This colorful edamame salad is light, refreshing, and endlessly versatile. With crunchy carrot, red cabbage, cucumber, and a bright ume vinegar dressing, it’s the perfect side dish or snack-y salad. Fresh cilantro adds a burst of flavor, and you can easily mix in your favorite extras to make it your own.
This edamame salad is all about crisp textures, vibrant colors, and easy prep. I think my favorite thing about it is the way it keeps you coming back for "just one more bite." Plus, it's so versatile!
Enjoy it as a quick lunch or side, or take it to your next potluck or cookout. It even makes a delicious topping for grain bowls and wraps.
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Why You'll Love It
- Fresh and crisp: It's the perfect salad for warm days or anytime you want something light and nutritious.
- Flavor-packed: The ume plum vinegar dressing adds a salty, tangy punch that brings the whole thing to life!
- Versatile: Enjoy it as-is, or bulk it up with extras like avocado, tofu, or noodles.
- Easy to make: Most of the ingredients are raw, and using frozen shelled edamame makes prep a breeze.
Ingredient Notes
- Edamame: You can find shelled edamame in the freezers at most grocery stores these days. If you have access to a ready-to-eat edamame, like the one at Trader Joe's, that's even better and saves you the step of boiling and chilling the beans.
- Fresh vegetables: Feel free to make this salad your own, and include your favorite veggies or whatever's in season. I went with English cucumber, carrot, and red cabbage. If you want something leafy, baby kale or arugula are nice. You can also bump up the amount of cabbage and incorporate green cabbage, too, for an edamame coleslaw.
- Dressing: I used my new ume plum vinegar dressing. Note that the recipe contains two versions–a vinaigrette and a creamy tahini dressing. The vinaigrette is slightly sweet and allows the colors in the edamame salad to shine. The tahini version is more savory and bold. You can even use a combination of the two. Dress the salad with the vinaigrette, and serve the creamy tahini dressing on the side for extra flavor!
How to Make It
Find the full recipe below. Here's a quick look at the basic steps:
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In a large bowl, toss the shredded cabbage with about ⅓ cup dressing. Set aside to marinate and soften while you prepare the other ingredients.
Food Safety Tip: Although frozen edamame has been blanched, it is recommended to bring the internal temperature to 165°F before consuming. Most packages will include cooking instructions. Whether you choose to steam, boil, or microwave the edamame doesn't matter—just avoid over-cooking and chill it down quickly.
Add the frozen edamame to a small pot and cover with water. Salt the water and bring to a boil. Simmer for about 1 minute—careful not to overcook the edamame. Drain and transfer to a bowl of ice water to quickly cool it down.
Once the beans are cool, drain again and pat dry.
Slice, shred, and chop your carrot, cucumber, and cilantro. Now you're ready to assemble the salad!
In a large bowl, combine the edamame and veggies. Drizzle with dressing and toss to coat. Enjoy right away, or let it chill for 30–60 minutes to allow the flavors to meld.
Tips & Variations
Add-ins: Make it heartier with avocado, baked tofu, soba or rice noodles, or quinoa.
One day I mixed in some riced hearts of palm and it was such a great combo! The "rice" soaked up the dressing and really pulled the whole thing together. Since hearts of palm are low in carbs and calories, the dish still feels light and eats like a salad.
Make ahead: This salad keeps well in the fridge for a day or two, though the veggies do soften slightly over time.
FAQ
Yes, just peel and deseed them if they’re the thicker-skinned kind. English cucumbers are a bit more delicate and don't need to be peeled, which is why they work well here.
Definitely. It holds up well in the fridge for 2 days. For the best texture, store the dressing separately and toss it in 1–3 hours before serving.
Absolutely. While the ume vinegar dressings really make this salad pop, you can sub in any tangy vinaigrette or creamy dressing you love. This quick miso sauce is a reader favorite and easy choice.
I hope you enjoy this light and refreshing edamame salad. If you make the recipe, be sure to comment below and share your feedback and customizations.
P.S. If you're looking for another tasty way to snack on edamame, make my Air Fryer Edamame next!
Recipe
Edamame Salad
Ingredients
- ⅔ cup ume vinegar dressing - or any Asian dressing you like
- 12 ounces shelled edamame - I used frozen
- 3 cups shredded red cabbage - about half of a medium head
- 1 medium English cucumber - sliced into thin, half moons
- 1 large carrot - peeled and cut into matchsticks
- ½ cup finely chopped cilantro
- salt
Tasty additions to bulk it up:
- diced avocado
- crispy baked tofu
- cooked noodles
- hearts of palm "rice" - or cooked and cooled riced cauliflower
Instructions
- First, make the dressing (both versions of the ume dressing work for this salad; note that the tahini dressing is more garlicky and savory and will look slightly creamy). Add the shredded cabbage to a large bowl along with a generous pinch of salt and ⅓ cup dressing. Set aside to soften.
- If using ready-to-eat edamame, you can skip this step. Place frozen edamame beans in a medium pot, and cover with water. Lightly salt the water, and bring to a boil. 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.
- Add the edamame, cucumber, carrot , and cilantro to the bowl with the cabbage. Toss to combine. Season with salt, and add more dressing, to taste. Refrigerate for 30–60 minutes to allow the flavors to mingle.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Judy says
I made this recipe today as written as well as the tahini dressing with it. The ingredients are healthy but it desperately needs something with salt because it needs a flavor punch. I would add some white miso or a bit of finishing salt next time I make it. I’m a long time vegan cook and will probably make this again with the changes I mentioned.
Joyce says
I’m sure it will be delicious because all your recipes have been fantastic. I can’t eat edamame’s just not easily digestible to me. Anyways could I substitute Lima beans?
Lori Rasmussen says
You’re so sweet, Joyce, thank you. Yes I think Lima beans sound great!