This high-protein edamame salad combines crisp vegetables and sesame-lime dressing in 15 minutes for a fast vegan lunch.
High Protein Edamame Salad in 15 Minutes
Shelled edamame supplies the plant protein, while cabbage, cucumber, carrot, and bell pepper add crunch that holds up well for meal prep.
- Total time: 15 minutes.
- Yield: 4 side servings or 2 lunch servings.
- Edamame: Use cooked, shelled beans.
- Diet: Vegan and dairy-free.
- Storage: Refrigerate up to 3 days.
Ingredients
- 3 cups cooked shelled edamame, cooled
- 1 cup diced cucumber
- 1 cup diced red bell pepper
- 1 cup shredded red cabbage
- 1 cup shredded carrot
- 1/3 cup sliced scallions
- 1 tbsp sesame seeds
- 2 tbsp reduced-sodium soy sauce or tamari
- 2 tbsp rice vinegar
- 1 tbsp fresh lime juice
- 2 tsp toasted sesame oil
- 2 tsp maple syrup
- 1 tsp grated fresh ginger
How to Make Edamame Salad
- If using frozen shelled edamame, cook according to its package directions.
- Drain, rinse under cold water for 60 seconds, and pat dry.
- Whisk soy sauce, rice vinegar, lime juice, sesame oil, maple syrup, and ginger for 30 seconds.
- Add edamame, cucumber, bell pepper, cabbage, carrot, and scallions to a large bowl.
- Pour over the dressing and toss for 60 seconds.
- Finish with sesame seeds and serve immediately or chill 30 minutes.
Meal Prep and Serving Tips
- Divide into two 3-cup lunch containers.
- Keep sesame seeds separate for maximum texture.
- Add 1 cup cooked quinoa to stretch the salad into 4 lunches.
- Store sealed at 40 degrees F or colder.
- Do not leave the salad at room temperature longer than 2 hours.
For more quick lunches, try High-Protein Tuna Salad, Avocado Chicken Salad, or Mason Jar Salads.
High Protein Edamame Salad FAQ
Can I use edamame in the pod?
No. Cook it first, remove the beans from the pods, then measure 3 cups of shelled edamame.
How can I make it soy-free?
Edamame is soy, so this specific salad cannot be soy-free without replacing its main ingredient and changing the recipe.