I just made an Edamame Salad With Peanut Dressing that actually makes vegetables feel like the main event and I refuse to share it with anyone who thinks salads are boring.

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And I’m obsessed with this Edamame Salad With Peanut Dressing. I love the snap and chew, the bright salty soy notes, and that creamy peanut backbone that somehow stays light.

I eat it when I’m not pretending to be healthy and also when I actually want a smart lunch. Shelled edamame and creamy peanut butter make it feel solid instead of rabbit food.

Crunchy, a little spicy, totally unsentimental. Easy to stash in the fridge, pops into lunches, and sits happy next to stir fries.

Vegan Protein Side Dishes that actually satisfy. Trust me, you’ll want seconds, no questions.

Ingredients

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Edamame: bright green protein punch, kinda nutty and totally satisfying.
Cucumber: cool crunch, keeps it light and refreshing.
Red bell pepper: sweet pop of color and crisp texture.
Carrot: earthy sweetness and that little toothsome bite.
Red onion: sharp zing, wakes up the whole bowl.
Scallions: mild oniony lift, fresh and snappy.
Cilantro: herbal brightness, optional but really nice here.
Roasted peanuts: extra crunch and toasted nuttiness, very addictive.
Sesame seeds: tiny toasty bursts, cute garnish that matters.
Peanut butter: creamy binder, gives the sauce its body.
Soy sauce: salty umami, grounds the dressing well.
Rice vinegar: light acidity, keeps things from tasting flat.
Honey or maple: subtle sweetness, balances the salty and sour.
Lime juice: fresh citrus zing, brightens everything up.
Sesame oil: toasted aroma, a little goes a long way.
Ginger: spicy warmth, keeps the sauce lively.
Garlic: savory punch, simple but important.
Sriracha: optional heat, adds a cheeky kick when you want it.

Ingredient Quantities

2 cups shelled edamame, cooked and cooled

1 cup cucumber, seeded and diced

1/2 cup red bell pepper, diced

1 medium carrot, grated or julienned

1/4 cup red onion, thinly sliced

2 scallions, thinly sliced

1/4 cup fresh cilantro, chopped (optional but nice)

1/4 cup roasted peanuts, chopped

1 tablespoon sesame seeds, toasted (optional)

3 tablespoons creamy peanut butter (natural or regular)

2 tablespoons soy sauce or tamari

1 tablespoon rice vinegar

1 tablespoon honey or maple syrup

1 tablespoon fresh lime juice

1 teaspoon toasted sesame oil

1 teaspoon fresh grated ginger

1 small garlic clove, minced

1/2 teaspoon sriracha or chili sauce, optional if you like heat

2 to 4 tablespoons warm water to thin the sauce as needed

Salt and black pepper to taste

How to Make this

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1. Cook 2 cups shelled edamame in boiling salted water 3 to 5 minutes until tender, drain and rinse under cold water to cool, then transfer to a large bowl.

2. Add 1 cup diced cucumber (seeded), 1/2 cup diced red bell pepper, 1 grated or julienned carrot, 1/4 cup thinly sliced red onion, and 2 thinly sliced scallions to the bowl with the edamame.

3. Make the peanut sauce: in a small bowl whisk 3 tablespoons creamy peanut butter, 2 tablespoons soy sauce or tamari, 1 tablespoon rice vinegar, 1 tablespoon honey or maple syrup, 1 tablespoon fresh lime juice, 1 teaspoon toasted sesame oil, 1 teaspoon grated fresh ginger, 1 minced garlic clove, and 1/2 teaspoon sriracha if you want heat.

4. Thin the sauce with 2 to 4 tablespoons warm water, a little at a time, until it reaches a smooth, pourable consistency that will coat the salad. Taste and adjust with more soy for salt, lime for brightness, or honey for sweetness.

5. Pour most of the peanut sauce over the salad and toss gently to combine, saving a little sauce for serving if you like extra.

6. Stir in 1/4 cup chopped fresh cilantro if using, then season with salt and black pepper to taste. Remember soy adds salt so go easy at first.

7. Chill the salad for at least 20 minutes to let flavors meld, or serve right away if you cant wait.

8. Just before serving sprinkle 1/4 cup chopped roasted peanuts and 1 tablespoon toasted sesame seeds over the top for crunch and toasty flavor.

9. Give everything one last gentle toss, taste again and add more lime, soy, or sriracha if needed. Serve cold or at room temperature.

10. Leftovers keep well covered in the fridge for 2 to 3 days, but add extra peanuts and sesame seeds right before serving so they stay crunchy.

Equipment Needed

1. Large pot (for boiling edamame)
2. Colander or fine-mesh strainer (to drain and cool)
3. Large mixing bowl (to toss the salad)
4. Cutting board
5. Chef’s knife
6. Box grater or vegetable peeler (for the carrot)
7. Small bowl and whisk or fork (to make the peanut sauce)
8. Measuring cups and measuring spoons

FAQ

Q: Can I use frozen edamame and do I need to peel them again? A: Yes, frozen shelled edamame works great, just boil or steam until tender then cool. No peeling needed if you buy shelled, thats the easiest route.

Q: How do I thin the peanut sauce without making it bland? A: Add warm water one tablespoon at a time and whisk until you get the texture you want. Warm water helps the peanut butter loosen without watering down the flavor. Taste and adjust soy, lime, or honey if it feels weak.

Q: Any good swaps for peanut butter if someone has a peanut allergy? A: Try almond butter or sunflower seed butter. Texture and flavor change, of course, but they make a creamy sauce that still plays well with the veggies. You might want a touch more honey or lime to balance it.

Q: Can I make this ahead of time and how long will it keep? A: You can make the sauce a day ahead and store in the fridge, same with the salad but keep them separate if you want the veggies crisp. Mixed together it will last about 2 days in the fridge, after that the cucumber gets mushy.

Q: How spicy will it be with 1/2 teaspoon sriracha and can I change that? A: That amount gives a gentle heat, not eye watering. Use less or skip it for mild, or add more for a kick. You can also add red pepper flakes or a splash of chili oil if thats what you like.

Q: Any tips to make the salad more interesting or restaurant worthy? A: Toast the sesame seeds and peanuts for extra crunch and aroma, add a squeeze more lime right before serving, and toss in crunchy herbs like mint or basil with the cilantro. Also chill the salad a little before serving so the flavors settle, it just tastes better that way.

Edamame Salad With Peanut Sauce Recipe Substitutions and Variations

2 cups shelled edamame: swap with cooked chickpeas for a heartier bite, or use frozen peas for a softer, sweeter salad. Chickpeas hold up better if you want it more filling, peas make it lighter.
3 tablespoons creamy peanut butter: use almond butter or tahini if you have nut allergies. Almond keeps the nuttiness, tahini is earthier and may need a touch more honey to balance.
2 tablespoons soy sauce or tamari: replace with coconut aminos for a lower-sodium, slightly sweeter option, or use low-sodium soy if you want less salt. Coconut aminos are milder so taste as you go.
1/4 cup fresh cilantro: if you dont like cilantro use fresh parsley or chopped basil. Parsley gives brightness, basil adds a sweet, slightly peppery note.

Pro Tips

1. Prep ahead. Cook and cool the edamame and chop the veg the night before, keep them separate in containers, then toss with the sauce right before serving so the veg stays crisp. If you mix everything too early the cucumber and carrot get soggy.

2. Warm the peanut butter a little before mixing the sauce, either in the microwave for 10 seconds or whisk it with warm water. It blends so much smoother and you won’t get lumps. Add the water slowly until it’s pourable but not watery.

3. Brightness > more salt. Instead of adding extra soy sauce when it tastes flat, squeeze more lime or a splash of rice vinegar first. Acid wakes up peanut sauces better than more salt. If you still need salt, add it in tiny amounts.

4. Texture matters. Toast the peanuts and sesame seeds just before serving and fold them in last minute, and save some for the top. Also thinly slicing the red onion and rinsing it under cold water tones down the bite without losing the crunch.

Edamame Salad With Peanut Sauce Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I just made an Edamame Salad With Peanut Dressing that actually makes vegetables feel like the main event and I refuse to share it with anyone who thinks salads are boring.

Servings

servings

Calories

279

kcal

Equipment: 1. Large pot (for boiling edamame)
2. Colander or fine-mesh strainer (to drain and cool)
3. Large mixing bowl (to toss the salad)
4. Cutting board
5. Chef’s knife
6. Box grater or vegetable peeler (for the carrot)
7. Small bowl and whisk or fork (to make the peanut sauce)
8. Measuring cups and measuring spoons

Ingredients

2 cups shelled edamame, cooked and cooled
1 cup cucumber, seeded and diced
1/2 cup red bell pepper, diced
1 medium carrot, grated or julienned
1/4 cup red onion, thinly sliced
2 scallions, thinly sliced
1/4 cup fresh cilantro, chopped (optional but nice)
1/4 cup roasted peanuts, chopped
1 tablespoon sesame seeds, toasted (optional)
3 tablespoons creamy peanut butter (natural or regular)
2 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
1 tablespoon honey or maple syrup
1 tablespoon fresh lime juice
1 teaspoon toasted sesame oil
1 teaspoon fresh grated ginger
1 small garlic clove, minced
1/2 teaspoon sriracha or chili sauce, optional if you like heat
2 to 4 tablespoons warm water to thin the sauce as needed
Salt and black pepper to taste

Directions

Cook 2 cups shelled edamame in boiling salted water 3 to 5 minutes until tender, drain and rinse under cold water to cool, then transfer to a large bowl.
Add 1 cup diced cucumber (seeded), 1/2 cup diced red bell pepper, 1 grated or julienned carrot, 1/4 cup thinly sliced red onion, and 2 thinly sliced scallions to the bowl with the edamame.
Make the peanut sauce: in a small bowl whisk 3 tablespoons creamy peanut butter, 2 tablespoons soy sauce or tamari, 1 tablespoon rice vinegar, 1 tablespoon honey or maple syrup, 1 tablespoon fresh lime juice, 1 teaspoon toasted sesame oil, 1 teaspoon grated fresh ginger, 1 minced garlic clove, and 1/2 teaspoon sriracha if you want heat.
Thin the sauce with 2 to 4 tablespoons warm water, a little at a time, until it reaches a smooth, pourable consistency that will coat the salad. Taste and adjust with more soy for salt, lime for brightness, or honey for sweetness.
Pour most of the peanut sauce over the salad and toss gently to combine, saving a little sauce for serving if you like extra.
Stir in 1/4 cup chopped fresh cilantro if using, then season with salt and black pepper to taste. Remember soy adds salt so go easy at first.
Chill the salad for at least 20 minutes to let flavors meld, or serve right away if you cant wait.
Just before serving sprinkle 1/4 cup chopped roasted peanuts and 1 tablespoon toasted sesame seeds over the top for crunch and toasty flavor.
Give everything one last gentle toss, taste again and add more lime, soy, or sriracha if needed. Serve cold or at room temperature.
Leftovers keep well covered in the fridge for 2 to 3 days, but add extra peanuts and sesame seeds right before serving so they stay crunchy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.