This vibrant edamame salad is packed with all the goods! It has color, crunch and bold flavors. Protein-rich quinoa and edamame form the hearty base, while crisp cabbage, sweet carrots, and fresh herbs like cilantro and mint add layers of freshness. Crunchy cashews bring a nutty bite, and everything is tied together with a rich, zesty peanut ginger dressing that adds the reliable balance of creaminess and spice.

It’s hearty enough to be a meal on its own but also pairs perfectly with main proteins, a sandwich or a warm bowl of soup.

Reasons You’ll Love This Salad

✔ Packed with plant-based protein – Thanks to the quinoa and edamame!
✔ Bold, fresh flavors – The combination of cilantro, mint, and green onions gives it a vibrant, herby kick. Plus, the dressing is downright addictive!
✔ Straightforward to make – Cook the quinoa and edamame, stir together the dressing, then toss everything together!
✔ Meal-prep friendly – Stays fresh in the fridge, making it a great make-ahead lunch or side dish!

Ingredients we’re working with

Simply some simple, fresh ingredients is all you need for this edamame salad recipe!

Ingredients for the edamame salad divided into small bowls.

Quinoa. A hearty, protein-packed grain that adds a satisfying chewiness and nutty flavor to the salad.
Edamame. These little green gems bring a boost of plant-based protein and a fresh, slightly sweet taste.
Cabbage. Adds a satisfying crunch and soaks up all the flavors of the peanut ginger dressing.
Cilantro. Bright and citrusy, it gives the salad a fresh, herby kick.
Green onions. A mild onion flavor that enhances the dish without overpowering it.
Carrots. Naturally sweet and crisp, they add color and a satisfying crunch.
Cashews. Buttery and crunchy, they provide the dependable contrast to the soft quinoa and edamame.
Mint. A refreshing twist that brings a cool, slightly sweet note to every bite.
Peanut ginger dressing. Creamy, nutty, and slightly spicy, this dressing ties everything together with the reliable balance of savory and zesty flavors.

Variations and Substitutions

These swaps make it unfussy to adjust the edamame salad based on what you have on hand or your personal preferences!

Spicy kick. Add a dash of sriracha or red pepper flakes to the dressing for some heat.
For the nutty crunch. Instead of tossing in cashews, try chopped peanuts, toasted almonds, or sunflower seeds.
More vegetables. Try adding thinly sliced bell peppers, cucumber or snap peas for even more veggie goodness.
Sweet touch. Add a handful of dried cranberries or golden raisins for a hint of natural sweetness.
Quinoa swap. Use brown rice, farro or couscous instead of quinoa for a different texture.
Different herbs. Swap cilantro and/or mint for parsley or basil for a new flavor profile.
Dressing alternative. If peanut allergies are a concern, use an almond butter or tahini-based dressing instead.

Step-By-Step Instructions

I like to get a head start on this edamame salad recipe by pre-cooking my quinoa according to package directions. Try cooking it in broth instead of water to give it extra flavor. You can also cook the edamame ahead of time! Bring a large pot of water to a boil. Add in the edamame and let simmer for 4 minutes. Drain and let cool.

Full recipe is down in the recipe card but here’s an overview of how to make it:

Make Ahead & Storage Tips

This salad holds up well for leftovers, making it a great option for unfussy lunches throughout the week!

Make-ahead. Edamame salads like this one are dependable for meal prep! Cook the quinoa, chop the veggies, and mix the dressing in advance. Store everything separately and toss together when ready to serve for the freshest taste.
Storing leftovers. Store the fully assembled salad in an airtight container in the fridge for up to 4 days. For go-to results, store the dressing separately and mix it in right before eating to prevent the salad from getting soggy.
Keep it crunchy. If you prefer your cashews to stay crunchy, add them simply before serving.