Every so often, I taste something at a restaurant that makes me stop mid-bite and think, ohhh… I need this in my life on a regular basis. That happened recently at a new little spot Ian and I tried. They brought out this vibrant, edamame crunch salad — fresh, nutty, zingy, irresistibly good — and I flipped. I knew immediately I’d be heading home determined to recreate it.

Edamame crunch salad being tossed with wooden spoons, showing colorful vegetables and crunchy toppings.

Featured Review

OMG DELICIOUS!!! This is the first time my kids tried edamame and they absolutely LOVED the salad! I will be making this recipe on repeat… It’s a winner!!

Sally
(4.75 stars) 12 ratings
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Now, is my version identical? Definitely not. In fact, the original had a rich peanut sauce, and I chose to swap in a lighter Sesame–Lime Vinaigrette made with soy sauce and rice vinegar. And it works great. To me, this dish is a standout, and here’s why: it’s not just delicious… it’s a full-on nutrition party in a bowl. Oh, and it’s vegan if that matters to you.

Before you dive in, if you’re in an edamame era (same!), you’ll also love these staples:

Glass measuring cup filled with sesame ginger dressing for edamame crunch salad, surrounded by fresh vegetables.
You’ll want to drizzle this on everything!
Bowl of edamame crunch salad ingredients including shredded cabbage, carrots, edamame, cashews, and scallions.
A big bowl of color and crunch—fresh veggies, edamame, and herbs ready for their moment.
Edamame crunch salad fully mixed with shredded cabbage, carrots, edamame, cashews, and sesame ginger dressing.
Perfectly coated with serious crunch in every forkful!
Sesame ginger dressing being poured over a bowl of edamame crunch salad before tossing.
That final pour where everything comes alive… Fresh, and totally crave-worthy!
Edamame crunch salad tossed in a large glass bowl with shredded cabbage, carrots, edamame, and cashews.

Thanks to the star of the show — edamame — you’re getting plant-based protein to keep you satisfied for hours and omega-3 fats to help ease inflammation. The two types of cabbage come from the superstar cruciferous family, celebrated for active compounds that support heart health and may even help reduce the risk of certain cancers. Layer in plenty of fiber for gut health, vitamin C for immunity, antioxidants from all the colorful veggies, and on and on and on… this dish is basically nature’s multivitamin in salad form.

Two plates of edamame crunch salad arranged overhead with sesame seeds, scallions, and cashews nearby.
Plated edamame crunch salad served on a white plate with a lime wedge and fork.

Why we can’t stop crunching on this salad

  • Meal-prep hero: It holds up beautifully for a few days—hello, grab-and-go lunches!
  • Make-it-your-own energy: Keep it vegan as-is, or add tofu, chicken, shrimp, or salmon when you want extra oomph. 
  • Texture party: Cool, crisp veggies + buttery crunchy cashews = major snacky satisfaction.

Joy tip: if you’re prepping ahead, stash the cashews separately and toss them in right before eating so every bite stays snappy!

Side-angle view of edamame crunch salad served on a white plate with lime wedge and sesame seeds.

Crunchy, refreshing, nutrient-rich, and ridiculously satisfying…this dish checks every single box. I hope you love it as much as we do!

Try my Grilled Pineapple Salad with Peanut Dressing next!

Edamame crunch salad being tossed with wooden spoons, showing colorful vegetables and crunchy toppings.
(4.75 stars) 12 ratings

Edamame Crunch Salad with Sesame Lime Vinaigrette

This special salad is fresh, vibrant, and sooo satisfying, with crisp veggies dressed in a zesty vinaigrette.
Yield: 7 cups
Prep Time: 10 minutes
Rest Time: 20 minutes
Total Time: 30 minutes
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Ingredients
 

Salad

  • 12 ounces frozen shelled edamame, about 2 cups, cooked and cooled
  • 2 cups pre-shredded coleslaw mix
  • 2 cups shredded purple cabbage
  • 1 large red bell pepper, diced (about 1½ cups)
  • 1 cup shredded or grated carrots
  • 3 scallions, chopped (about a heaping ¼ cup)
  • ¼ to ⅓ cup cilantro, chopped
  • 1 cup roasted salted cashews, roughly chopped

Sesame Lime Vinaigrette

  • ¼ cup reduced-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon fresh lime juice
  • Fresh ground black pepper, to taste

Instructions
 

  • Make the dressing: In a small bowl or jar, whisk together the soy sauce, rice vinegar, toasted sesame oil, lime juice, and black pepper. Set aside.
  • Assemble the salad base: Add the edamame, coleslaw mix, purple cabbage, bell pepper, carrots, scallions, and cilantro to a large mixing bowl.
  • Dress it: Pour the sesame–lime vinaigrette over the veggies and toss until everything is evenly coated.
  • Add the crunch: Sprinkle in the chopped cashews and toss again.
  • Chill and serve: Refrigerate for at least 20 minutes before serving to allow the flavors to strengthen and mingle. Give it a good stir before serving and enjoying!

Notes

Edamame 101: Boil, steam or microwave your frozen shelled edamame for 3–5 minutes until bright green and tender. Rinse under cold water and pat dry — warm edamame will wilt the salad, so be sure it’s cooled and patted dry before adding to your salad.
Doubling the Recipe? Important note: If you’re doubling the salad, I recommend making two separate batches of the dressing rather than scaling it up all at once. Toasted sesame oil is very potent, and doubling it can throw off the balance and make the dressing taste very oily.
You likely won’t need the full second batch, so here’s the easiest approach: Toss your doubled salad with only one full batch of dressing first. Then make a second batch and slowly drizzle it in a little at a time, tossing as you go, until everything is evenly coated and the flavor tastes just right.
Crunch Control: For the crispiest cashews, add them right before serving or if you’re meal prepping for the week ahead, stir them into each individual portion right before eating.
Flavor Boost: If the salad sits overnight and tastes slightly mellow, brighten it with an extra squeeze of lime or a splash of rice vinegar.
Variations & Add-Ins
• Make it spicy: Add chili flakes, a drizzle of sriracha, or a teaspoon of chili oil.
• Add extra protein: Toss in baked tofu, rotisserie chicken, grilled shrimp, or salmon.
• Swap in nuts or seeds: Try roasted, chopped peanuts, almonds, pecans…or roasted sunflower seeds or pumpkin seeds.
• Veggie upgrades: Add snap peas, cucumbers, jicama, or water chestnuts for even more crunch.
• Citrus swap: Lemon juice works well if you’re out of lime!
To make this Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
Storage
• Store leftovers in an airtight container in the fridge for up to 3 days.
• Keep the cashews separate for maximum crunch if you’re making this salad ahead.
• If the salad seems a bit dry after chilling, add a small splash of rice vinegar or lime juice before serving.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Serving Size: 1 cupCalories: 220Carbohydrates: 16gProtein: 8gTotal Fat: 15g— Unsaturated Fat: 12.5g— Saturated Fat: 2.5gCholesterol: 0mgSodium: 350mgPotassium: 480mgFiber: 4gTotal Sugar: 5g— Natural Sugar: 5g— Added Sugar: 0gVitamin A: 3705IUVitamin C: 55mgCalcium: 58mgIron: 2.4mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!