A delicious vegan edamame crunch salad made with shredded veggies, roasted cashews and crispy baked edamame beans.
Name me a better vegan salad than my edamame crunch salad! I'll wait! I'm talking herby fresh aromatic veggies with crunchy roasted cashews and crispy baked edamame beans for protein, all dressed in a tangy peanutty dressing. Is peanutty a word? It is now!
I know everyone assumes vegans eat nothing but salad, but that's obvs not strictly true. However, if you were to make me this delicious, protein rich, nutrient dense salad every day, I'd probably take you up on a bowl. It's crunchy, crispy and chock full of veggies. So yeah, I guess vegans do love a good old salad!
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🫘 Edamame Crunch Salad Ingredients
I like to have a closer look at the ingredients in each of my recipes before sharing the full recipe. However, if you'd like to head straight to the recipe, I won't be offended - promise! Just hit "Jump to recipe" below and you'll be whisked right there like a takeaway tub of salad!
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Here's everything you'll need to make this edamame crunch salad:
Roasted Edamame:
- Shelled edamame, fresh or thawed if frozen
- Olive oil
- Flaky sea salt
Crunch Salad:
- Sweet cabbage, shredded (about ¼ of a cabbage, or sub for curly kale)
- Purple cabbage, shredded (about ¼ of a cabbage)
- Carrots, julienned or cubed (around 1 large carrot)
- Cucumber, cubed (around 1 medium cucumber)
- Celery stalks, chopped
- Spring onions, chopped
- Small bunch fresh coriander, chopped
- Cashews, roasted and unsalted
Dressing:
- Rice vinegar
- Soy sauce or tamari for a gluten-free alternative
- Agave nectar or maple syrup
- Sesame oil
- Extra virgin olive oil or avocado oil
- Ginger, peeled and minced
- Garlic, minced
- Natural peanut butter
- Sesame seeds (optional)
📝A Note About Storage
If you're looking to make this salad in advance (maybe you're prepping for a party - maybe you're getting ahead with meal prep) I have one tip for you!
Don't dress the salad until you're ready to serve!
The acidity in the vinegar starts to soften the veggies, pretty much on contact! If you're making ahead, my advice is to prep all the veggies and store in the fridge in an airtight container for up to 24 hours. Dress right before serving and only add the crispy elements (like the edamame beans) right at the last minute!
🥗 Making the Edamame Crunch Salad
Ok, finally we're here! The method to my madness! Here's how to actually make my delicious high-protein edamame salad. Again, if you want the full recipe, tap below to head to the recipe card!
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1. Wash and dry the edamame beans! If you are using frozen beans, be sure to defrost them first. It's also crucial to dry the edamame before cooking them, as they'll be much crispier this way, so use kitchen roll to pat them dry after washing.
2. Roast the edamame until crispy. If using an air fryer this may take a little less time, but this will vary depending on the equipment you use. Just keep an eye on the edamame and test to see if they're crispy after 20 mins.
3. Now arrange the salad ingredients. I like to shave the cabbage and slice the carrot using a kitchen mandolin, but if you don't have one, just slice as thinly as you can. Everything else should be nice and chunky.
4. Now finally make the dressing by whisking together all the ingredients. Dress the salad right before serving and there you go! Perfect crunchy edamame salad!
🤷♀️ Edamame Crunch Salad FAQs
A: Edamame beans are young, green soybeans that are harvested before they fully mature. They are a popular and nutritious snack, often served in their pods, however this recipe calls for shelled beans). Edamame is known for its mild, slightly sweet flavour and is a good source of protein, fiber, and essential nutrients.
A: Edamame beans are a nutrient-rich food, providing a good source of plant-based protein, fibre, vitamins, and minerals. They are particularly rich in folate, vitamin K, and iron.
A: This recipe contains no ultra processed ingredients. If you're avoiding ultra processed ingredients, be sure to use a natural peanut butter in the dressing, rather than a highly processed one. I like to use Pip & Nut.
And that's it! Super easy! Why not serve this salad as a side with my smoky three bean chilli for a full nutritious dinner!
Edamame Crunch Salad
Ingredients
For the Roasted Edamame
- 200 g shelled edamame fresh or thawed if frozen
- 1 tablespoon olive oil
- ¼ teaspoon flaky sea salt
For the Crunch Salad
- 120 g sweet cabbage shredded (about ¼ of a cabbage, or sub for curly kale)
- 120 g purple cabbage shredded (about ¼ of a cabbage)
- 120 g carrots julienned or cubed, around 1 large carrot
- 220 g cucumber cubed, around 1 medium cucumber
- 2 celery stalks chopped
- 3 spring onions chopped
- 1 small bunch fresh coriander chopped
- 140 g cashews roasted and unsalted
For the Dressing
- 2 tablespoon rice vinegar
- 2 tablespoon soy sauce or tamari for a gluten free alternative
- 1 tablespoon agave nectar or maple syrup
- 1 tablespoon sesame oil
- 3 tablespoon extra virgin olive oil or avocado oil
- 1 teaspoon ginger peeled and minced
- 1 clove garlic minced
- 1 tablespoon natural peanut butter
- 1 tablespoon sesame seeds optional
Instructions
For the Roasted Edamame
- Preheat the oven or air fryer to 190°C.
- In a bowl, toss the shelled edamame with olive oil and sea salt.200 g shelled edamame, 1 tablespoon olive oil, ¼ teaspoon flaky sea salt
- Spread them on a baking sheet or the tray of your air fryer in a single layer. Roast the edamame in the preheated oven for 15-20 minutes or until they are crispy and lightly browned. Shake the pan halfway through to ensure even roasting. Set aside to cool.
To Make the Crunch Salad
- In a large salad bowl, combine all the salad ingredients. Set aside.120 g sweet cabbage, 120 g purple cabbage, 120 g carrots, 220 g cucumber, 2 celery stalks, 3 spring onions, 1 small bunch fresh coriander, 140 g cashews
To Make the Dressing
- In a small bowl, whisk together the dressing ingredients.2 tablespoon rice vinegar, 2 tablespoon soy sauce, 1 tablespoon agave nectar, 1 tablespoon sesame oil, 3 tablespoon extra virgin olive oil, 1 teaspoon ginger, 1 clove garlic, 1 tablespoon natural peanut butter
- Pour the dressing over the salad and toss until all the ingredients are well coated.
- Add the roasted edamame beans to the salad just before serving to maintain their crunch. Sprinkle with the sesame seeds if using.1 tablespoon sesame seeds
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