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Edamame salad with almond butter dressing and grilled chicken.
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Edamame Salad Recipe

Make this edamame salad recipe with crisp veggies, quinoa, optional chicken, and a sweet, tangy, creamy almond butter dressing!
Prep Time5 minutes
Total Time5 minutes
Course: Main Course, Side Dish
Cuisine: American
Keyword: edamame salad, edamame salad recipe
Servings: 6 servings
Calories: 688kcal
Author: Ansley Beutler

Equipment

1 Large Bowl
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 ½ 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
US Customary - Metric

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 ½ lb chicken
    Bowl of edamame salad ingredients about to be tossed together.
  • 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
    Jar of almond butter dressing with a spoon resting inside.
  • Assemble. Pour the sauce over the salad mixture and toss well to coat.
    Almond butter edamame salad with chicken and edamame.
  • 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
    Bowl of edamame salad with almond butter dressing.

Notes

Storage : 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. 

Nutrition

Serving: 1serving | Calories: 688kcal | Carbohydrates: 78g | Protein: 32g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 231mg | Potassium: 1212mg | Fiber: 12g | Sugar: 10g | Vitamin A: 7609IU | Vitamin C: 22mg | Calcium: 198mg | Iron: 7mg