The Best Cucumber Edamame Crunch Salad
This crunchy edamame salad is packed with protein-rich edamame beans, crisp cucumbers, fresh herbs, and vibrant veggies. It's tossed in a nutty, slightly sweet Asian-inspired peanut dressing that makes every bite flavorful and satisfying. Enjoy as a light lunch, a great side dish, or a main dish that’s heart-healthy and plant-based—vegan, gluten-free, oil-free, and even perfect for meal prep.
Equipment
Ingredients
- ½ head cabbage
- 2 heads romaine
- 1-2 cucumbers
- 2 cups edamame
- 1 bunch cilantro
- 3 green onions
- ½ cup almonds
For the dressing:
- ½ cup peanut butter
- 2 teaspoon miso paste or soy sauce
- 2 tablespoon date syrup
- 1 teaspoon rice vinegar
- ⅓ cup water
Instructions
Prepare the Produce:
- Thoroughly wash all vegetables. Thinly slice the cabbage and chop the romaine into bite-sized pieces. Add to a large salad bowl.
Chop and Add Veggies:
- Slice the cucumber into half moons and roughly chop the cilantro. Add both to the bowl along with sliced green onions and crushed almonds.
Steam the Edamame:
- If using frozen edamame, steam according to package instructions, then let cool and add to the salad bowl.
Make the Peanut Dressing:
- In a small bowl, whisk together peanut butter, miso paste or soy sauce, date syrup, rice vinegar, and ⅓ cup of water. Add water slowly and whisk until you reach a smooth, pourable consistency. (Adjust based on the thickness of your peanut butter.)
Assemble the Salad:
- Pour the dressing over the chopped salad and toss until evenly coated. Serve immediately and enjoy!
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