Asian Edamame Salad

This edamame salad is like an Asian coleslaw with crunchy cabbage, carrots, peppers and a ginger-miso dressing! 

Remember how I mentioned I was on a roll with salads? Yeah, I don’t think that’s going to end anytime soon — at least not in the near future. I’ve got another salad to share today and one to share next week as well. Before we get into today’s salad creation. Here’s what’s been happening lately around Casa de EBF.

I went blueberry picking for the first time yesterday with Isaac’s dad (my father-in-law). We went to Jarrett’s Produce, it’s a farm about 45 minutes outside of Richmond where you can pick your own blueberries for $1.95 a pound. Amazing!

Blueberry Bush.

The berries aren’t sprayed with any pesticides and they’re sooo delicious. Store bought berries simply don’t compare.


I may have been a little too excited about the blueberry picking and the price because we now have about 7 pounds of hand-picked, fresh blubs.

It’s okay though because I’m confident I will find plenty of things to do with them. I’m freezing some and we’ve already snacked on a bunch but I’m still deciding what to do with the rest. I feel like there are TOO MANY possibilities. Right now I’m thinking I might make a little something for myself (a batch of protein muffins?) and something for Isaac. He really wants a pie or a crisp. If you have a delicious blueberry pie or crisp recipe that you’d like to share, please do. I’m on the prowl for a good one.

Other exciting news in the produce department = our garden has started producing and we’ve got tomatoes, eggplant and zucchinis bigger than my face.

Photo of a woman holding up two zucchinis.

Last but not least, it’s hot! Yesterday the thermostat in Isaac’s car said 108°!! It definitely wasn’t THAT hot (cars overestimate when they’re sitting in the sun) but it’s pretty steamy here, that’s for sure.

A picture of a car dashboard showing that it was 108 degrees Fahrenheit outside.

So yeah, with temps like this, I’ll all about cool dishes like overnight oats, smoothies and salads. The salad I’m sharing today is awesome because it’s packed with an array of bright, flavorful veggies but also has a punch of protein from the edamame.

Edamame salad served in a bowl with a colorful spoon.

The ginger-miso dressing is delicious as well! I love using miso to add a salty, earthy flavor to dressings and sauces so we always have a jar in the fridge. It lasts forever so you don’t have to worry about using it up quickly.

I kind of see this salad as an Asian coleslaw —the cabbage, carrot, pepper mixture is hearty enough that you can combine the salad (with the dressing) ahead of time and not worry about the salad wilting. I made it on Thursday before we left for the beach last weekend and we ate it as a side with dinner on Friday and Saturday.

Edamame salad served in a bowl on a wooden table with a colorful spoon.

The original recipe came from the Salad Minus the Lettuce recipe feature in the July/August issue of Women’s Health Magazine. I’m posting it here on EBF with their permission.

Asian Edamame Salad

5 from 1 vote
This salad is like an Asian coleslaw. The cabbage, carrot, pepper mixture is hearty enough that you can combine the salad with the dressing ahead of time and not worry about the salad wilting.
Asian edamame salad with a green bowl with a colorful spoon.
Prep Time 15 minutes
Total Time 15 minutes
Servings 4


  • 1 head purple cabbage, shredded
  • 1 cup steamed, shelled edamame
  • 4 carrots, cut into matchsticks
  • 1 red bell pepper, cut into matchsticks
  • 1 ⁄4 cup cilantro
  • 1 ⁄4 cup sunflower seeds


  • 1 piece ginger, 2 inches, minced
  • 1 clove garlic, minced
  • 2 Tablespoons white miso
  • 2 Tablespoons sesame oil
  • cup rice vinegar
  • 1 Tablespoon maple syrup


  • Whisk together all dressing ingredients.
  • Combine all salad ingredients except sunflower seeds and toss with salad dressing to combine.
  • Top each portion with sunflower seed and enjoy.


From Women’s Health Magazine. I followed the recipe exactly only changing a couple things — maple syrup instead of agave and adding sunflower seeds as a topping.


Serving: 1/4 of recipe without sunflower seeds Calories: 220kcal Carbohydrates: 29g Protein: 8g Fat: 9g Fiber: 9g


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This edamame salad is like an Asian coleslaw with crunchy cabbage, carrots, peppers and a ginger-miso dressing!
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Recipe Rating

    1. Aylin
      July 19, 2016 AT 2:06 pm

      5 stars
      This was a really satisfying salad, and I just polished off the leftovers for lunch. Thanks for the healthy and flavorful recipe! The only thing is that my chopping skills leave something to be desired…

    2. G
      July 28, 2014 AT 12:57 am

      Forgive me this silly moment, but am I the only one who loves fresh veg dishes, but gets annoyed that they require SO MUCH CHEWING? Anyone noticed?

    3. Sarah
      July 12, 2014 AT 11:44 am

      Is the white miso a paste or a powder? Is there a brand you reccomend?

      1. Brittany Mullins
        July 12, 2014 AT 9:34 pm

        It’s a paste and you’ll find it in the refrigerated section of the grocery store — normally near the tofu and tempeh. I really like the Miso Master Organic Mellow White Miso paste.

    4. Kayla Hoffman
      July 10, 2014 AT 10:38 pm

      I make a salad almost just like this and it’s to die for! I wish it was hotter here. I’m in Ohio and it’s been comfortable which is great, but I LOVE to be out in the heat!

    5. Christine (The Raw Project)
      July 10, 2014 AT 12:41 pm

      The salad looks great, love the hearty texture and tangy flavor combos. And we’ve been in triple did heat here too, brutal!

Parchment paper lined with protein balls.


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