Go Back
+ servings
Print Recipe
scoop of edamame salad with cilantro

Asian Edamame Salad with Cilantro and Toasted Almonds

Delicious Asian inspired Edamame salad with fresh cilantro, cabbage, carrots and toasted almonds! Tossed together with an easy sesame dressing.

Course Dairy Free, Gluten Free, Grain Free, Lunch, Salad, Vegan, Vegetarian
Cuisine Asian
Keyword asian edamame salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Author Monique Volz of AmbitiousKitchen.com


  • 3 cups shelled edamame beans, cooked and cooled
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 cup shredded carrots
  • 1/2 head of purple/red cabbage, shredded
  • 1/4 cup reduced sodium soy sauce or gluten free soy sauce
  • 2 tablespoons sesame oil
  • 1/2 tablespoon agave nectar or honey
  • 1/2 tablespoon freshly grated ginger
  • 2 cloves garlic, minced
  • 1/2 cup fresh chopped cilantro
  • 1/4 cup toasted almonds


  1. Combine edamame, diced bell peppers, cabbage and carrots in a large bowl.

  2. To make your dressing combine soy sauce, sesame oil, honey, ginger and garlic in a small bowl. Add dressing mixture to edamame salad and combine until salad is fully coated.

  3. Add in cilantro and mix again. Sprinkle toasted almonds on top.