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A close up of edamame quinoa salad in a bowl

Asian Edamame Crunch Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Jessica Hoffman
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer/side
  • Method: Mix
  • Cuisine: Asian
  • Diet: Vegan

Description

Enjoy this crunchy Edamame and quinoa salad as a light lunch or protein-packed side dish!


Ingredients

Units Scale
  • 14 ounces of shelled edamame (about 2 cups)
  • 1 cup cooked quinoa (approx 1/2 cup uncooked)
  • 1 red bell pepper, chopped
  • 1 cup shredded carrots
  • 1 cup shredded purple cabbage
  • 2 green onions, chopped
  • 1/4 cup roasted cashews, chopped
  • 1/4 cup chopped cilantro

Sesame dressing

  • 2 tbsp olive oil
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar (can sub lime juice)
  • 2 tsp tamari (or soy sauce)
  • 1 tsp maple syrup
  • 2 tsp grated ginger
  • salt & pepper to taste

Instructions

  1. Cook the edamame beans according to the package directions, then let cool.
  2. Add the edamame beans, quinoa, red bell pepper, carrots, purple cabbage, green onions, cashews and cilantro to a mixing bowl.
  3. Prepare the dressing by mixing the olive oil, sesame oil, rice vinegar, tamari, maple syrup, ginger, salt and pepper together in a small cup or jar.
  4. Pour the dressing onto the salad and mix together to combine and serve.

Notes

Store leftovers in the fridge for up to 4 days.

Customize this salad with any veggies or other ingredients you love!


Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 300
  • Sugar: 6.4g
  • Fat: 18g
  • Carbohydrates: 28g
  • Fiber: 5.3g
  • Protein: 11g