Edamame Salad with Almond Butter Dressing
This Edamame Salad with Almond Butter Dressing is one of my go-to recipes for a quick, nourishing meal. It’s loaded with fresh veggies, quinoa, chicken, and tossed in a creamy, sweet-and-savory dressing that’s seriously addictive. I’ve made it countless times for easy lunches and weeknight dinners—it’s super meal prep-friendly and can be customized to fit almost any diet.
Crisp Edamame Salad with Almond Butter Dressing
I love a hearty salad like my pumpkin quinoa salad and fall harvest salad recipe all year round. However, this edamame salad recipe is one of my favorite options when the weather starts to warm. Loaded with fresh veggies, it’s crisp and refreshing. However, the addition of quinoa, chicken, and nuts ensures that it’s plenty filling enough to serve as a main course that keeps me full for hours.
Plus, it’s a great way to use up leftover chicken and quinoa I have in my fridge. Once combined, this salad looks like something you’d find at a restaurant but is a whole lot more affordable and quick to make. Plus, my homemade almond butter dressing takes it over the top. One batch makes enough for up to six servings, which is more than enough to feed my entire family, and leftovers store well for meal prep I look forward to eating.
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Ingredients and Notes
For the Salad
- Edamame - You’ll need two cups of cooked and shelled edamame for this recipe.
- Veggies - Carrots, purple cabbage, cucumber, and green onion add lots of color, nutrients, and crunch.
- Quinoa - A pseudo-grain that provides complex carbs, complete protein, and fiber to keep you full. Any other grain you prefer could be substituted.
- Slivered Almonds - Add a bit of crunch and a nutty flavor.
- Chicken - This is optional but adds extra protein, making this salad even more filling.
For the Sauce
- Almond Butter - Forms the base of the dressing. Use a creamy almond butter for a smooth consistency. Peanut butter will also work.
- Rice Vinegar - Adds a subtly sweet, tangy taste.
- Coconut Aminos - This adds a salty, umami flavor. Soy sauce will also work.
- Maple Syrup - Adds sweetness to the sauce. Feel free to use honey if preferred.
- Sesame Oil - Enhances the nutty flavor of the dressing and contributes to the smooth, pourable consistency.
- Sriracha - Adds a touch of spice. Use more or less to taste.
- Ginger - Adds a tangy taste. Use freshly grated ginger or ginger powder.
How to Make an Edamame Salad Recipe
This is an overview with step-by-step photos. Full ingredients & instructions for this recipe are in the recipe card below.
Step 1: Mix the salad. Add the salad ingredients to a large bowl, and toss to combine.
Step 2: Prepare the sauce. In a small bowl or jar, add the almond butter sauce ingredients and whisk until a smooth, thick, saucy consistency is achieved.
Step 3: Assemble. Pour the sauce over the salad mixture, and toss well to combine and coat.
Step 4: Serve. Garnish with sesame seeds and green onion, and serve at room temperature or chilled.
Possible Variations
- Protein - Swap the chicken with tuna, honey garlic baked salmon, or shrimp. You can also replace it with tofu, tempeh, or omit it completely to keep this edamame salad plant-based.
- Grains - Use brown rice, couscous, or cauliflower rice in place of the quinoa.
- Veggies - Include bell peppers, kale, or snap peas for even more bulk and nutrients.
- Almonds - Swap the slivered almonds with cashews, peanuts, or sunflower seeds.
Frequently Asked Questions
You can easily serve this recipe as a main course on its own or with appetizers like fried goat cheese bites and savory goat cheese muffins. Or, enjoy it as a side dish with options like cajun shrimp, frenched lamb chops, or oven baked bbq chicken thighs.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 3-4 days. If possible, I recommend storing the salad and dressing separately to prevent the veggies from becoming soggy.
Yes, as written, this recipe is naturally gluten-free. Just be sure to double-check the ingredient list on each item!
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Recipe
Edamame Salad Recipe
Equipment
- 1 Small Bowl or Jar
Ingredients
- 2 cups edamame - shelled
- 2 cups carrots - shredded
- 2 cups purple cabbage - shredded
- 3 cups quinoa
- 1 cucumber - diced
- ⅓ cup slivered almonds
- 3 green onion stalks - thinly sliced
- 1 lb chicken - diced, optional
- Sesame seeds - optional, to garnish
For the sauce
- 6 tablespoon almond butter - creamy
- 2 tablespoon rice vinegar
- 2 tablespoon coconut aminos - or soy sauce
- 2 tablespoon maple syrup
- 2 teaspoon sesame oil
- 2 teaspoon sriracha
- 1 teaspoon ginger - grated, or ½ teaspoon dried ginger
Instructions
- Mix the salad. Add the edamame, carrots, purple cabbage, quinoa, cucumber, slivered almonds, green onion, and chicken, if using, to a large bowl and toss well to combine; set aside.2 cups edamame, 2 cups carrots, 2 cups purple cabbage, 3 cups quinoa, 1 cucumber, ⅓ cup slivered almonds, 3 green onion stalks, 1 lb chicken
- Prepare the sauce. In a small bowl or jar, add the almond butter, rice vinegar, coconut aminos, maple syrup, sesame oil, sriracha, and ginger and whisk well to combine until a smooth thick sauce consistency is achieved.6 tablespoon almond butter, 2 tablespoon rice vinegar, 2 tablespoon coconut aminos, 2 tablespoon maple syrup, 2 teaspoon sesame oil, 2 teaspoon sriracha, 1 teaspoon ginger
- Assemble. Pour the sauce over the salad mixture and toss well to coat.
- Serve. The salad is best served at room temperature or chilled. Garnish with sesame seeds and extra green onion on top if desired.Sesame seeds
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