Ingredients
Salad
- 400 g cooked shelled edamame drained and cooled weight; cook frozen beans according to the package first, enough to yield this weight
- 200 g purple cabbage finely shredded
- 200 g cucumber diced; remove a watery core if needed
- 100 g carrot peeled and cut into thin matchsticks
- 30 g scallions thinly sliced
- 30 g unsalted roasted peanuts roughly chopped
- 1 teaspoon toasted sesame seeds 3 g
Peanut dressing
- 1 tablespoon smooth peanut butter 16 g; stir well before measuring
- 2 tablespoons unseasoned rice vinegar 30 ml
- 1 tablespoon reduced-sodium soy sauce 15 ml; labeled gluten-free tamari if needed
- 1 tablespoon toasted sesame oil 14 g
- 1 teaspoon maple syrup 7 g
- 1 teaspoon finely grated fresh ginger about 3 g
- 1–2 tablespoons water add as needed for a thin, pourable dressing
Equipment
- Saucepan or microwave-safe bowl
- Colander
- Large mixing bowl
- Small bowl and whisk
- Chef's knife and cutting board
Instructions
- Follow the frozen edamame package cooking directions; the listed 5 minutes is an estimate, not a replacement for the package. Drain thoroughly, spread in a shallow container to cool promptly, and measure 400 g cooked, shelled beans. Do not include pods. Prepare the vegetables while the beans cool.
- Rinse the fresh produce under running water, remove damaged outer cabbage leaves and dry everything well. Shred cabbage finely, dice cucumber, cut carrot into thin matchsticks and slice scallions. Transfer to a large mixing bowl with the cooled edamame.
- Whisk peanut butter, rice vinegar, soy sauce, sesame oil, maple syrup and ginger. It may thicken at first; keep whisking. Add 1 tablespoon water, then a little more if needed, until it flows in a thin ribbon from a spoon.
- Pour the dressing over the beans and vegetables and toss gently until lightly coated. Taste before adding any extra salt because soy sauce brands differ. Scatter over chopped peanuts and sesame seeds immediately before serving. Divide into 4 generous side portions.
- If making ahead, keep the salad, dressing and dry peanut-sesame topping separate and combine only the portion being served. Refrigerate perishable components promptly at 40°F (4°C) or below in covered containers and use within 3 days. Discard salad left at room temperature more than 2 hours, or 1 hour above 90°F (32°C).
Nutrition
Calories: 270kcalCarbohydrates: 22gProtein: 17gFat: 15gFiber: 8g
Video
Notes
Contains soy, peanuts and sesame; conventional soy sauce may contain wheat. For a peanut substitution, use sunflower seed butter and sunflower seeds with suitable labels, keeping sesame in mind. Nutrition changes with substitutions.
Estimated nutrition per quarter of the entire measured salad, all dressing and toppings, using representative USDA/label values, rounded. Energy basis: cooked edamame 400 g about 484 kcal; cabbage/cucumber/carrot/scallions about 143; peanuts 30 g about 176; peanut butter 16 g about 94; sesame oil 14 g about 124; sesame seeds 3 g about 17; vinegar/soy/maple/ginger about 42. Total about 1,080 kcal / 4 = 270. Bean moisture and product labels vary; extra rice, tofu or other accompaniments excluded.
Portioned US retail cost assumption, not a live quote: edamame $3.20, cabbage $0.70, cucumber $0.70, carrot $0.20, scallions $0.25, peanuts/seeds $0.35, dressing $0.60 = $6.00 total / 4 = $1.50. Water and energy excluded; local prices vary.
Instructional video by Jessica / Plant Based Jess, originally published May 11, 2023, demonstrates an edamame crunch salad with a creamy lime and almond-butter dressing. This version uses peanut butter, rice vinegar, more sesame oil and a different vegetable balance; it omits bell pepper, green cabbage, cilantro and garlic. Cook edamame according to its package rather than assuming thawing alone is sufficient.