Vegan Thai Edamame Salad

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 20

Servings:

Calories: 241kcal

This vibrant Vegan Thai Edamame Salad is a perfect fusion of fresh flavors and crunchy textures. Packed with protein-rich edamame, colorful veggies like shredded carrots and cabbage, and a punchy dressing made from lime juice, tamari, peanut butter, and medjool dates for natural sweetness, this salad is a burst of tangy and savory goodness. Roasted peanuts and sesame seeds provide a satisfying crunch. It's light, refreshing, and the perfect wholesome meal or side dish for a plant-based feast.

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Equipment

Ingredients

Salad

1 ½ cups shelled edamame
3-4 cups cabbage diced or shredded
1 cucumber chopped
1 carrot shredded
1 cup spring onions diced
½ cup peanuts * roasted
1 tbsp sesame seeds toasted
1 tsp ginger minced

Dressing

3 medjool dates or 6 deglet dates
3 tbsp white wine vinegar or rice vinegar, or apple cider vinegar
3 tbsp peanut butter natural, unsweetened
2 tbsp tamari low sodium
1 tbsp lime juice
1 tbsp sesame seeds toasted
½ tsp red pepper flakes
⅓ cup water

Instructions

Edamame

Cook the edamame in a pot of water for 10 minutes.

Salad

Add all salad ingredients to a large mixing bowl.

Dressing

Add all dressing ingredients to a blender and blend until smooth.
Pour dressing over salad and mix.
Keep in an airtight container in the fridge for up to 4 days.

Notes

* If eating entire salad within 1-2 days add the peanuts. If it is in the fridge for more than 2 days it is better to add the peanuts to individual servings so they don't get soggy.

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Nutrition