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Healthy edamame salad with carrots, cucumber, bell pepper, sliced almonds, and chopped fresh cilantro is an easy high protein side dish! I love using beans like edamame for extra protein, fiber, and staying power, and this salad is a perfect example. Toss everything in a delicious tahini ginger vinaigrette to bring this salad together. So simple to make in less than 15 minutes! Perfect for meal prep lunches throughout the week, or for your next gathering.
Edamame has made its way into my meals on repeat lately with my goals of adding more protein. As a nutritionist, I am committed to nutrient dense meals that are loaded with protein and fiber. Edamame is super food that gives us a healthy dose of both!
When planning out ways to sneak in more plant-based protein, I recently came up with this Asian flavored edamame salad that is full of crunch, texture, nutty flavor, and brightness with fresh ginger. I’m obsessed! While I love my Summer Slaw salad with Tahini dressing and Cucumber Tomato Salad, this one is giving us a fun new flavor profile. Crunchy cucumbers and almonds are such texture that combines with a little kick from fresh ginger and cilantro. It’s loaded with antioxidants, but also tastes so good. I know this Asian edamame salad will be on repeat!
How to Make Edamame Salad
Here are the simple ingredients you will need:
- Edamame shells
- Cucumber
- Matchstick carrots
- Red bell pepper
- Green onion
- Fresh cilantro
- Slivered almonds
- Tahini
- Toasted sesame oil
- Rice vinegar
- Fresh ginger
- Garlic clove
- Tamari or soy sauce
- Honey or maple syrup
This salad comes together so quickly and easily! We first chop up the veggies and toss together. Keep the almonds and cilantro separate. In a food processor or blender, blend the salad dressing ingredients until smooth. Pour the dressing on top. Then toss with cilantro and almonds.
Adaptations
- Protein: while the edamame provides good protein, you can also add in additional protein with tofu chicken, or shrimp.
- Greens: this salad is great with some greens! I do not add them right away, as I typically will eat this salad throughout the week and don’t want the greens to wilt. Arugula or mixed greens work great. Cabbage is also a great idea!
- Tahini: in place of the tahini, you can use any nut butter such as almond, peanut, or cashew butter with delicious results.
- Vegetables: broccoli and bok chow are a few additional vegetables that work well here. (I just love adding broccoli … it sneaks into so many of my recipes). You can always swap out with the carrots, cucumber, or bell pepper.
Storing
This salad stores well in the fridge for 3-5 days! I would suggest not adding greens, but add them each time you enjoy (if using).
Edamame Salad with Tahini Ginger Vinaigrette
Ingredients
For the Salad:
- 2 cups Edamame shells
- 1 cup Matchstick carrots
- 1/2 cup Chopped cucumber
- 1/2 cup Red bell pepper
- 1/4 cup Chopped green onion
- 1/2 cup Slivered almonds
- 1/4 cup Chopped fresh cilantro
For the Dressing:
- 1/4 cup Smooth tahini
- 3 tbsp Toasted sesame oil
- 1/4 cup Rice vinegar
- 2 tbsp Tamari or soy sauce
- 2 tbsp Chopped fresh ginger
- 1 tbsp Honey or maple syrup
- 1 clove garlic
Instructions
- Toss the edamame, carrots, cucumber, bell pepper, and green onion into a large bowl.
- In a food processor or blender, combine all salad dressing ingredients and blend until smooth. You may need to add a few tablespoons of water to get a thinner consistency.
- Pour the dressing over the vegetables and toss to combine. Top with slivered almonds and cilantro to serve.
