Author: Stephanie McKercher, RDN

    Equipment

    • Knife and cutting board
    • Fine mesh strainer
    • Pot with lid
    • 12-inch skillet
    • Mixing bowls
    • Small whisk or fork

    Ingredients

    Salad:

    • ½ cup dry quinoa, rinsed
    • 1 tablespoon grapeseed oil or cooking oil of choice
    • 1 pound frozen shelled edamame (2 ½ cups)
    • 2 cups shredded red cabbage (¼ large)
    • 2 cups chopped baby spinach
    • 1 cup shredded carrots
    • 1 cup roasted peanuts (shelled)
    • 1 sliced jalapeño (optional)

    Dressing:

    • ⅓ cup peanut butter
    • 3 tablespoons rice vinegar
    • 1 tablespoon soy sauce (see note)
    • 1 tablespoon maple syrup
    • 3 cloves garlic, minced (1 tablespoon)
    • 1 teaspoon grated ginger
    • ½ teaspoon cayenne pepper (optional)
    • 1-2 tablespoons water or as needed to thin

    Optional Garnish:

    • Roasted peanuts
    • Fresh basil
    • Fresh cilantro
    • Green onions, chopped
    • Lime wedges

    Instructions

    Prepare salad:

    • Pour dry quinoa and 1 cup of water into a pot with a lid, cover, and bring to a boil. Reduce the heat to low and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is tender. Turn off the heat and leave the quinoa coved in the pot until you are ready to assemble the salad.
    • In the meantime, add grapeseed oil to a 12-inch skillet over medium-high heat. Once the oil is shiny, pour in the frozen edamame. Cook, stirring occasionally, for 7 minutes, or until the edamame is warmed through. Turn off the heat.

    Prepare dressing:

    • Whisk together peanut butter, rice vinegar, soy sauce, maple syrup, garlic, ginger, and cayenne pepper (if using). Gradually stir in water as needed to reach desired consistency. (The dressing should be easy to pour but still thick and creamy.)

    Serve:

    • Toss cooked quinoa, cooked edamame, cabbage, spinach, carrots, peanuts, and jalapeño (if using) in a large mixing bowl until mixed.
    • Pour the dressing over the salad and toss again until the mixture is evenly coated.
    • Transfer to a serving dish and garnish with roasted peanuts, basil, cilantro, green onions, and lime wedges if desired.

    Video

    Notes

    Storage: Store in an airtight container and refrigerate for up to 5 days. For maximum crunchiness, add the roasted peanuts immediately before serving. The peanuts will lose some of their crunchiness when they're mixed with the vegetables and dressing ahead of time. 
     
    Gluten-free variation: Substitute gluten-free tamari or liquid aminos for the soy sauce.

    Nutrition

    Serving: 82.1g | Calories: 451kcal | Carbohydrates: 30.2g | Protein: 21.2g | Fat: 30.7g | Saturated Fat: 4.2g | Polyunsaturated Fat: 9.4g | Monounsaturated Fat: 13.6g | Sodium: 244.6mg | Potassium: 885.3mg | Fiber: 8.8g | Sugar: 8.5g | Vitamin A: 274.3IU | Vitamin C: 31.6mg | Calcium: 116.2mg | Iron: 3.6mg
    Tried this recipe? Tag me on Instagram!Mention @GratefulGrazer or tag #gratefulgrazer.

    Looking for More Vegetarian Meal Prep Recipes?

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    Save this recipe on Pinterest

    Edamame salad on a cream ceramic dish with text that reads, "Easy Edamame Salad; Find the full recipe on GratefulGrazer.com."
    Spicy Edamame Crunch Salad in ceramic bowl with peanuts and fresh herbs around edges.
    Horizontal image of edamame crunch salad with peanut dressing in ceramic bowl.
    Edamame salad in brown ceramic bowl topped with fresh herbs and lime wedges.
    Peanut salad in ceramic bowl with peanuts and herbs.

    This recipe was updated on January 13, 2022.

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    1. Carolyn Donovan says

      February 27, 2023 at 10:35 am

      5 stars
      Oh my gosh, wow! Not complicated to make, the dressing is fab-fab-fabulous, the salad was visually lovely, and it tasted great!
      This is now in my rotation!
      I found that it lasts about 3-days in the fridge (w/out the dressing) before anything starts to wilt. Another bonus!

      Reply
      • Stephanie McKercher, RDN says

        March 01, 2023 at 11:22 am

        So glad you liked this recipe, Carolyn! Thank you so much for leaving a rating and review.

        Reply
    2. Kym says

      February 01, 2023 at 5:17 am

      Thank you. We loved this recipe. Couldn’t get edamame so used butter beans instead. Will definitely make again. Filling, nutritious and yum!

      Reply
      • Stephanie McKercher, RDN says

        February 01, 2023 at 2:47 pm

        Thanks, Kym! So glad you enjoyed the recipe!

        Reply
    3. Cheryl H says

      October 26, 2022 at 7:22 am

      5 stars
      I have made this so many times. One of my all time favorite recipes.

      Reply
      • Stephanie McKercher, RDN says

        October 27, 2022 at 2:12 pm

        So glad to hear this, Cheryl! Thanks for leaving a comment and rating. 🙂

        Reply
    4. AA says

      October 20, 2021 at 1:09 pm

      This is an absolute favorite, thank you for the fantastic recipe!

      Reply
      • Stephanie McKercher, RDN says

        October 20, 2021 at 6:41 pm

        So glad to hear! Thanks for commenting!

        Reply
    5. Vanessa says

      October 05, 2021 at 12:50 pm

      Thanks for sharing! How far ahead of time can I make it?

      Reply
      • Stephanie McKercher, RDN says

        October 09, 2021 at 9:56 am

        Hi Vanessa, you can keep this in the fridge for about five days, Enjoy!

        Reply
    6. Suzanne says

      October 05, 2021 at 12:49 pm

      This looks so good! Do you use this dressing in any other recipes?

      Reply
      • Stephanie McKercher, RDN says

        October 09, 2021 at 9:55 am

        Yes! I also love peanut sauce/dressing for noodles (https://gratefulgrazer.com/home/easy-peanut-noodles/) and chickpea bowls (https://gratefulgrazer.com/home/vegan-spicy-peanut-chickpea-bowls/)!

        Reply
    7. Erica says

      July 20, 2020 at 11:53 am

      5 stars
      My husband and I started day 1 of bringing our workouts back to our routine, which includes limiting our meat consumption. I was looking for a fab lunch option using edamame we had on hand, and this came up!The dressing is fabulous. As I didn't have everything on hand, I used a pre-mix of kale and broccoli slaw, along with mixed greens. We had almond slivers and honestly you can make some slight variations and it is still a 10 out of 10! This will be a regular rotation for sure.

      Reply
      • Stephanie McKercher, RDN says

        July 30, 2020 at 7:05 am

        Your swaps sound so delicious, Erica, and I love that you made use of ingredients already in your kitchen. Thanks so much for sharing! 🙂

        Reply
    8. Joy says

      July 02, 2020 at 4:38 pm

      How many people does this recipe feed?

      Thank you

      Reply
      • Stephanie McKercher, RDN says

        July 04, 2020 at 7:29 am

        Hi Joy, this will feed about 4 people as an entree and 6-8 as a side dish. Thanks!

        Reply
    9. Diane says

      April 09, 2020 at 1:58 pm

      5 stars
      I have made this salad many times it is fabulous and so healthy. Totally recommend it

      Reply
      • Stephanie McKercher, RDN says

        April 09, 2020 at 2:28 pm

        So glad you like it. Thanks, Diane!

        Reply
    10. Taylor says

      December 29, 2019 at 2:56 am

      5 stars
      Made this salad for my families Christmas celebration. It was a hit! Love the spicy texture. and that is is vegan, my daughter who is vegan truly loved it.Thank you for sharing.This dish will be made many many more times 🙂

      Reply
      • Stephanie McKercher, RDN says

        December 29, 2019 at 8:11 pm

        So glad you and your family enjoyed it. Thanks for trying my recipe! 🙂

        Reply
    11. Vanessa says

      June 12, 2019 at 1:48 pm

      Thanks for sharing! Does the dressing keep long on its own?

      Reply
      • Stephanie McKercher, RDN says

        June 13, 2019 at 11:08 am

        It should keep for about a week or so in the fridge. Sometimes it gets a little bit thicker with time, so you may need to whisk in a little more water before you use leftovers!

        Reply
    12. Suzanne says

      June 12, 2019 at 1:47 pm

      This looks so good! Do you use this dressing for any other recipes?

      Reply
      • Stephanie McKercher, RDN says

        June 13, 2019 at 11:07 am

        I love peanut dressing! I use it a lot for grain bowls and asian-style noodle dishes, too!

        Reply
    13. Natalie says

      June 06, 2019 at 2:34 pm

      5 stars
      Wow so many delicious flavors in one salad. I absolutely love this recipe. Need to give this a try soon. I bet my hubs will love this too.

      Reply
      • Stephanie McKercher, RDN says

        June 11, 2019 at 7:02 am

        My husband and his friend were big fans of it! 🙂

        Reply
    14. Abbey Sharp says

      June 06, 2019 at 8:11 am

      5 stars
      Mmm I love a good crunch in my salad! This is calling my name for lunch today!

      Reply
      • Stephanie McKercher, RDN says

        June 11, 2019 at 7:01 am

        The crunch is the best part! Let me know if you try this. 🙂

        Reply
    15. Kate says

      June 06, 2019 at 7:28 am

      Confession: I don't think I have ever cooked with edamame! This recipe looks like a great place to start! I love filling up on salads in the summer!

      Reply
      • Stephanie McKercher, RDN says

        June 06, 2019 at 7:40 am

        You HAVE to try it! 🙂 Edamame is one of my fave plant-based protein foods since you can buy it frozen and it's ready to eat in just a few minutes.

        Reply
    16. Sarah | Well and Full says

      June 06, 2019 at 6:53 am

      This salad looks like a flavor bomb!! I love that there's so much crunch in every bite 🙂

      Reply
      • Stephanie McKercher, RDN says

        June 06, 2019 at 7:40 am

        Truly a bomb of a salad. Thanks, Sarah! 🙂

        Reply

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