Edamame Ginger Cabbage Bowl

Edamame salad is my go to when I want something crisp and refreshing that feels hearty enough for a meal. This bowl comes together in minutes using colorful veggies and a punchy dressing The result is a rainbow salad full of crunch and flavor with loads of protein from the edamame

I first made this for a picnic with friends and everyone asked for the recipe The colors and freshness just make it a standout dish

Ingredients

• Shelled edamame: fresh or frozen gives a firm bite and adds tons of protein Look for bright green pods and avoid any that look yellow or shriveled
• Carrot: julienne or shredded brings natural sweetness and crunch Pick carrots that are firm with a good snap
• Cabbage: finely shredded offers crispness and a mild tang Go for tight dense heads of cabbage
• English or Persian cucumber: diced is refreshing and keeps its crunch Choose cucumbers that are heavy for their size and blemish free
• Green onions: thinly sliced add a gentle kick Use crisp fresh stalks for the best flavor
• Fresh cilantro: chopped delivers a bright herbal note select cilantro bunches with vibrant green leaves and avoid any wilting
• Low sodium soy sauce: for the dressing gives umami without being too salty You can sub tamari for gluten free
• Sesame oil: boosts the nutty flavor in the dressing opt for toasted sesame oil for a deeper aroma
• Extra virgin olive oil: softens the sharpness and adds a little richness look for oils labeled cold pressed for freshness
• Rice vinegar: provides gentle acidity and balances flavors Choose unseasoned rice vinegar for a clean taste
• Honey: or substitute with maple syrup or agave balances the salt and acidity and rounds out the dressing
• Grated fresh ginger: adds heat and aromatic zing pick smooth and firm ginger roots
• Sesame seeds: sprinkled before serving add crunch and a pretty finish go for toasted seeds if possible

Instructions

Prep the Edamame:

Place shelled edamame in a colander and rinse under cold water If using frozen pour boiling water over them or soak the colander in water until thawed

Cook the Edamame:

Bring a pot of water to a boil Add the edamame and cook for about three to five minutes until tender Skim off any foam that appears Drain well and set aside to cool

Chop and Prep the Veggies:

Julienne or shred the carrots slice the cabbage as thin as possible dice the cucumber and slice green onions Chop the cilantro leaves and tender stems Keep everything bite sized for the best texture

Mix the Salad:

Combine the cooked edamame carrot cabbage cucumber green onion and cilantro in a large mixing bowl Toss gently to start mingling the colors and textures

Make the Dressing:

In a small bowl whisk together low sodium soy sauce sesame oil extra virgin olive oil rice vinegar honey or your sweetener and grated ginger Whisk until the mixture is smooth and glossy

Dress the Salad:

Pour the dressing over the vegetables and edamame Toss well to coat every piece For maximum flavor let the salad rest in the fridge for at least ten to fifteen minutes

Finish and Serve:

Give the salad another toss before serving Taste and adjust seasoning if needed Sprinkle sesame seeds on top Serve it chilled or at room temperature for best flavor and crunch

What stands out for me is the ginger in the dressing It lifts all the other flavors and makes the salad totally craveable I remember my little niece picking out the cucumbers one by one saying how crunchy they were

Storage and Make Ahead Tips

Keep the salad in an airtight container in the fridge for up to three days If prepping ahead store the dressing separately and toss just before serving for freshest texture Leftovers make a fantastic wrap filling with a smear of hummus or avocado

Swapping Ingredients

Try red bell pepper or snap peas instead of carrot for a change in texture No cilantro Use fresh mint or basil for a different herbal note Maple syrup or agave are easy swaps for honey if making it vegan

How to Serve It

Serve over a bed of leafy greens for a bigger main salad Spoon onto grain bowls with cooked quinoa or brown rice for a more filling meal Pairs beautifully with grilled tofu grilled salmon or simple chicken skewers

Why This Salad Matters

Edamame salad has roots in Japanese cuisine where young soybeans are a staple snack This salad version blends east asian flavors with everyday veggies for something quick and satisfying Whether you serve it at a potluck or for yourself it celebrates global flavors and real everyday ingredients

Seasonal Twists

Add thinly sliced radishes in spring for a peppery crunch Top with juicy cherry tomatoes in late summer Swap in shredded brussels sprouts instead of cabbage in fall

Quick Recipe Notes

Fresh ginger transforms the dressing do not use powdered Letting the salad rest brings the flavors together Always taste before serving and adjust dressing to liking

Success Stories

Friends have told me this salad stole the show at potlucks and made for craveable work lunches My own family requests it for warm afternoons when nobody wants to cook It really proves that a handful of simple ingredients can make something special

Freezer Meal Conversion

While you cannot freeze the whole salad you can buy frozen edamame in bulk and prep ahead Thaw and cook as needed for quick salads all week

This salad is so easy to make yet always impresses at the table Make it once and it will earn a spot in your regular lunch lineup

Recipe FAQs

→ Can I use frozen edamame for this salad?

Yes, both fresh and frozen edamame work well. Be sure to cook and cool them before combining with the salad ingredients.

→ What kind of cabbage is best to use?

Green or purple cabbage, finely shredded, adds crunch and color to this salad. Use whichever variety you prefer.

→ Can I make this dish ahead of time?

Yes, prepare the salad in advance and let it chill to allow the flavors to meld. Toss again before serving for best taste.

→ How can I make this salad gluten-free?

Choose tamari in place of soy sauce to keep the dish entirely gluten-free while maintaining a savory, umami flavor.

→ What are some topping ideas?

Sesame seeds add great texture, or try toasted nuts, extra herbs, or a sprinkle of chili flakes for heat.