Edamame Crunch Salad with Creamy Tahini Dressing
This Asian inspired edamame crunch salad is fresh, nutty, and loaded with flavor! It is tossed in a creamy Asian tahini dressing and perfect to meal prep for the week ahead! Since this is a no-lettuce salad it will keep in the fridge for much longer than a traditional salad! This 20 minute salad is sure to be your new healthy meal obsession!
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Edamame Crunch Salad with Creamy Tahini Dressing
This edamame crunch salad will be your new obsession! It is fresh and light and tossed in a creamy tahini dressing. This salad is the perfect 20 minute meal prep and will make you feel amazing!
Ingredients
For the Salad
- 1½ cups Cooked Quinoa
- 400 g Emamame
- 2 cups Shredded Purple Cabbage
- 1 Chopped Red Bell Pepper
- ½ Diced Red Onion
- 1 Shredded Carrot
- Handful of Chopped Cilantro
- ⅓ cup Chopped Roasted Peanuts
For the Tahini Dressing
- ⅓ cup Tahini
- 2 tbsp Soy Sauce
- Juice of 1 Lime
- 2 tsp Sesame Oil
- 2 tsp Maple Syrup
- 1 inch Cubed Ginger
- Water to thin
Instructions
- Cook your quinoa then let it cool or run it under some cold water in a fine mesh strainer.
- Steam your frozen edamame then run it under cold water.
- Add to a large bowl along with the rest of the chopped veggies.
- Make your dressing in a small bowl. Whisk together all of the ingredients then drizzle all over your salad and toss to combine.
- Serve right away or store in the fridge for up to 5 days.
Nutrition
Serving: 1serveCalories: 400kcalCarbohydrates: 40gProtein: 19gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 8.3gSodium: 495mgPotassium: 871mgFiber: 10gSugar: 10gVitamin A: 4978IUVitamin C: 82mgCalcium: 178mgIron: 5mg
Tried this recipe?Let us know how it was!