Edamame Crunch Salad with Sesame Lime Vinaigrette
This special salad is fresh, vibrant, and sooo satisfying, with crisp veggies dressed in a zesty vinaigrette.
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.
• 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.
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.