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Looking for a fresh, flavorful, and totally fuss-free dish that checks all the boxes for summer? This Edamame Salad is packed with crisp veggies, juicy citrus, crunchy nuts, and a sweet-tangy plum dressing that’s totally crave-worthy. It’s my go-to for quick lunches, breezy dinners, or when I need a crowd-pleasing side for BBQs and picnics. Best part? You can whip it up in under 20 minutes, no sweat (literally).
Why I Love This Recipe
There’s just something magical about this Edamame Salad. It’s got the perfect combo of textures, creamy edamame, crisp cabbage, juicy mandarin oranges, crunchy almonds and that dressing? Sweet, tangy, with just a little kick. It hits every flavor note. It’s also super customizable and holds up well in the fridge, making it ideal for meal prep.
I love having this on hand for busy weeknights to serve alongside Rotisserie Chicken or Grilled Steak Kabobs.
And did I mention it’s naturally vegetarian and can easily be made gluten-free? It’s the salad that keeps on giving.
Ingredients for My Edamame Salad (Plus Substitution Ideas)
This salad is all about bold flavors and vibrant colors. Here’s what’s going into the bowl and some fun ways to mix things up.
Edamame – I use shelled frozen edamame (just thaw it), but you can also use the pre-cooked ones from Trader Joe’s or any refrigerated brand. No edamame? Try cooked peas or even chickpeas for a different vibe.
Red Bell Pepper – Adds a nice crunch and a pop of sweetness. Swap in yellow or orange bell peppers if you prefer or go bold with roasted red peppers for a smoky twist.
Serrano or Jalapeño Pepper – Brings a bit of heat. Skip it if you’re spice-sensitive or sub with crushed red pepper flakes for a milder touch.
Scallions – They bring a gentle oniony flavor, but feel free to use chives or very thinly sliced red onion instead.
Shredded Red Cabbage – Adds gorgeous color and crunch. Green cabbage works too, or use a coleslaw mix to save even more time.
Mandarin Orange Segments – Adds that juicy sweetness! Canned mandarins in juice is fine, or try fresh orange slices or diced mango for a tropical twist.
Slivered Almonds – Adds nuttiness and crunch. You could use cashews, peanuts, or sunflower seeds for a different flavor profile or for a nut-free version.
Sesame Seeds – Black or white both work. They’re optional but add a nice little toasty flavor. Hemp or chia seeds could also work here.
Cilantro and Mint – Totally optional, but they add brightness and fresh flavor. Don’t like fresh cilantro? Skip it or sub in a bit of fresh basil.
Crispy Wonton Strips – Adds crunch and fun texture. Leave them out to keep it lighter or gluten-free.
For the full ingredient list, measurements and instructions, see the recipe card below.
How to Make Edamame Salad
- Mix It Up – Toss the edamame, bell pepper, hot pepper, scallions, cabbage, mandarin oranges, and almonds together in a big bowl. Try not to eat it all right then and there.
- Whisk the Dressing – In a small bowl, whisk together the plum sauce, rice vinegar, soy sauce, honey, garlic chili sauce, sesame oil, and a little mandarin juice if you have it.
- Combine – Pour the dressing over the salad and toss to coat. Add the cilantro and mint, if using. Season with salt, pepper, or even a squeeze of lime.
- Garnish – Top with sesame seeds and crispy wonton strips right before serving, if you like a little extra crunch.
How to Store Leftovers
Leftovers hold up like a champ! Store your Edamame Salad in an airtight container in the fridge for up to 3 days. It actually gets better as it sits and soaks up all that flavorful dressing. Just wait to add the crispy wontons until you’re ready to eat so they stay crunchy.
Kellie’s Tips for The Best Edamame Salad
Buy pre-shelled edamame if you can, it’s such a time saver!
Shred your cabbage finely using a box grater, mandoline, or food processor. You want it to blend in, not dominate the salad.
Taste and adjust – Add a pinch of salt, more lime, or extra chili sauce to make it your own.
Serve it cold – This salad tastes best chilled, especially on hot summer days.
Recipes That Go Great with Edamame Salad
This salad is the ultimate team player. Serve it alongside:
- Grilled Teriyaki Chicken Sandwiches
- Hot Honey Glazed Salmon
- Japanese Pork Katsu (Tonkatsu)
- Asian Lettuce Wraps
- CrockPot Ribs
- Chicken Satay Skewers
Or keep it simple and make it a light lunch with jasmine rice or quinoa!
More Easy Salad Ideas
If you love this one, try a few more of my faves:
- Thai Chicken Salad with Spicy Peanut Dressing
- Chopped Greek Salad
- Creamy Cucumber Salad
- Watermelon Feta Salad
- Chinese Chicken Salad
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Edamame Salad Recipe
Equipment
- chef's knife
- measuring spoon
- cutting board
- spatula
- serving bowl
Ingredients
- 12 ounces frozen shelled edamame, thawed
- 1 red bell pepper, finely dice
- 1 serrano pepper or jalapeno pepper, finely minced
- 4 scallions, sliced thin
- 2 cups shredded red cabbage
- 1 cup mandarin orange segments, fresh or canned
- 1/2 cup slivered almonds
- 1 tablespoon white or black sesame seeds
For the Chinese Plum Dressing:
- 3 tablespoons Chinese plum sauce
- 3 tablespoons rice wine vinegar
- 2 tablespoons low sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon garlic chili sauce
- 1 teaspoon sesame oil
- 1 tablespoon reserved mandarin orange juice optional
- Garnish: ½ cup chopped fresh cilantro, 1/4 cup chopped fresh mint
- Crispy Wonton strips, optional
Instructions
- Add the edamame, bell pepper, chili pepper, scallions, cabbage, orange segments and almonds to a large bowl. Toss gently to combine.
- Make the dressing. Make the dressing by whisking together the plum sauce, vinegar, soy sauce, honey, garlic chili sauce, sesame oil and, if using, the mandarin orange juice. Season with salt and pepper, to taste.
- Stir the cilantro and mint into the salad, if using. Season to taste with a pinch of salt or squeeze of lime juice as needed.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
