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edamame crunch salad

Edamame Crunch Salad

A delicious vegan edamame crunch salad made with shredded veggies, roasted cashews and crispy baked edamame beans.
5 from 5 votes
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Course: Main Course, Salad, Side Dish
Cuisine: All
Keyword: edamame crunch salad, vegan salad
Cook Time: 20 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 508kcal
Author: Richard

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
Metric - US Customary

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

Nutrition

Calories: 508kcal | Carbohydrates: 32g | Protein: 15g | Fat: 38g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Sodium: 692mg | Potassium: 861mg | Fiber: 7g | Sugar: 11g | Vitamin A: 5523IU | Vitamin C: 36mg | Calcium: 132mg | Iron: 5mg