Go Back
+ servings
Asian edamame salad in a salad bowl.
Print Recipe
4.58 from 7 votes

Asian Edamame Salad

This Asian-inspired edamame salad is crunchy, colorful and loaded with cabbage, carrots and peppers. Everything is tossed in a delicious ginger miso dressing. Vegan + gluten-free.
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: Asian
Keyword: asian edamame salad
Servings: 4




  • 1 small head purple cabbage shredded, about 8 cups
  • 1 12oz bag frozen shelled edamame cooked according to package
  • 4 large carrots cut into matchsticks, about 1 cup
  • 1 red bell pepper cut into matchsticks
  • cup cilantro chopped
  • ¼ cup raw sunflower seeds

Ginger Miso Dressing

  • 1 4-inch piece ginger minced
  • 2 cloves garlic minced
  • ¼ cup white miso paste
  • ¼ cup sesame oil
  • cup rice vinegar
  • 2 Tablespoons maple syrup


  • Add all dressing ingredients to a blender and blend until combined and smooth.
    Ginger miso dressing in a blender.
  • Add all salad ingredients except sunflower seeds to a large bowl.
    Vegetables in a bowl.
  • Pour dressing over salad and toss to combine.
    Vegetables and dressing tossed together in a bowl.
  • Top each portion with sunflower seeds and enjoy.


Serving: 1/4 of recipe | Calories: 362kcal | Carbohydrates: 36g | Protein: 12g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Sodium: 244mg | Potassium: 740mg | Fiber: 8g | Sugar: 19g