Asian Edamame Crunch Salad

This Asian edamame crunch salad is loaded with edamame, shredded cabbage, carrots, and cucumber, plus puffed quinoa for serious crunch. It's tossed in a homemade carrot ginger dressing and comes together in 20 minutes. Naturally gluten-free, dairy-free, and nut-free.

5 from 1 vote

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Prep Time 15

Cook Time 5

Total Time 20

Serving servings

Ingredients

The Salad:

1 (12-ounce package) shelled edamame, cooked and cooled
2 cups shredded red cabbage
2 large carrots, grated
2 cups Persian or English cucumber, chopped
¼ - 1 cup green onions, thinly sliced
½ cup cilantro, chopped
2 - 3 tablespoon uncooked white quinoa

Carrot Ginger Dressing:

1 large carrot, cut into a few pieces
1 knob fresh ginger, peeled
1 tablespoon white miso, optional
1 teaspoon toasted sesame oil
¼ cup rice vinegar
¼ cup avocado oil
1½ tablespoon honey
Salt, to taste

Instructions

Prepare the edamame. Cook the frozen shelled edamame according to the package directions, then drain well and let cool completely. Alternatively, thaw it overnight in the refrigerator if it's already fully cooked. Pat dry before adding to the salad.
Puff the quinoa. Heat a small, dry skillet over medium-high heat. Once hot, add the quinoa. It will begin to pop after a few minutes, and you'll notice the tiny spirals emerge. Stir or shake the pan frequently to prevent burning. Once most of the quinoa is puffed and lightly toasted, transfer it to a plate to cool.
Assemble the salad. In a large bowl, combine the cooled edamame, shredded red cabbage, grated carrots, cucumber, green onions, and cilantro.
Make the dressing. Add the carrot, ginger, miso (if using), sesame oil, rice vinegar, avocado oil, honey, and a pinch of salt to a blender. Blend until completely smooth. Taste and adjust as needed. Add more rice vinegar for extra tang or more honey for sweetness.
Dress the salad. Pour the dressing over the salad and toss until everything is evenly coated.
Add the puffed quinoa. Just before serving, gently fold in the puffed quinoa so it stays crisp.
Serve. Enjoy immediately.

Notes

Add the quinoa just before serving: It softens once it sits in the dressing. If you're meal prepping, dress the whole batch and keep the quinoa in a separate container, then sprinkle it on each portion.

Prep the edamame: Cook the shelled edamame per the package, cool it, and pat it dry so it doesn't water down the salad.

Gluten-free: Use certified gluten-free miso, or leave the miso out. Everything else is naturally gluten-free.

Vegan: Swap the honey for pure maple syrup.

Cucumber: Persian or English cucumbers hold up best without getting watery.

Storage: Keep the dressed salad in an airtight container in the fridge for up to 4 days. The dressing keeps on its own for up to 3 days.

Nutrition

Course Side Dish

Cuisine Asian

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