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–+ servings
Edamame Crunch Salad

Zesty Edamame Crunch Salad for a Fresh Vegan Feast

A vibrant Edamame Crunch Salad, perfect for healthy lunches with protein-rich ingredients and a savory ginger peanut dressing.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salads
Cuisine: Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup shelled edamame protein-rich base; swap with green peas for a similar texture
  • 2 cups shredded red cabbage adds a vibrant crunch; can use green cabbage or kale
  • 1 cup kale packed with nutrients; can use spinach or romaine
  • 1 cup cucumbers provide freshness; zucchini or carrot strips can substitute
  • 1 medium capsicum (bell pepper) adds sweetness; any color enhances visual appeal
  • 1 large carrot shredded; pre-shredded saves time
  • 2 whole spring onions offers mild onion flavor; can substitute with red onions
  • ½ cup roasted peanuts delivers crunch; sunflower seeds can be a nut-free alternative
For the Dressing
  • ¼ cup peanut butter creamy base for the dressing; can try almond butter
  • 2 tablespoons lime juice adds brightness; lemon juice can substitute
  • 2 tablespoons rice wine vinegar provides a tangy note; can use apple cider vinegar
  • 2 tablespoons soy sauce infuses umami; can use gluten-free tamari
  • 1 tablespoon honey sweetens the dressing; opt for maple syrup for vegan
  • 1 teaspoon ginger powder adds warmth; fresh ginger gives a stronger flavor

Equipment

  • large pot
  • Cutting Board
  • Sharp Knife
  • salad bowl
  • Small bowl
  • Whisk

Method
 

Cooking Instructions
  1. Bring a large pot of salted water to a rolling boil over high heat. Once boiling, add 1 cup of shelled edamame and cook for 4-5 minutes until tender. Drain and plunge into an ice bath to cool quickly. Drain again and set aside.
  2. Shred 2 cups of red cabbage and slice 1 cup of kale. Slice 2 spring onions, dice 1 capsicum, and grate 1 large carrot. Place the chopped vegetables in a large salad bowl.
  3. Add the cooled edamame and ½ cup of roasted peanuts to the bowl. Gently mix everything together.
  4. In a separate bowl, whisk together ¼ cup of peanut butter, 2 tablespoons of lime juice, 2 tablespoons of rice wine vinegar, 2 tablespoons of soy sauce, 1 tablespoon of honey, and 1 teaspoon of ginger powder.
  5. Pour the dressing over the salad mix and gently toss with tongs or hands until everything is coated. Serve immediately with a sprinkle of peanuts on top.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 20gProtein: 10gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gSodium: 300mgPotassium: 400mgFiber: 6gSugar: 4gVitamin A: 50IUVitamin C: 70mgCalcium: 4mgIron: 10mg

Notes

For best flavor, prepare the dressing just before serving. Add peanuts right before serving to keep them crunchy. Store leftovers in an airtight container for up to 5 days.

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