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Easy Edamame Peanut Crunch Salad

A quick high-protein plant-based salad packed with crisp vegetables, roasted peanuts, and a bright sesame-lime dressing, delivering strong texture and balanced flavor.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 main servings
Course: Lunch, Salad, Side Dish
Cuisine: Plant-Based, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 cups shelled edamame (fresh or frozen) Rinse under warm water until tender but still firm
  • 1 cup julienned red bell pepper
  • ½ cup shredded carrot Slice thinly for better texture
  • 3 tbsp chopped cilantro
  • ⅓ cup roasted peanuts (unsalted) Toast lightly in a dry skillet for 2-3 minutes
Dressing Ingredients
  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce or tamari Use gluten-free tamari for a gluten-free option
  • 1 tbsp toasted sesame oil
  • 1 tsp maple syrup or agave
  • Juice of 1 lime lime Use fresh lime juice for the best flavor
Optional Additions
  • to taste scallions or sesame seeds For topping

Method
 

Preparation
  1. Rinse frozen edamame under warm water until tender but still firm, then drain well.
  2. Slice bell pepper thinly and shred carrot.
  3. Toast peanuts in a dry skillet for 2–3 minutes until fragrant.
  4. In a bowl, whisk together rice vinegar, soy sauce, sesame oil, lime juice, and maple syrup.
  5. Add edamame, vegetables, and cilantro to a mixing bowl.
  6. Pour dressing over salad and toss gently to coat.
  7. Top with toasted peanuts and optional sesame seeds.
  8. Serve immediately or chill for 15 minutes for deeper flavor.

Notes

Store refrigerated up to 3 days. Keep peanuts and dressing separate for meal prep. Do not freeze assembled salad. For vegan success: use natural peanut butter if replacing peanuts and check soy sauce is fully plant-based.