Amazing Edamame Salad

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An overhead shot of a bowl of edamame salad garnished with chopped almonds.

5 from 2 votes

Edamame Salad is flavorful, nutritious, and easy to make, featuring a bold, naturally sweet garlic-ginger almond dressing, shredded carrots, and crunchy cabbage. Enjoy large bowls as a satisfying and nutritious main dish, or serve it as a side salad with your favorite meals!

Prep Time20

Cook Time5

Total Time25

Course: Salad

Cuisine: American

Servings: servings

Author: Jenné Claiborne

Ingredients

12 oz bag frozen shelled edamame also known as mukimame
1 cup shredded red cabbage
2 shredded carrots about 1 cup
½ red bell pepper diced
2 scallions white and green parts separated and sliced
¼ cup fresh minced cilantro
¼ cup smooth almond butter stirred well
2 tbsp freshly squeezed lime juice
2 tbsp soy sauce or tamari
2 tsp agave or maple syrup
1 inch piece of fresh ginger minced or grated
1 garlic clove minced or grated
½ cup raw almonds chopped
Salt to taste

Instructions

Bring a large saucepan of water to a boil over high heat. Add the edamame and boil for 5 minutes or until tender. Drain it and let cool at room temperature for 5-10 minutes, until cool to the touch.
Add the shelled edamame, red cabbage, carrots, bell pepper, scallions, and cilantro to a large mixing bowl.
In a small whisking bowl, combine the almond butter, lime juice, soy sauce, agave or maple syrup, ginger, and garlic. Whisk well until smooth and creamy.
Pour the almond lime dressing over the vegetables. Toss well to combine. Season the salad to taste with salt.
Cover and refrigerate the salad for an hour to marinate or serve it immediately, garnished with chopped almonds.

Notes

Storage Directions

Store leftover salad with edamame in an airtight container in the refrigerator for 3-4 days. It does not freeze well.

Recipe Pro-Tips

Use fresh garlic and ginger. For the most zesty and flavorful dressing, use fresh garlic and ginger, minced or grated just before whisking.
Stir the almond butter well. Natural almond butter splits upon prolonged storage. For the smoothest and creamiest dressing, stir it well before adding.
Edamame cooking method alternative. You can also steam the edamame. Add 1 ½ inches of water to a Dutch oven and add a steaming insert. Cover the pot and bring the water to a boil over high heat. Add the edamame and steam for 5 minutes, until tender. Carefully remove the steaming insert or scoop the beans from it and cool them for 5-10 minutes, until cool to the touch.
Cool the edamame before adding it to the salad. Drain the edamame and let it cool at room temperature for 5-10 minutes before combining it with the other vegetables. This will keep the salad crisp and fresh.
Marinate the salad. Letting the edamame salad recipe sit in the dressing for at least one hour allows the flavors to develop and penetrate the salad, giving it superior flavor. If you have the time to do so, cover it and let it marinate in the refrigerator for at least one hour before serving.

Nutrition