Vegan Edamame Crunch Salad – Light, Crunchy & Protein Rich

Today, let me introduce you to my latest obsession – the Vegan Edamame Crunch Salad! This salad is absolutely loaded with all the good stuff. Crisp romaine, crunchy cabbage, sweet shredded carrots, and protein-packed edamame form the delicious base.

But here’s where it gets crazy – I add roasted peanuts for an insane nutty crunch factor and toss it all in the most craveable ginger-peanut dressing. Every forkful delivers such an addictive mix of fresh crunch, tender edamame, and rich peanut pieces, all coated in that bright, zesty, slightly sweet and salty sauce. 

Not only is this vegan salad wildly delicious, but it’s also nutrient-dense and packed with plant protein to keep you feeling energized all day long. Whether you’re meal prepping for the week or just want a delicious packed lunch, this Vegan Edamame Crunch Salad is about to become your new healthy obsession.

Who says vegan salads can’t be craveable? Let me show you just how easy it is to whip up this flavorful, vitamin-loaded beauty.

Why You’ll Absolutely Love This Vegan Edamame Crunch Salad?

Let me tell you about this amazing Vegan Edamame Crunch Salad that’s about to rock your world.

• First off, it’s an absolute flavor bomb! The slightly sweet edamame pairs so beautifully with the tangy dressing and crunchy veggies. Every bite is a flavor explosion in your mouth.
• But here’s the real kicker – it’s stupidly healthy too! Edamame is packed with plant-based protein, and the vibrant veggies provide a nutritional powerhouse of vitamins and minerals. 
• The best part? It’s straightforward to make! Just boil some edamame, chop up some fresh veggies, whisk together a quick dressing, and voila! A mind-blowing salad is ready in no time.
• Oh, and let’s not forget about the crunch factor! Nutty toasted almonds add the perfect crispy contrast to the tender edamame. It’s just like a textural party in your mouth.
• Need more convincing? This salad is incredibly versatile, too! Meal prep it for the week and serve it as a side for a filling main course.

Trust me, as soon as you try this Vegan Edamame Crunch Salad, you’ll be utterly obsessed. It’s fresh, flavorful, healthy, and highly delicious. So what are you waiting for? Let’s explore the various ingredients you need and how to make this tasty edamame crunchy salad.

Ingredients You’ll Need to Prepare the Salad

Alright, gather around salad lovers because we are about to build a flavor and crunch. Here’s what you’ll need to whip up this amazing Vegan Edamame Crunch Salad:

2 Cups frozen shelled edamame

This is our protein superstar! Edamame are baby soybeans that pack a protein punch. They’re like little green flavor bombs, and they’ll keep you feeling satisfied long after lunch. Most grocery stores sell frozen shelled edamame, which is a lifesaver for this recipe. 

Simply cook them as per the package directions and prepare to savor their goodness. I recommend using frozen shelled edamame for convenience but feel free to use fresh edamame if you can find it.

Veggie Rainbow (about 4 cups total)

Now, let’s do some customization, as this recipe is all about what YOU love. I believe in adding all the veggies. But for you, here are some ideas to get you started:

• Red Cabbage (1.5 cups shredded): This gives a lovely splash of color and a somewhat sweet, crunchy texture. Plus, it’s packed with vitamins and fiber!

• Bell Pepper (1 capsicum, diced):  Bell peppers come in all sorts of colors, and each one adds a slightly different flavor profile. Red peppers are typically a little sweeter, while yellow or orange peppers can be a bit more tangy. No matter which color you choose, you’re getting a good dose of vitamin C.

• Baby Cucumbers (2 cucumbers, sliced): These cool and refreshing cucumbers add a nice contrast to the other textures. Plus, they’re mostly water, so they’re super hydrating.

• Spring Onions (1/4 cup sliced):  Scallions, also known as green onions, add a mild oniony flavor that brightens up the whole salad.

• Chopped Kale or Lettuce (2 cups chopped): This is your salad base! Use kale for a bit more bitterness and extra nutrients, or go for romaine or butter lettuce for a milder flavor and softer texture.

Spices and Flavorings

You can add all these spices and flavorings as per your needs that what you like and you don’t. I like the combination of fresh lime of honey syrup in my salads. So, I recommend you to add them too:

• 3 tablespoons peanut butter
• 1 lime
• 2 tablespoons honey or maple syrup
• 1 teaspoon ground ginger
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar

Optional: 1/2 cup chopped peanuts or other nuts/seeds

Want to add another layer of texture and healthy fats?  Nuts and seeds are your friends. Peanuts are a classic choice, but I suggest you also try chopped almonds, sunflower seeds, or even a mix for extra variety.

Bonus Tip: If you’re feeling fancy, just like I do, you can also add some crumbled cooked tofu or tempeh for extra protein.

With all these amazing ingredients, we are just a few steps away from a salad that’s as delicious as it is good for you.

How to Make Vegan Edamame Crunch Salad?

Alright, this is all about the ingredients that are useful in making the vegan edamame crunch salad. Now, I’ll walk you through all the simple steps to have this deliciously nutty, zingy, veggie-packed beauty on your table in no time. 

Step 1: Cook the edamame

Bring a kettle of water to the boil. Cook the frozen edamame for 3-5 minutes, until cooked but still slightly firm. To stop the cooking process, drain the edamame and rinse it under cold water.

Step 2: Prepare the veggie rainbow

Wash and peel (if necessary) your chosen vegetables. Cut or shred them into thin strips or shreds. You should have about 4 cups of shredded vegetables in total.

Step 3: Make the dressing

Put the peanut butter in a small bowl along with lime juice (approximately 2 tablespoons), honey or maple syrup, ground ginger, soy sauce, and rice wine vinegar. Whisk together until well combined, and the peanut butter is fully incorporated.

Step 4: Assemble the salad

Combine the cooked edamame in a large bowl, shredded vegetables, and prepared dressing. Toss everything together until the vegetables are equally coated in the dressing.

Step 5: Add crunch (optional)

If using, sprinkle the chopped peanuts or other nuts/seeds over the top of the salad.

Step 6:  Serve and enjoy!

You can serve the Vegan Edamame Crunch Salad immediately or refrigerate it for a few hours to allow the flavors to meld together. The salad can be served both refrigerated and at room temperature.

That’s it! This salad is a delicious and refreshing way to enjoy edamame and a variety of crunchy vegetables with a flavorful peanut butter dressing. Feel free to vary the quantity of the ingredients to suit your tastes. 

Delicious Variations to Enhance Your Vegan Edamame Crunch Salad

This Vegan edamame crunch salad is already a flavor bomb on its own, but why stop there? I’ve got some killer variations up my sleeve to take this vegan dish to even more crave-able heights.

1. For a nutty twist, add toasted almonds, pecans, or walnuts for extra crunch and flavor.
2. If you’re looking for a bit of tanginess, try drizzling a zingy lemon vinaigrette or a bright citrus dressing over the salad.
3. Consider mixing in some diced fresh fruits such as mango, pineapple, or mandarin oranges for a bit of sweetness.
4. Spice things up by tossing in some sliced jalapeños, a sprinkle of crushed red pepper flakes, or a drizzle of sriracha for those who love a little heat.
5. Vegans or those avoiding dairy could enjoy a flavorful balsamic vinaigrette or a creamy avocado-based dressing.
6. For an added burst of freshness, toss in some chopped herbs such as cilantro, basil, or mint.
7. If you’re catering to gluten-free guests, skip the croutons and opt for crispy roasted chickpeas or toasted quinoa for added crunch.

Feel free to mix and match these ideas to make a salad that meets your taste or special nutritional needs. 

What do other people say on Reddit about Variations?

• ivanparas

I prefer buying raw sunflower seeds and roasting them at home for my salads. The flavor of freshly roasted seeds is much better than the pre-roasted ones you find in stores.

• kevloid

Sprinkle only a small amount of grated cheese thinly onto a baking sheet fitted with parchment paper. Bake until it turns golden brown. Then, split the crunchy cheese into little pieces and mix them into your salad.

Dressing Up Ideas For Your Vegan Edamame Crunch Salad

Let’s have a look at some of the dressing ideas that we can use to make our vegan edamame crunch salad look extra delicious:

• Zesty Lemon Vinaigrette: Whisk together lemon juice, olive oil, Dijon mustard, garlic, salt, and pepper.
• Creamy Avocado Dressing: Blend ripe avocado with lime juice, cilantro, jalapeño, salt, and a splash of water.
• Tahini Maple Dressing: Whisk tahini with maple syrup, rice vinegar, garlic, ginger, and water to thin.
• Diced Mango or Pineapple: Juicy tropical fruits add sweetness and texture.

Get creative and mix & match flavors to your liking. The beauty of this salad is how simple it can be customized.

Insider Secrets for Edamame Crunchy Salad Perfection

You know I’m all about those crisp, fresh textures in my salads. But nailing that perfect, long-lasting crunch is an art form. Let me share all my veggie-crunching secrets to help you achieve the utterly addicting salads every single time. 

• I use a food processor or mandoline to shred that cabbage into thin strips quickly. It’ll save so much time and effort.
• If your nut butter looks a little thick or clumpy when making the dressing, just give it a blend with the other ingredients until smooth and pourable. This secret can thin it out with a splash of water, too.
• For maximum crunchiness, wait to toss the salad with the dressing until just before serving. The longer it sits, the more the veggies will soften. It’ll still taste delicious.
• You know what? We can grab a bag of pre-shredded cabbage, broccoli slaw, or Brussels sprout mix from the grocery store to make this even more accessible if we are feeling lazy.
• Moreover, we can even skip the microwave to boil our edamame on the stovetop for a few minutes instead.
• Make sure to buy shelled edamame so you don’t have to remove all those little beans from their pods unless you’re looking for a meditative activity.

So basically, this salad is perfect for meal-prepping lunches for the week. The best part? You can totally make this your own! Add extra veggies, switch up the nuts, or get creative with fun toppings like crispy wonton strips or sliced avocado.

Creative Serving & Storage Suggestions I Love

I highly recommend making a big batch of this edamame salad to have ready for meal prep. It keeps beautifully in the fridge for up to 5 days, so you can easily pack it for work lunches or quick meals at home.

My pro tip? Store the salad base and dressing separately until you’re ready to eat. Then drizzle on that ginger-peanut goodness and toss in the roasted peanuts just before chowing down. It’ll ensure you get that epic crunch factor with every forkful.

For a fun presentation, I sometimes layer the ingredients in a mason jar or bowl. Start with the dressing on the bottom, then the edamame and veggies, and finish with those crunchy peanuts right on top.

Or, for a hearty plant-based dinner, you could serve big portions of the salad over a bed of quinoa or brown rice—an instant meal with complete protein.

However you decide to enjoy it, this vegan edamame crunch salad is guaranteed to be a total crowd-pleaser. It’s vibrant, nutritious, and loaded with flavor and texture. It is the perfect healthy dish to satisfy absolutely everyone.

Vegan Edamame Crunch Salad – Light, Crunchy & Protein Rich

A colorful, flavorful, and protein-packed salad with edamame, vegetables, and a delicious dressing.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Course Salad

Cuisine Asian-Inspired

Servings 4

Calories 317 kcal

Ingredients

  

• 2 cups frozen shelled edamame
• 1 cup Red Cabbage shredded
• 1 Bell Pepper diced
• 2 Baby Cucumbers sliced
• 1/4 cup Spring Onions sliced
• 2 cups Chopped Kale or Lettuce chopped
• 3 tablespoons peanut butter
• 1 lime
• 2 tablespoons honey or maple syrup
• 1 teaspoon ground ginger
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 1/2 cup chopped peanuts optional

Instructions

 

• To cook the edamame bring water to a boil.
• Add frozen edamame and cook for 3-5 minutes until cooked but slightly firm.
• Drain and rinse with cold water to stop the cooking process.
• Prepare the veggie rainbow by washing and peeling (if necessary) the chosen vegetables.
• Cut or shred the vegetables into thin strips or shreds by aiming for about 4 cups of shredded vegetables in total.
• Make the dressing in a small bowl, combine peanut butter, lime juice (approx. 2 tablespoons), honey or maple syrup, ground ginger, soy sauce, and rice wine vinegar.
• Whisk together until well combined and peanut butter is fully incorporated.
• Assemble the salad in a large bowl, combine the cooked edamame, shredded vegetables, and prepared dressing.
• Toss until the vegetables are evenly coated with the dressing.
• Add sprinkle chopped peanuts or other nuts/seeds over the top of the salad (optional).

Video

Notes

• Feel free to customize the vegetables! Try shredded cabbage, carrots, bell peppers, cucumbers, or anything else you like.
• For a vegan option, use a plant-based dressing.
• Add some chopped nuts or seeds for added crunch and protein.
• Leftovers can be refrigerated for up to two days.

Disclosure: That video isn’t mine; I included it to give you a visual guide for making Vegan Edamame Crunch Salad. I hope to create my own tutorial video in the future when I have a larger budget.

Frequently Asked Questions