High-Protein Sesame Edamame Salad
Beautiful edamame salad packed with a rainbow of crunchy vegetables, fresh herbs, and toasted almonds. Toss everything in a flavorful sesame dressing for a quick, easy-to-make lunch that's packed with plant-based protein and stays good for days!
Servings 4 servings
Calories 375cal
Ingredients
- Salad
- 3 cups shelled edamame beans, cooked and cooled
- 2 to 3 cups shredded red cabbage
- 2 Persian cucumbers, quartered and sliced
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 cup shredded carrots
- ½ cup chopped fresh cilantro
- 2 scallions, sliced
- 1 jalapeño or fresno chile pepper, thinly sliced or diced (optional)
- For the dressing
- 2 to 3 tablespoons reduced sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon pure maple syrup
- 1 tablespoon grated fresh ginger
- 1 clove garlic, grated
- To garnish
- ¼ cup toasted sliced almonds
- 1 tablespoon toasted sesame seeds
Instructions
- Combine edamame, cabbage, cucumber, diced bell peppers, carrots, cilantro and scallions in a large bowl.
- To make your dressing, in a small bowl whisk together soy sauce, rice vinegar, toasted sesame oil, olive oil, maple syrup, ginger and garlic. Add dressing mixture to edamame salad and toss to combine until salad is fully coated.
- Sprinkle toasted almonds and sesame seeds on top. Enjoy immediately or place in fridge for up to 3 to 4 days.
Notes
See the full post for easy ways to customize this salad!
Nutrition
Serving: 1serving (based on 4) | Calories: 375cal | Carbohydrates: 29.6g | Protein: 20.4g | Fat: 22.2g | Saturated Fat: 3g | Fiber: 11.1g | Sugar: 11g