The Vegan Crunchy Edamame Salad is a comforting meal. This dish has 285 calories in each serving and prepare in just 20 minutes. We made this salad with green cabbage, red cabbage, edamame, carrots, onions, cilantro, almonds, sesame oil, rice vinegar, soy sauce, maple syrup, ginger, and garlic. You may pair this salad with vegetable fried rice, vegan sesame noodles, vegetable lo mein, vegetable sushi rolls, coconut rice, garlic chili noodles, or brown rice. Store this Vegan Crunchy Edamame Salad for 3 days in the refrigerator.
STATS:
- Total time: 20 minutes
- Serving: 4
- Calories: 285 kcal
- Course: Salad
- Diet: Vegan
- Cooking time: 5 minutes
- Preparation time: 15 minutes
- Cuisine: Asian
- Serving size: 1½ cups
EQUIPMENT:
- Large mixing bowl
- Measuring spoons
- Chef’s knife
- Cutting board
- Box grater
- Spoon
- Small mixing bowl
- Whisk
- Measuring cups
INGREDIENTS:
- 1 tbsp rice vinegar
- Half cup shredded green cabbage
- 1 tbsp low-sodium soy sauce
- Half cup shredded red cabbage
- 1 cup cooked shelled edamame
- Half cup shredded carrots
- 1 tbsp maple syrup
- Quarter cup sliced green onions
- 1 minced garlic clove
- Quarter cup chopped cilantro
- 1 tsp grated ginger
- Quarter cup toasted sliced almonds
- 2 tbsp sesame oil
INGREDIENT NOTES:
GREEN CABBAGE:
- It adds extra crispness and a mild vegetable taste to the salad. Green cabbage holds well after mixing with the dressing to make the salad crunchy. Napa cabbage is good to use instead.
SHELLED EDAMAME:
- This gives vegan protein and makes the salad satisfying. It is easy to mix and eat as well. You may use cooked green peas as another choice.
TOASTED SLICED ALMONDS:
- They give a pleasant crunch and nutty taste to the recipe. Toasting these almonds makes the taste stronger and keeps them crispy. You may use sunflower seeds as a substitute.
LOW-SODIUM SOY SAUCE:
- It gives a salty and umami taste to the dressing. This soy sauce keeps the sodium low in the salad and makes it lighter. Include coconut aminos if you are not using soy sauce.
INSTRUCTIONS:
- First, wash the vegetables properly and prepare them.
- Shred the cabbage and carrots finely, then slice the onions and cilantro.
- Cook the shelled edamame as per package guidelines, then drain it well.
- Include green cabbage, red cabbage, cooked edamame, carrots, green onions, cilantro, and toasted almonds in the large bowl.
- Whisk garlic, maple syrup, rice vinegar, soy sauce, ginger, and sesame oil in the small bowl.
- Pour the dressing on the salad then gently toss to coat well.
- Lastly, chill the salad for ten minutes and serve.
SERVING SUGGESTIONS:
MAIN:
- Vegan Tofu Stir-Fry
- Vegan Teriyaki Tofu
- Crispy Tofu Rice Bowls
- Vegan Sesame Noodles
- Vegetable Sushi Rolls
RICE DISHES:
- Steamed Jasmine Rice
- Brown Rice
- Vegetable Fried Rice
- Coconut Rice
- Garlic Rice
NOODLE DISHES:
- Vegan Udon Noodles
- Sesame Soba Noodles
- Vegetable Lo Mein
- Rice Noodles
- Garlic Chili Noodles
LUNCH:
- Avocado Toast
- Vegan Spring Rolls
- Miso Soup
- Vegetable Dumplings
- Edamame Hummus Toast
PROTEIN:
- Grilled Tofu
- Baked Tempeh
- Crispy Chickpeas
- Sesame Tofu
- Vegan Meatballs
TIPS:
- Dry the edamame and remove extra water so the dressing does not become watery.
- Shred the cabbage thinly to mix it well with the dressing.
- Toast the almonds so they become more flavorful and crunchy.
- Avoid overdressing the salad so you get better results.
STORAGE INFORMATION:
FRIDGE:
- Keep the salad in the container and store for 3 days.
FREEZER:
- Freezing this recipe is not recommended.
FAQs:
How can I make this salad gluten-free?
- Replace soy sauce with gluten-free tamari to make gluten-free recipe.
Is frozen edamame good to include?
- Yes, you may add frozen edamame and cook as per package guidelines.
Can I make the dressing earlier?
- Yes, you may prepare the dressing several days in advance and refrigerate.
Is this salad good for nut-allergic people?
- Yes, just replace the almonds with toasted sunflower seeds to make it for people who have a nut allergy.
NUTRITIONAL INFORMATION:
Net carbs: 15 g
Calcium: 90 mg
Iron: 3 mg
Total carbs: 21 g
Potassium: 390 mg
Vitamin A: 4,300 IU
Calories: 285 kcal
Protein: 10 g
Fiber: 6 g
Sodium: 390 mg
