Get ready to meet your new favorite meal prep recipe: the ultimate Edamame Crunch Salad. This isn’t just another boring salad; it’s a vibrant, texture-packed bowl of goodness that’s as satisfying as it is nutritious. Loaded with crisp vegetables, plant-based protein, and a zesty homemade sesame ginger vinaigrette, this dish is designed to keep you full, energized, and happy. It’s the perfect solution for a healthy lunch or a light, refreshing dinner.
We’re taking the classic Asian crunch salad to the next level. Forget dressings from a bottle—our homemade version is liquid gold and comes together in minutes. Plus, we’re sharing all the secrets to keep this salad perfectly crunchy, even after a few days in the fridge. Let’s get chopping!
Why This is the Best Edamame Crunch Salad Recipe
In a world of salads, this Edamame Crunch Salad truly stands out. Here’s why you’ll be making it on repeat:
- A Symphony of Textures: From the crisp cabbage and carrots to the hearty edamame and quinoa, plus the added crunch from peanuts and wonton strips, every bite is an adventure.
- Vibrant and Nutritious: This isn’t just a pretty salad. It’s packed with fiber, vitamins, and a hefty dose of plant-based protein to keep you fueled for hours.
- The Ultimate Meal Prep Lunch: We’ve specifically designed this recipe to stand up to the fridge. With a few simple tricks, you can enjoy a crisp, non-soggy salad all week long.
- Irresistible Sesame Ginger Vinaigrette: The homemade dressing is the star of the show. It’s tangy, savory, slightly sweet, and infinitely better than anything you can buy at the store.
Ingredients You’ll Need
This recipe uses fresh, simple ingredients to create a powerhouse of flavor and nutrition. The star is, of course, the edamame, but the supporting cast is just as important for creating that signature “crunch.”
For the Salad
- Shelled Edamame: The heart of our salad. Use frozen and thawed for convenience. It provides a fantastic, protein-rich bite.
- Quinoa: Adds a wonderful, fluffy texture and extra protein. Cook it ahead of time and let it cool completely.
- Napa Cabbage & Red Cabbage: A two-cabbage blend creates a beautiful color palette and a superior crunch that holds up well.
- Shredded Carrots: For a touch of sweetness and vibrant color.
- Red Bell Pepper: Finely diced for a sweet, crisp element.
- Green Onions & Cilantro: These fresh herbs add a layer of aromatic, zesty flavor that brightens the entire dish.
- Roasted Peanuts: For a deep, nutty flavor and a satisfying crunch.
- Crispy Wonton Strips: The final crunchy topping! Keep these separate until serving to maintain maximum crispiness.
For the Sesame Ginger Vinaigrette
- Soy Sauce (or Tamari): The savory, umami-packed base of our dressing.
- Rice Vinegar: Adds a mild, clean acidity.
- Toasted Sesame Oil: A little goes a long way! This brings a deep, nutty, and aromatic flavor.
- Avocado Oil or Neutral Oil: Forms the emulsion base of the vinaigrette.
- Honey or Maple Syrup: For a touch of sweetness to balance the acidity and saltiness.
- Fresh Ginger & Garlic: Minced finely, these are essential for a zesty, flavorful kick.
Step-by-Step Instructions
Making this high-protein vegan salad is as easy as chop, mix, and toss. Follow these simple steps for salad perfection.
- Cook the Quinoa: Start by cooking the quinoa according to package directions. Once cooked, fluff it with a fork and spread it on a baking sheet to cool completely. This prevents it from steaming the other ingredients.
- Prepare the Vegetables: While the quinoa cools, chop your napa cabbage, red cabbage, red bell pepper, green onions, and cilantro. Add them to a large salad bowl along with the shredded carrots and thawed edamame.
- Whisk the Vinaigrette: In a small bowl or a mason jar, combine the soy sauce, rice vinegar, sesame oil, avocado oil, honey, minced ginger, and minced garlic. Whisk or shake vigorously until the dressing is well-combined and emulsified.
- Combine the Salad Base: Add the cooled quinoa and roasted peanuts to the bowl with the chopped vegetables. Toss gently to combine everything.
- Dress and Serve: If you’re serving immediately, pour about half of the dressing over the salad and toss to coat. Add more dressing as needed. Top with crispy wonton strips right before serving.
Tips for Meal Prep and Storage
Want to enjoy this Edamame Crunch Salad all week? The key is strategic layering and storage. Follow these tips to prevent a soggy mess.
- Keep Components Separate: The golden rule of salad meal prep! Store the chopped vegetable and quinoa base, the dressing, and the crunchy toppings (peanuts and wontons) in separate airtight containers.
- Layer Like a Pro: If using a single container like a mason jar, layer it smartly. Start with the dressing on the bottom, followed by the heartiest ingredients like edamame and quinoa, then the chopped vegetables, and finally the fresh herbs. Keep the nuts and wontons separate until you’re ready to eat.
- Dress Just Before Serving: Only add the dressing to the portion you’re about to eat. This will keep the vegetables crisp and fresh.
- How Long Does It Last? When stored properly, the salad base will stay fresh in the refrigerator for up to 4 days. The dressing will last for a week.
Variations and Additions
This salad is a fantastic base for customization. Feel free to add other ingredients to make it your own or to use up what you have in the fridge.
- Add More Protein: To make it even more filling, consider adding shredded rotisserie chicken, grilled shrimp, or baked tofu. For a delicious tofu option, try this Honey Garlic Air Fryer Tofu.
- Switch Up the Nuts: Sliced almonds, cashews, or sesame seeds would all be delicious alternatives to peanuts.
- Introduce More Veggies: Cucumber, radishes, or even some mandarin oranges would add another layer of flavor and texture.
- Make it Spicy: Add a pinch of red pepper flakes or a squirt of sriracha to the dressing for a little kick of heat. For another fantastic meal idea with a similar flavor profile, check out these Korean BBQ Steak Rice Bowls.
This salad pairs wonderfully with lighter proteins, making it a versatile side or main. It would be a great complement to a piece of Cilantro Lime Salmon.
Absolutely! This salad is a fantastic base for added protein. Shredded rotisserie chicken, grilled chicken breast, or even grilled salmon or shrimp would be delicious additions to make it an even more filling meal.
For best results, store the salad base, the dressing, and the crunchy toppings (wontons and peanuts) in separate airtight containers. When stored this way, the salad base will stay fresh and crisp for up to 4 days.
Yes, it is very healthy! It’s loaded with plant-based protein, fiber, vitamins, and healthy fats. The homemade sesame ginger vinaigrette uses simple, fresh ingredients, making it a nutritious choice for a main course or side dish.
Our Edamame Crunch Salad is made with a base of napa and red cabbage, quinoa, and shelled edamame. It’s packed with shredded carrots, red bell pepper, fresh cilantro, green onions, and topped with roasted peanuts and crispy wonton strips for texture.
The dressing is a simple yet flavorful mix of soy sauce (or tamari), rice vinegar, toasted sesame oil, a neutral oil like avocado oil, honey (or maple syrup), and freshly minced ginger and garlic.
Absolutely! This salad is a fantastic base for added protein. Shredded rotisserie chicken, grilled chicken breast, or even grilled salmon or shrimp would be delicious additions to make it an even more filling meal.
For best results, store the salad base, the dressing, and the crunchy toppings (wontons and peanuts) in separate airtight containers. When stored this way, the salad base will stay fresh and crisp for up to 4 days.
Yes, it is very healthy! It’s loaded with plant-based protein, fiber, vitamins, and healthy fats. The homemade sesame ginger vinaigrette uses simple, fresh ingredients, making it a nutritious choice for a main course or side dish.
Our Edamame Crunch Salad is made with a base of napa and red cabbage, quinoa, and shelled edamame. It’s packed with shredded carrots, red bell pepper, fresh cilantro, green onions, and topped with roasted peanuts and crispy wonton strips for texture.
The dressing is a simple yet flavorful mix of soy sauce (or tamari), rice vinegar, toasted sesame oil, a neutral oil like avocado oil, honey (or maple syrup), and freshly minced ginger and garlic.
Enjoy Your New Favorite Salad!
This Edamame Crunch Salad is more than just a recipe; it’s a template for a healthy, delicious, and incredibly satisfying meal. It’s proof that salads can be exciting! We know you’ll love the fresh flavors and incredible textures. If you make this recipe, don’t forget to leave a comment below and share your creation on Pinterest!
Edamame Crunch Salad with Sesame Ginger Vinaigrette
The ultimate Edamame Crunch Salad! A vibrant, texture-packed salad with crisp veggies, quinoa, and a homemade sesame ginger vinaigrette. Perfect for a healthy, satisfying meal prep lunch that stays crunchy for days.
Ingredients
Equipment
Method
- Cook the quinoa according to package directions. Fluff with a fork and spread on a baking sheet to cool completely.
- In a large salad bowl, combine the thinly sliced napa cabbage, red cabbage, shredded carrots, diced red bell pepper, thawed edamame, sliced green onions, and chopped cilantro.
- In a small bowl or mason jar, combine all dressing ingredients: soy sauce, rice vinegar, toasted sesame oil, avocado oil, honey, minced ginger, and minced garlic. Whisk or shake until fully combined.
- Add the cooled quinoa and chopped roasted peanuts to the large bowl with the vegetables. Toss to mix everything together.
- If serving immediately, pour about half the dressing over the salad and toss well. Add more dressing to your liking. Top with crispy wonton strips just before serving to keep them crunchy.
Notes
Meal Prep Tip: Store the salad base, dressing, and crunchy toppings (peanuts and wontons) in separate airtight containers in the fridge for up to 4 days. Dress just before serving.
Protein Boost: Add grilled chicken, shrimp, or tofu to make this salad a more substantial main course.
Variations: Feel free to add other crunchy vegetables like cucumber or bell peppers of different colors.
Edamame Crunch Salad with Sesame Ginger Vinaigrette
Ingredients
Equipment
Method
- Cook the quinoa according to package directions. Fluff with a fork and spread on a baking sheet to cool completely.
- In a large salad bowl, combine the thinly sliced napa cabbage, red cabbage, shredded carrots, diced red bell pepper, thawed edamame, sliced green onions, and chopped cilantro.
- In a small bowl or mason jar, combine all dressing ingredients: soy sauce, rice vinegar, toasted sesame oil, avocado oil, honey, minced ginger, and minced garlic. Whisk or shake until fully combined.
- Add the cooled quinoa and chopped roasted peanuts to the large bowl with the vegetables. Toss to mix everything together.
- If serving immediately, pour about half the dressing over the salad and toss well. Add more dressing to your liking. Top with crispy wonton strips just before serving to keep them crunchy.
Notes
Protein Boost: Add grilled chicken, shrimp, or tofu to make this salad a more substantial main course.
Variations: Feel free to add other crunchy vegetables like cucumber or bell peppers of different colors.
