🌱 Edamame Crunch Salad

Edamame Crunch Salad

Calories: 430

Protein: 31 g

Prep Time: 15 mins Cook Time: 0 min

Serves: 4

Ingredients

•  Shelled edamame (cooked, frozen & thawed) - 600g / 21 oz / 4 cups

• Canned chickpeas (drained & rinsed) - 480g / 17 oz / 2 cans

• Shredded red cabbage - 200g / 7 oz / 2 cups

• Shredded carrots - 150g / 5.3 oz / 1.5 cups

• Cucumber (diced) - 200g / 7 oz / 1 medium

• Green onions (sliced) - 60g / 2.1 oz / 4 stalks

• Roasted sunflower seeds - 60g / 2.1 oz / 1/3 cup

• Fresh cilantro (chopped) - 20g / 0.7 oz / large handful

• Soy sauce or tamari - 45ml / 3 Tbsp
  Rice vinegar - 30ml / 2 Tbsp

• Sesame oil - 15ml / 1 Tbsp

• Honey or maple syrup - 15ml / 1 Tbsp

• Fresh ginger (grated) - 1 tsp

• Garlic powder - 1/2 tsp

• Sesame seeds - 1 Tbsp

Directions

1. If using frozen edamame, thaw in a colander under cold running water. Drain well.

2. In a large bowl, combine edamame, chickpeas, red cabbage, carrots, cucumber, and green onions.

3. In a small jar or bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic powder.

4. Pour dressing over the salad and toss well to coat.

5. Top with sunflower seeds, sesame seeds, and fresh cilantro.

6. Serve immediately for maximum crunch, or refrigerate up to 30 minutes to let flavors meld. 

Meal Prep Instructions

• Batch Cook: Prep all vegetables and store in separate containers. Keep dressing in a jar. Assemble individual servings as needed throughout the week.

• Assemble Ahead (Option 1): Keep Crispy: Store the sunflower seeds and sesame seeds separately and add right before eating to preserve crunch.

• Freeze for Later (Option 2): Fully Dressed: Once dressed, salad stays fresh in the fridge for up to 2 days. Cabbage may soften slightly but flavor improves.