Refreshingly crisp with an irresistible dressing, this versatile, veggie-rich salad can be served as an entrée or side dish and will be the star of any table!
Think of my Edamame Crunch Salad as the BFF of recipes. It’s easy going, will always have your back, and will go wherever you go. Okay, maybe that’s a stretch, but I do love her!
And for good reason: this salad is low-maintenance, easy to riff on, and never boring—the kind of recipe that just keeps getting invited back.
Conveniently, the recipe starts with a shortcut: you can skip cooking the edamame altogether, just thaw it—then build the salad from there with shredded cabbage, a handful of nuts and seeds, and a dressing bold enough to carry the whole bowl. The result is crunchy, colorful, and endlessly adaptable.
There Was a Dressing Dilemma
I’ve made this salad for years with a sesame soy vinaigrette. It’s easy, Asian-inspired, and genuinely delicious. But the edamame crunch salad pairs beautifully with my classic peanut sauce too, and I struggled to choose which one to feature as the official dressing.
Those who have followed Fountain Avenue Kitchen for a while likely know that I like to settle these little quandaries scientifically: with a side-by-side taste test! Pile A versus Pile B on the dinner plates, my family as the jury.
The verdict on this one? A tie, which was clearly not the decisive answer I was hoping for! So, I made the call myself. The peanut sauce got the job and is shown in these photos. It’s luxuriously creamy, hits every flavor note (savory, salty, a little sweet, a little tang), and you’ll have extra left over to use in a myriad of other ways over the next few weeks.
That said, the sesame soy vinaigrette is still very much worth keeping in your back pocket, so I included it in the recipe notes. It’s peanut-free (helpful if allergies are a concern), a little lighter in consistency, and a nice way to vary the salad over time. Feel free to use it on other salads, whenever you’re craving those flavors.
Lots of Ways to Customize This Salad
This salad can be viewed as a framework as much as a fixed formula:
- The greens: You may loosely define cabbage in this recipe, as virtually any hearty or cruciferous green will work. For reasons including appealing color and variety of nutrients, I take the kitchen sink approach. I usually go with about half green cabbage (Napa and Savoy are nice too) and half a mix of red cabbage, shredded kale, broccoli slaw, Brussels sprouts slaw, or even baby bok choy—this salad is basically a great way to use what’s in my crisper drawer. For the speediest route, a bag of good ol’ coleslaw mix works beautifully too. Whatever you choose, aim for a fine shred; this inexpensive mandolin makes quick work of it. A sharp knife will also do the job. (My best tips for the latter can be found HERE.)
- Make it a meal: Add chicken, shrimp, salmon, beef, or tofu, and this goes from side dish to entrée without missing a beat. I often use Parchment Packet Chicken. If it’s still warm, I add it straight to the salad; the heat won’t wilt the cabbage the way it would tender greens. If I’ve cooked it ahead, I shred it and spoon the cooking juices over top before refrigerating—a kind of reverse marinade that keeps the chicken tender until you’re ready to use it.
- Bulk it up: Rice is another favorite add-in. I use brown rice for this salad most often, though white rice, black rice, and quinoa all work well. Just know that rice (and even chicken, if you’re adding it) will soak up a decent amount of the dressing over time. If using the sesame soy vinaigrette and going heavy with the mix-ins, I recommend making 1½ to 2 times the recipe, since it has a smaller yield than the peanut sauce.
Fun fact/helpful hint: Some brands now label shelled edamame as “mukimame,” which is simply the Japanese name for shelled soybeans (it translates to “exposed beans”). My husband recently scoured the freezer aisle at Wegmans, assumed it was something else, and walked away thinking they’d sold out of edamame. I imagine others have done the same!
I frequently use this recipe for Parchment Packet Chicken to cook two chicken breasts (weighing about one pound) to then shred and add to the salad. To flavor the chicken, I sprinkle ½ teaspoon each salt and dried oregano and about ¼ teaspoon of black pepper over both sides of the chicken before cooking. That said, leftover grilled, roasted, or rotisserie chicken work well too.
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Edamame Crunch Salad
Ingredients
For the Edamame Crunch Salad:
- 1 (12-ounce) bag frozen shelled edamame (also called mukimame), or 2 rounded cups, thawed*
- 14 ounces shredded cabbage (~7 packed cups; napa and savoy are nice, but regular green works too—I mix in red cabbage, baby bok choy, and kale when available; a package of pre-shredded coleslaw mix may also be used)
- 1 cup shredded carrots
- 1 red bell pepper, slivered (~1 cup) or 1 cup finely chopped broccoli (or both)
- 2-3 scallions, white and green parts slivered
- 1 cup roasted salted cashews or peanuts (for variety or for a nut-free recipe, you can use roasted sunflower seeds, pumpkin seeds, or a mix—and see alternate dressing in recipe notes)
- Optional add-ins: 2 cups cooked and shredded chicken (from 2 large breasts or 1 pound raw); 1-2 cups cooked rice (brown or white; could sub quinoa); ¼ to ⅓ cup chopped fresh cilantro (or parsley if not a fan)
For the Peanut Sauce:
- ¼ cup (64g) peanut butter (I use creamy)
- ¼ cup (60ml) low sodium soy sauce or tamari
- 3 tablespoons (60g) honey
- 3 tablespoons (45ml) unseasoned rice vinegar
- 1 tablespoon minced (7g) fresh ginger (could sub 1 teaspoon ground ginger)
- 1 teaspoon minced garlic (~ 1 medium clove; may sub ¼ teaspoon garlic powder)
- 1-2 teaspoons sriracha sauce (or to taste)
- 2 tablespoons (28ml) avocado, olive, or vegetable oil of choice
Instructions
- Make the peanut sauce: Whisk the peanut butter, soy sauce, honey, vinegar, ginger, garlic, and sriracha together in a small bowl until smooth. (Tip: To avoid lumps, it is easiest to slowly whisk the liquid ingredients into the peanut butter to gradually thin it out. However, if you dump everything in at once, don't worry—just keep whisking until it smooths out!) Storage: The peanut sauce will keep for a quite a few weeks in the fridge. It will also thicken and the flavors will improve as the sauce rests, so I like to prepare it even a hour or so before using. Finally, for an extra layer of depth, you can stir in a teaspoon of toasted sesame oil.
- Assemble the salad: To a large bowl (bigger is better for easier tossing!), add the edamame, cabbage, carrots, bell pepper and/or broccoli, scallions, and optional chicken and/or other add-ins. Drizzle some of the dressing over top—I eyeball about ⅓ cup to start—and toss until everything is evenly coated, drizzling in more dressing, as needed. You will have enough peanut sauce to save for another day. Make-ahead tip: At this point, the salad may be covered and refrigerated for 2-3 hours. If time allows, a short 15-20 minutes in the fridge will allow the flavors to soak in a bit. Just before serving, sprinkle with the cashews or nuts/seeds of choice and toss again. Tip: For maximum crunch if expecting leftovers, you may wish to use these as a topping.
Notes
- ¼ cup (60ml) soy sauce (use GF soy sauce or tamari as needed)
- 2 tablespoons (28ml) toasted sesame oil
- 2 tablespoons (30ml) rice vinegar
- 1 tablespoon (15ml) fresh lemon juice (may sub lime juice)
- 1 teaspoon (5ml) sambal oelek or sriracha sauce
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