This protein-packed Edamame Salad tosses crunchy and colorful vegetables in a Thai-inspired peanut dressing. Enjoy it as a refreshing side dish or a hearty meal!
If you’re on the lookout for more plant-based meal-prep recipes, you’ll also love my White Bean Salad, Creamy Carrot and Lentil Soup, and Easy Chana Masala.
I’m tofu’s #1 fan but edamame is quickly becoming one of my favorite sources of plant-based protein! Other than being loaded with plant protein, fiber, vitamins, and minerals, these soybeans are also incredibly versatile. I love tossing them in a salad, stir fry, soup, noodle dish, or any meal that needs a boost of protein and texture.
But when I want to make them the star of the show, I’ll turn to this Edamame Salad with Peanut Sauce. This easy meal is made by tossing edamame, crunchy vegetables, and chopped nuts in an easy 5-Minute Peanut Sauce. It takes minutes to put together and is so light and refreshing!
Serve it as a protein-packed side dish with dinner, bring it to a potluck, or make it for a refreshing Thai-inspired lunch to enjoy throughout the week.
Why you’ll love this vegan edamame salad
- Wonderful Thai-inspired flavors – I can’t get enough of the refreshing and crunchy veggies in this salad, but it’s the Thai-inspired peanut sauce that makes every bite addictive!
- High-protein lunch or side dish – The edamame packs this simple lunch or side with over 15 grams of plant protein per serving.
- Quick and easy to make – Just toss the veggies in the 5-minute peanut sauce, and you’re done!
How to make edamame salad
Find the complete recipe with measurements in the recipe card below.
Cook or thaw the edamame according to the package instructions, then rinse it under cold water. Pat the edamame dry and transfer it to a large bowl along with the other salad ingredients.
Time-saving tip: Buy pre-shredded cabbage, carrots, and kale to save on prep time.
Whisk all of the peanut sauce ingredients together in a bowl until smooth. Stir in a little warm water to thin the consistency, if needed.
Pour the peanut sauce over the salad, toss to coat, and top with more chopped nuts.
Chill the salad in the fridge for an hour, then enjoy!
Serving suggestions
I love this edamame salad because you can enjoy it as a protein-rich lunch throughout the week or on the side of more Asian-inspired recipes, like Vegan Pad Thai, Thai Peanut Noodles, or Vegan Stir Fry.
You can even turn it into a main dish! Toss the salad with 2 cups of cooked quinoa, white or brown rice, or rice noodles to make it even heartier. Feel free to add baked tofu or marinated tempeh for extra protein, too.
Frequently asked questions
Make the sauce with cashew butter, almond butter, sunflower seed butter, or your favorite nut butter instead of peanut butter.
You can make this edamame salad without nuts, although the flavors will be a little different. Omit the chopped nuts from the salad (or replace them with sunflower seeds) and make the sauce with seed butter, like sunflower seed butter or tahini.
It depends. Sometimes, frozen shelled edamame is pre-cooked before it’s frozen and is safe to eat after thawing. Other varieties are packaged raw and should be cooked first. Either way, I recommend boiling the edamame rather than simply thawing it so it’s tender-crisp in the salad.
Yes, you can serve the salad right away, although I found that the flavors are more complex, balanced, and delicious when it’s chilled before serving.
Transfer the dressed salad to an airtight container and store it in the refrigerator for 3 to 4 days. I don’t recommend freezing the leftovers because the textures and flavors won’t be as fresh after thawing.
Edamame Salad with Peanut Sauce
Ingredients
Edamame Salad
- 16 ounces frozen shelled edamame
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 2 cups chopped kale
- 1/4 cup chopped cilantro optional
- 1/2 cup chopped peanuts or cashews
Peanut Sauce
- 6 tablespoons creamy peanut butter
- 3 tablespoons seasoned rice vinegar
- 3 tablespoons low sodium soy sauce
- 3 tablespoons pure maple syrup
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon ground ginger
- 1 teaspoon Sriracha hot sauce or to taste
Instructions
- Cook or thaw the edamame according to package instructions. Rinse under cold water.
- Add the edamame to a large bowl, along with all other salad ingredients.
- In a small-medium bowl, add the peanut sauce ingredients and whisk until smooth. Whisk in a little warm water if it's too thick.
- Pour the sauce over the salad and toss until well combined.
- Sprinkle more chopped nuts on top, if desired. Cover and chill in the refrigerator for at least an hour before serving, if possible.
Notes
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The salad keeps in the refrigerator for 3-4 days.
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You can add 2 cups of cooked quinoa, rice or rice noodles for a heartier salad.
This is incredible! I bought pre shredded/chopped veggies and tossed it together then whipped up the dressing! It was dinner on this sultry Atlanta night, with some sliced French baguette!
Hi Leigh Ann. Sounds delicious! I’m glad you loved the salad recipe! Thanks for our wonderful feedback! Stay cool!
Delicious! I’m on the hunt for higher protein, meatless cheeseless recipes. Thank you!
I made this for lunch today, following the recipe exactly. I used roasted peanuts for the nuts and left out the optional cilantro. It was delicious, and the ingredients are so healthy! I’ve already shared it with my adult kids (who are all vegetarians) and my siblings (who are not vegetarians). It’s a winner!
This was delicious! Even my 8 year old son who was highly resistant at first, asked for seconds!
Thanks for sharing your awesome review! I’m so excited this was a hit with your son! Happy cooking!