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Edamame Salad
5 from 3 votes

Edamame Salad

This simple edamame salad is light and refreshing. With cucumber, red cabbage, carrot, and a bright ume vinegar dressing, it’s the perfect side dish or snacky salad. Fresh cilantro adds a burst of flavor, and you can easily mix in your favorite extras to make it your own.

Prep Time
20 mins
Additional Time
30 mins
Total Time
50 mins
Servings: 6 servings
Calories: 165 kcal
Course: Side Dish, Salad
Cuisine: American

Ingredients

  • ⅔ cup ume vinegar or any Asian dressing you like, dressing
  • 12 ounces edamame I used frozen, shelled
  • 3 cups red cabbage about half of a medium head, shredded
  • 1 medium English cucumber sliced into thin, half moons
  • 1 large carrot peeled and cut into matchsticks
  • ½ cup cilantro finely chopped
Tasty additions to bulk it up:
  • avocado diced
  • tofu crispy, baked
  • noodles cooked
  • hearts of palm or cooked and cooled riced cauliflower, rice form

Instructions

    Cup of Yum
  1. First, make the dressing (both versions of the ume dressing work for this salad; note that the tahini dressing looks creamier). Add the shredded cabbage to a large bowl and toss with about ⅓ cup dressing. Set aside to soften.
  2. If using ready-to-eat edamame, you can skip this step. Place frozen edamame beans in a medium pot, and cover with water. Bring to a boil, and simmer for 1-2 minutes or until tender; don't overcook. Make an ice bath in a bowl. Drain the edamame and immediately pour into the ice bath. Let sit for a few minutes, until chilled. Drain and pat dry.
  3. Add the edamame, cucumber, carrot , and cilantro to the bowl with the cabbage. Toss to combine, and add more dressing to taste. Refrigerate for 30–60 minutes to allow the flavors to mingle.

Notes

  • Additions: One of my favorite things to include in this salad is riced hearts of palm. It gives the dressing something to cling and adds another fun texture.
  • For a heartier salad toss in some avocado, quinoa, noodles, or a grain like farro.
  • Store: The salad holds up well in the fridge for up to 2 days. For the best texture, store the dressing separately and toss it in before serving.

Nutrition Information

Calories 165kcal (8%) Carbohydrates 15g (5%) Protein 10g (20%) Fat 9g (14%) Cholesterol 0mg (0%) Fiber 5g (20%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 165

% Daily Value*

Calories 165kcal 8%
Carbohydrates 15g 5%
Protein 10g 20%
Fat 9g 14%
Cholesterol 0mg 0%
Fiber 5g 20%

* Percent Daily Values are based on a 2,000 calorie diet.