If you’re looking for a fresh and colourful lunch that’s easy to prepare and packed with nutrients, this Edamame Crunch Salad is your new go-to option. 

Perfect for any time of the year, this salad is a combination of crunchy veggies, edamame beans, roasted peanuts and sesame seeds, all coated in an amazing sesame and ginger salad dressing. 

It’s the second recipe in my series of Fifty Fantastic Salads. If you want to see the first recipe, you can find it here.

How to make a edamame Crunch Salad

This salad is super easy to make. You simply grate or slice the veggies and add to a serving bowl with the edamame, the peanuts and the seeds. 

I like to use a food processor to grate and finely shred the cabbages and the carrot. It saves so much time. 

The edamame can be defrosted quickly, and the sesame & ginger salad dressing takes a couple of minutes to blend.

Altogether, it can be on the table in about 15-20 minutes.

Why you should still have salads in winter

Many people associate salads with summer, but there’s no reason you can’t enjoy them all year round. And I’m aiming to prove that in this Fifty Fantastic Salad series! 

A salad like this Edamame Crunch Salad is perfect for winter. If, like me, you’re always looking for ways to use up that half a cabbage that’s sitting at the back of the fridge, then this recipe is a great option.

The combination of seasonal veggies with peanuts and sesame seeds also makes a great base for the dressing.

So yes, you should absolutely enjoy salads in the winter!

How long does it take to make?

Altogether it can be on the table in 15-20 minutes, especially if you use a food processor to grate and shred the veggies.

I use frozen edamame beans. They can then be quickly defrosted in some hot water whilst you are preparing the veggies.

The sesame & ginger dressing also only takes a few minutes to make. Just simply add everything to a blender and blend until smooth.

What are the key ingredients of this Edamame Crunch Salad

• Red cabbage 
• White cabbage
• Carrot
• Spring onions 
• Edamame beans
• Unsalted peanuts
• Sesame seeds 
• Fresh coriander 

Sesame & Ginger Salad Dressing ingredients: 

• Organic sesame oil 
• Tamari or soy sauce
• Lime juice 
• Garlic
• Fresh ginger
• Salt and pepper
• Maple syrup, optional

The Nutritional Benefits of the Main Ingredients

Red Cabbage

Red cabbage not only looks fantastic in this salad, it’s a nutritional superstar. It’s rich in vitamin C, which we all need every day, and contains antioxidants like quercetin (prominent in red fruits and veggies). It’s also a great source of fibre too, so a great one to add.

White Cabbage

Both red and white cabbage are great sources of Vitamin C, Vitamin K and potassium. White doesn’t have the same level of antioxidants as red cabbage, but it’s still a really great nutrient-rich veggie.

Carrots

Carrots are rich in beta-carotene, an antioxidant that your body converts into vitamin A. This is essential for healthy eyesight, immune function, and skin health. They’re also a great source of fibre, which supports digestive health and hopefully helps to keep you feeling full for longer.

Edamame Beans

Edamame beans don’t just add a pop of green to this salad, they are a fantastic source of plant-based protein. They also provide fibre, iron, calcium, and magnesium.

Spring Onions (scallions)

Spring onions might have spring in the name, but they are still on rotation in my seasonal veg box in the middle of winter! They add a milder onion taste and work well here (as the dressing has a more powerful taste). They’re a good source of vitamin K and vitamin C too.

Peanuts and Sesame Seeds

Peanuts provide healthy fats, protein, and a variety of vitamins and minerals, including magnesium and vitamin E. Sesame seeds are a rich source of calcium, iron, and healthy fats. 

Fresh Coriander

Coriander is more than just a garnish—it’s packed with antioxidants and like many herbs, it contains volatile oils which can be antibacterial and anti-inflammatory. I like the extra flavour it adds too.

the ingredients needed for a sesame & ginger salad dressing

I think the dressing can really make or break a salad. For this one, I wanted something that’s quite punchy. I’ve used a combination of sesame oil, tamari, lime juice and some fresh ginger and garlic. I like to add a drizzle of maple syrup too, as it balances out the tang of the ginger and the lime juice. 

Together, this combination of flavours creates a dressing that’s rich and flavourful and work so well with the crunch of the vegetables.

Tip: If you prefer a creamier dressing, you can add a spoonful of peanut butter to the mix. This will create a peanut-sesame dressing that adds even more peanut flavour.

Storage and Shelf Life

This Edamame Crunch Salad will keep well in the fridge for up to 4 days. 

I don’t recommend freezing.

Recipe Tips 

Use frozen edamame: I usually have a bag in the freezer. They are quick to defrost in boiling water.

Swap the sesame oil: If preferred, this can be swapped for olive oil.

Toast the peanuts: Toasting the peanuts brings out their natural sweetness and adds a bit of extra crunch. Simply pop them in a dry frying pan over medium heat for a few minutes until golden brown (or add them to the oven on a separate baking tray for about 5 minutes).

Swap carrots or cabbage: If you don’t like carrots or cabbage, then beetroot, fennel or brussels sprouts are excellent alternatives. All bring the same crunch!

Use almonds or cashews instead of peanuts: These both make a great swap and are rich in protein and fibre.

Make it a meal If you’re looking for a more substantial meal, add some additional protein such as grilled tofu, tempeh, or your protein of choice.

Here are some other fantastic salad recipes:

Spiced Carrot & Lentil Salad

Mediterranean Tofu Salad

Turmeric Cauliflower & Chickpea Salad

5 Minute Apple & Lentil Salad

Herby Potato Salad

Roasted Broccoli & Quinoa Salad