Edamame Salad with Almond Butter Dressing
This easy-to-make edamame salad is packed with protein-rich edamame, vibrant veggies, and cashews, all tossed in sweet and spicy almond butter dressing to create a salad bursting with flavors. All it takes is preparing almond butter dressing and tossing it into your edamame salad to make a delicious and nutritious lunch in less than 15 minutes. The zesty dressing perfectly complements the crunchy veggies to create a delicious and satisfying summer salad perfect for lunch.
High Protein Vegan Recipes
Why you’ll love this Edamame Salad Recipe
Perfect for Meal Prep – Prepare a batch of Edamame Crunch Salad in advance for a quick lunch throughout the week. It stays fresh and flavorful and actually tastes better the longer it sits in the fridge!
Protein-Packed – Edamame is rich in soy protein that transforms this salad into a protein powerhouse and is also an excellent source of fiber, vitamin K, and antioxidants.
Zingy and Flavorful Dressing – The almond butter dressing combines the tanginess of rice wine vinegar with nutty tones of almond butter, and a touch of heat from Sriracha, creating an addictive flavor profile. When combined with edamame salad ingredients, it will create a salad exploding with flavors.
Hearty & Crunchy– The salad is packed with crunchy veggies and hearty edamame, and the cashews add an extra layer of texture.
How to make Edamame Salad
Steam the Edamame
To prepare the Almond Crunch Salad, steam the edamame for 5 minutes or until tender. Once cooked, cool them down by rinsing them.
Prepare Your Veggies
Meanwhile, shred the red and green cabbages, slice the bell peppers into thin strips, shred the carrots, and chop the green onions and cilantro. Once all the veggies are prepared, combine them in a bowl along with the edamame. To enhance the texture and flavor, add a handful of cashews in the bowl.
Make The Almond Butter Dressing
Now it’s time to elevate the flavors with a spicy almond butter dressing. Whisk together almond butter, rice wine vinegar, sesame oil, soy sauce, lime juice, Sriracha, and maple syrup in a small bowl. The almond butter brings a rich and creamy consistency, while the other ingredients add tanginess, nuttiness, and a touch of heat with hints of sweetness. Whisk until the dressing is smooth and combined.
Bring It All Together
Drizzle the creamy almond butter dressing over the salad. Toss the salad to ensure each ingredient is perfectly coated with the luscious dressing.
Serve Edamame Salad
Serve the Almond Crunch Salad. Each bite offers a satisfying crunch from the vegetables and cashews, complemented by the zingy dressing.
Allergies & Substitutions:
- Switch up the veggies – Add cucumber, avocado, corn, black bean, red onion, and cilantro.
- Swap the edamame for crispy tofu, marinated tempeh, or a legume of your choice!
- Make it soy free! Instead of edamame, use canned chickpeas or another legume of your choice! Make sure to also use a soy-free soy sauce.
- Make it nut-free! Use tahini dressing instead of almond butter.
- Swap the cashews for your nut of choice – you can also top it off with some sesame seeds.
- Dressing swap: You can use my oil-free peanut dressing instead of almond butter salad dressing for a different flavor.
Recipe Tips:
- Make it oil free! Omit the sesame oil in the dressing.
- Adjust spice level: If you prefer a milder salad, reduce the amount of Sriracha or omit it altogether.
- Use Roasted Cashews (unsalted)– For an even richer flavor, toast the cashews before adding them to the salad. Place them in a dry skillet over medium heat and stir occasionally until golden.
- Additional toppings – Consider adding sesame seeds or sliced almonds for added texture and flavor. These additions will elevate the salad and provide extra crunch and depth of taste.
Can you store edamame in the fridge?
This edamame crunch salad can last up to 5 days in your fridge. The longer this salad sits in the fridge, the better it tastes, so you can enjoy it just as much as you did on day 1! Since there is no lettuce, this salad will stay crisp and fresh, making it perfect for meal prep!
Check out These Vegan Dressing Recipes
Want more FREE plant based recipes?!
Make sure to follow me on all my social platforms:
✨Instagram @That.VeganBabe
🍍TikTok @That.VeganBabe
💜Facebook @ThatVeganBabe
🍉Pinterest @ThatVeganBabe
Edamame Salad with Almond Butter Dressing
Ingredients
For the Salad
- 1.5 cups edamame
- 1/2 head red cabbage
- 1/2 head green cabbage
- 2 sliced bell pepper (red or orange)
- 2 carrots shredded
- 1 bunch green onion
- 1/2 bunch cilantro chopped
- 1/3 cup cashews
For the Almond Butter Dressing
- 1/2 cup almond butter
- 1/4 cup rice wine vinegar
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- juice of 1 lime
- 2 tbsp Sriracha
- 2 tbsp maple syrup
Instructions
- First, steam your edamame for 5 minutes or until soft. Once cooked, run it under cold water to cool.
- Slice up your veggies. Shred your cabbage and carrots, julienne your bell peppers, and roughly chop your green onions and cilantro.
- Add all of your veggies into a bowl, along with your cashews and edamame.
- Add the dressing ingredients into a small bowl and whisk to combine.
- Drizzle the dressing over your veggies, toss, and enjoy!