Protein-packed soybeans are tossed with crunchy vegetables and spicy peanut dressing in this easy Edamame Salad.
I’m usually more of a salad-on-the-side kind of gal, opting for tacos, bowls, or noodles over a bowl of greens just about all of the time.
Boring salads just don’t do it for me, but with summer right around the corner, I set out on a mission to create something different.
A salad that’s anything but another ho-hum bowl of greens.
Friends, I have to say, I cracked the raw veggie code with this one.
Crunchy Edamame Salad is an easy make-ahead lunch or 30-minute vegan dinner that’s totally deserving of its entree status.
There are a few qualities that make this salad a winner:
- It’s packed with plant-based protein from edamame, peanuts, and quinoa
- There’s tons of filling fiber and hydrating water from fresh veggies
- You can make the whole thing in about 30 minutes (less if you use precooked quinoa!)
- There are both raw and cooked elements—way more satisfying than a 100% raw salad in my book
- There’s just SO MUCH flavor from the spicy peanut dressing and fresh herbs on top—the least boring salad you’ll ever try, promise!
How to Make this Spicy Edamame Salad:
The cooked elements in this salad are quinoa and edamame, so I like to get both of those going on the stovetop first.
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. (I learned this trick from Cookie + Kate.)
I cooked the frozen edamame on the stovetop, too. Since the ice melts as the edamame cooks, you don’t need to use any oil for this step, and the beans start to brown in the skillet, which adds a toasty flavor component that takes this salad to another level.
If you’re not into it, though, you can always steam edamame in the microwave instead. Up to you!
After the quinoa and edamame are prepped, it’s time to mix up the spicy peanut dressing.
Whisk peanut butter, rice vinegar, soy sauce (you can use tamari or liquid aminos to make it gluten-free), maple syrup, garlic, ginger, and cayenne pepper. Then gradually add water while you continue to whisk. Stop when the dressing is pourable but still ultra rich and creamy. Feel free to taste and adjust as you go!
The final step is putting it all together.
Mix the cooked quinoa and edamame with crunchy vegetables and peanuts, pour the dressing on top, and garnish with handfuls (seriously) of fresh herbs for flavor.
There you have it, friends.
A satisfying, delicious, and anything but boring entree salad. Mission accomplished.
- ½ cup dry quinoa, rinsed
- 1 pound frozen shelled edamame (2 1/2 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)
- ¼ cup peanut butter
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce or gluten-free tamari or liquid aminos
- 1 tablespoon maple syrup
- 3 cloves garlic, minced (1 tablespoon)
- 1 teaspoon grated ginger
- ½ teaspoon cayenne pepper (optional for spicy flavor)
- 2 tablespoons water or as needed
- Roasted peanuts
- Thai basil
- Cilantro
- Green onions, chopped
- Lime wedges
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Pour dry quinoa and 1 cup of water into a pot and bring to a boil. Reduce heat to low and simmer 20 minutes, or until water is absorbed and quinoa is tender. Fluff with a fork, cover, and set aside.
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In the meantime, add frozen edamame to a skillet over medium-high heat. Cook, stirring occasionally, 7 minutes, or until water is absorbed and edamame start to brown in places. Turn off heat.
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Whisk together peanut butter, rice vinegar, soy sauce (or tamari or liquid aminos), maple syrup, garlic, ginger, and cayenne pepper (if using). Gradually stir in water as needed to reach pourable dressing consistency.
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Stir cooked quinoa, cooked edamame, cabbage, baby spinach, carrots, peanuts, and jalapeño (if using) in a serving bowl or dish.
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Pour dressing over salad and garnish with roasted peanuts, Thai basil, cilantro, green onions, and lime wedges if desired.
Cover and refrigerate up to 3 days.
Gluten-free variation: use gluten-free tamari or liquid aminos instead of soy sauce.
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Sarah | Well and Full says
This salad looks like a flavor bomb!! I love that there's so much crunch in every bite 🙂
Stephanie McKercher, RDN says
Truly a bomb of a salad. Thanks, Sarah! 🙂
Kate says
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!
Stephanie McKercher, RDN says
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.
Abbey Sharp says
Mmm I love a good crunch in my salad! This is calling my name for lunch today!
Stephanie McKercher, RDN says
The crunch is the best part! Let me know if you try this. 🙂
Natalie says
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.
Stephanie McKercher, RDN says
My husband and his friend were big fans of it! 🙂
Suzanne says
This looks so good! Do you use this dressing for any other recipes?
Stephanie McKercher, RDN says
I love peanut dressing! I use it a lot for grain bowls and asian-style noodle dishes, too!
Vanessa says
Thanks for sharing! Does the dressing keep long on its own?
Stephanie McKercher, RDN says
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!
Taylor says
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 🙂
Stephanie McKercher, RDN says
So glad you and your family enjoyed it. Thanks for trying my recipe! 🙂
Diane says
I have made this salad many times it is fabulous and so healthy. Totally recommend it
Stephanie McKercher, RDN says
So glad you like it. Thanks, Diane!
Joy says
How many people does this recipe feed?
Thank you
Stephanie McKercher, RDN says
Hi Joy, this will feed about 4 people as an entree and 6-8 as a side dish. Thanks!
Erica says
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.
Stephanie McKercher, RDN says
Your swaps sound so delicious, Erica, and I love that you made use of ingredients already in your kitchen. Thanks so much for sharing! 🙂