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Fresh Cabbage Edamame Salad – Easy 15-Minute Recipe

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This fresh cabbage edamame salad is crunchy, bright, and so ridiculously easy that it almost feels like cheating. No cooking involved, no fancy techniques, and it comes together in just 15 minutes for a perfect weeknight meal.

Ingredients

Scale
  • 1/2 medium head green cabbage, shredded (about 4 cups)
  • 1 cup shelled edamame, frozen and thawed
  • 1 medium carrot, shredded
  • 3–4 green onions, sliced
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon toasted sesame seeds
  • For the dressing:
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon sesame oil
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon fresh ginger, grated
  • 1 small clove garlic, minced
  • Juice of 1/2 lime
  • Salt and pepper to taste

Instructions

  1. Prepare the cabbage: If using a whole head of cabbage, cut it in half through the core, then remove the core. Slice the cabbage as thinly as possible. If using a pre-shredded bag, just dump it into a large bowl.
  2. Thaw the edamame: Place the frozen edamame in a colander and run cool water over them for a minute. Let them drain well and pat dry with a paper towel.
  3. Shred the carrot: Peel the carrot and use a box grater or food processor to shred it into fine shreds.
  4. Slice the green onions: Cut off the root ends and dark green tops. Slice the remaining stalks thinly on a diagonal.
  5. Chop the cilantro: Roughly chop the cilantro, including the tender stems.
  6. Make the dressing: In a small bowl or jar, combine rice vinegar, soy sauce, sesame oil, maple syrup, grated ginger, minced garlic, and lime juice. Whisk or shake until the maple syrup is fully dissolved. Season with salt and pepper to taste.
  7. Assemble the salad: In a large bowl, combine the shredded cabbage, edamame, shredded carrot, green onions, and cilantro. Pour the dressing over the top.
  8. Toss well: Use your hands or two large spoons to toss everything together until every strand of cabbage is coated.
  9. Let it rest: Let the salad sit for at least 5 minutes before serving to allow flavors to meld. For best results, let it rest for 15 minutes.
  10. Serve: Sprinkle with toasted sesame seeds and extra cilantro if desired. Serve immediately or refrigerate for later.

Notes

For best texture, let the salad rest for about 10 minutes after tossing. If meal prepping, store dressing separately and toss just before serving to keep the salad crunchy. Start with half the dressing and add more as needed. For a spicy version, add a finely sliced jalapeño or a pinch of red pepper flakes. To make it a more substantial meal, top with grilled chicken or crispy tofu.

Nutrition

Keywords: cabbage salad, edamame salad, quick salad, vegan salad, gluten-free salad, healthy salad, 15-minute recipe, easy salad, meal prep salad

Find it online: https://chloeplate.com/fresh-cabbage-edamame-salad-easy-15-minute-recipe/