This edamame bean salad takes just 20 minutes to make and features edamame, black beans, cashews and fresh veggies in a delicious miso ginger dressing.
Ingredients & Substitutions
Below is a quick overview of what you’ll need to make the recipe and any substitutions you can make. Use the recipe card with the full list of ingredients and measurements at the bottom of the post when you’re ready to make the recipe.
- Edamame: Frozen shelled edamame keeps it quick and easy!
- Cabbage: I recommend using a bag of prepared coleslaw for convinience. If not, you’ll need about 5 cups shredded cabbage.
- Bell Pepper: I like red bell pepper but you could use orange or yellow if that’s what you have.
- Black Beans: Chickpeas make a suitable substitute.
- Cilantro: You can leave this out if you don’t like cilantro.
- Cashews: Adds some crunch! If you need a nut-free recipe you can omit them or swap for pumpkin seeds or sunflower seeds. It’s suggested to toast the cashews briefly in a skillet on the stovetop but this is optional.
- Miso Paste: White (shiro) miso paste is best, it’s mild, slightly sweet, and blends perfectly into the dressing. Red or yellow miso will also work, just expect a more intense flavour.
- Maple Syrup: You can use maple syrup or agave syrup.
- Sesame Oil: Use toasted sesame oil if you can, otherwise regular sesame oil is ok to use.
- Rice Vinegar: If you don’t have rice vinegar, apple cider vinegar or white wine vinegar both work as substitutes.
Variations
- Add Protein: Top with baked tofu, grilled chicken, or prawns for a complete meal though it does have a good amount of protein from the edamame and black beans.
- Add a Grain: For a heartier salad, add up to 1 cup cooked grains such as quinoa or brown rice, or serve over your choice of grain.
- Change the Crunch: Swap cashews for almonds, peanuts, or roasted pumpkin seeds.
- Mix Up the Veggies: Try shredded kale, chopped snap peas, or broccoli.
- Spice It Up: Add up to 2 tsp of sriracha or other garlic chili paste, chili crisp or chili flakes to the dressing for heat.
How to Make Edamame Bean Salad
Step 1. Cook the edamame: Bring a medium pot of salted water to a boil. Add the edamame and cook for 4–5 minutes until tender. Drain, rinse under cold water to stop the cooking process, and pat dry.
Step 2. Make the Dressing: In a small blender or using an immersion blender, combine the ginger, garlic, miso, maple syrup, sesame oil, rice vinegar, and lime juice. Add a pinch of salt and pepper, then blend until smooth and creamy.
Step 3. Assemble the Salad: In a large mixing bowl, combine the cabbage, red bell pepper, cucumber, carrot, green onion, cilantro, black beans, cashews and cooked edamame. Pour the dressing over the top.
Step 4. Mix and serve. Toss the salad until well coated in the dressing. Serve with more cashews, lime wedges and green onion.
Recipe FAQs
Definitely. Simply omit the cashews or swap them for pumpkin seeds or sunflower seeds for a crunchy, nut-free version.
White (shiro) miso paste is best, it’s mild, slightly sweet, and blends beautifully into the dressing. Red or yellow miso will also work, just expect a stronger flavor.
For sure! Add cooked quinoa, farro, or rice to turn this salad into a hearty, balanced meal. It’s also delicious spooned over greens or stuffed into wraps.
The dressing will keep in a sealed jar or container in the fridge for up to 5 days. Give it a quick shake or whisk before using.
Notes from Deryn
- If you don’t have a small blender or immersion blender, you can whisk the dressing together. Just make sure the garlic is crushed or grated and the ginger is grated. Blending really helps to emulsify and combine the flavours though!
- I recommend storing the dressing separately if you’re making the salad in advance. While you can mix and store, it will get a little soggy at bottom so for best results, store separately.
Storing Leftovers
- If mixed with the dressing, store the salad in an airtight container in the fridge for to 1-2 days. If the salad and dressing is stored separately, it keeps well for 3-4 days.
- For best results, keep the dressing separate and toss just before serving.
- This recipe is not suitable for freezing.
If you try this Edamame Bean Salad recipe or any other recipe on Running on Real Food, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. And don’t forget to tag me on Instagram @runningonrealfood so I can see your creation! Thanks for trying my recipes! – Deryn
For the Edamame Bean Salad
- 1 bag frozen Edamame (454 g), ~2.5 cups
- 5 cups prepared coleslaw mix or finely shredded red cabbage , ~285g
- 1 medium red bell pepper, diced, diced
- ½ cucumber, diced, ~1 cup
- 1 medium carrot, peeled and shredded, ~1 cup
- 4 green onions, thinly sliced, 25g
- 1 handful cilantro, roughly chopped, 15g
- 1 can black beans, drained and rinsed (540mL), (540mL)
- ½ cup raw cashews, toasted and chopped, 70g
For the Ginger Miso Dressing
Prevent your screen from going dark
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Cook Edamame: Bring a medium pot of salted water to a boil. Once boiling, add edamame. Cook for 4-5 min. Drain and rinse under cold water to stop the cooking. Pat dry before adding to the salad.
1 bag frozen Edamame (454 g)
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Make Dressing: In a small blender or immersion blender with canister, add ginger, garlic, miso, maple syrup, sesame oil, rice vinegar and lime juice. Season with salt and pepper, then blend until smooth.
2 inch piece of ginger, roughly chopped, 2 cloves garlic, 2 tbsp white miso paste, 2 tbsp maple syrup, ¼ cup sesame oil, ¼ cup rice vinegar, ½ lime, Salt and pepper
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Toss Salad: To a large bowl, add shredded cabbage, red pepper, cucumber, green onion, cilantro, black beans, cashews and blanched edamame. Season with salt and pepper. Drizzle dressing over top, then toss to combine. If you’re storing the salad for more than a few hours, keep the dressing separate and mix it in just before serving to maintain the best texture and freshness.
5 cups prepared coleslaw mix or finely shredded red cabbage, 1 medium red bell pepper, diced, ½ cucumber, diced, 1 medium carrot, peeled and shredded, 4 green onions, thinly sliced, 1 handful cilantro, roughly chopped, 1 can black beans, drained and rinsed (540mL)
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Serve: Divide salad between bowls and serve with more cashews, green onions and lime wedges, if desired.
½ cup raw cashews, toasted and chopped
If you don’t have a small blender or immersion blender to make the dressing, grate or crush the garlic and ginger and whisk dressing in a bowl until fully emulsified and combined.
Serving: 1serving, Calories: 344kcal, Carbohydrates: 38g, Protein: 14g, Fat: 17g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 6g, Sodium: 244mg, Potassium: 858mg, Fiber: 10g, Sugar: 11g, Vitamin A: 3300IU, Vitamin C: 73mg, Calcium: 129mg, Iron: 4mg
