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A close-up macro shot of the healthy edamame salad, showing the detailed textures of the shredded cabbage, carrots, quinoa, and fresh cilantro.

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.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Lunch, Main Course, Salad, Side Dish
Cuisine: American, Asian
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz Frozen Shelled Edamame thawed
  • 1 cup Uncooked Quinoa rinsed
  • 4 cups Napa Cabbage thinly sliced
  • 2 cups Red Cabbage thinly sliced
  • 2 Carrots shredded
  • 1 Red Bell Pepper finely diced
  • 4 Green Onions thinly sliced
  • 1/2 cup Fresh Cilantro chopped
  • 1/2 cup Roasted Peanuts chopped
  • 1 cup Crispy Wonton Strips for topping
  • 1/3 cup Soy Sauce or tamari for gluten-free
  • 1/4 cup Rice Vinegar
  • 2 tbsp Toasted Sesame Oil
  • 2 tbsp Avocado Oil or other neutral oil
  • 2 tbsp Honey or maple syrup
  • 1 tbsp Fresh Ginger minced
  • 2 cloves Garlic minced

Equipment

  • 1 Large salad bowl
  • 1 Mason Jar or Small Bowl For mixing the dressing
  • 1 Sharp knife

Method
 

  1. Cook the quinoa according to package directions. Fluff with a fork and spread on a baking sheet to cool completely.
  2. 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.
  3. 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.
  4. Add the cooled quinoa and chopped roasted peanuts to the large bowl with the vegetables. Toss to mix everything together.
  5. 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.