Crunchy Cabbage and Edamame Salad with Sesame Ginger Dressing wakes up the senses with bright crunch and a warm, nutty aroma. This easy salad gives you crisp cabbage, tender edamame, and a ginger-sesame dressing that smells like a cozy kitchen. It’s perfect when you want a quick, healthy side or a light main for busy weeknights. If you like bold, fresh salads, you might also enjoy this spicy ginger spring roll salad for another crunchy option.
Why Make This Recipe
- Quick & Easy: Ready in about 20 minutes from chopping to plate.
- Family Favorite: Kids and adults like the sweet-salty dressing and the snap of cabbage.
- Budget-Friendly: Uses simple vegetables and pantry staples you likely have on hand.
- Healthy Comfort: High in fiber and protein from edamame, while still feeling like a treat.
This salad stands out because it mixes textures—crisp cabbage, chewy edamame, and crunchy seeds—and a warm sesame-ginger aroma that feels both fresh and comforting. If you enjoy playful veggie bowls, try it alongside the creamy warmth of a Boursin orzo bake with chicken and veggies for a full family meal.
Ingredients
For the base:
- 4 cups shredded green cabbage (about half a medium head)
- 1 cup shredded red cabbage (optional, for color)
- 1 cup shredded carrot (about 2 medium carrots)
- 1 1/2 cups shelled edamame (frozen, thawed)
- 3 scallions, thinly sliced
- 1/2 cup fresh cilantro, roughly chopped (optional)
For the dressing:
- 3 tablespoons toasted sesame oil
- 2 tablespoons soy sauce or tamari (use low-sodium if preferred)
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup (maple for vegan)
- 1 tablespoon freshly grated ginger
- 1 small garlic clove, minced
- 1 tablespoon lime juice (optional, brightens the dressing)
For the topping:
- 2 tablespoons toasted sesame seeds
- 1/4 cup chopped roasted peanuts or cashews (optional, roughly chopped)
- Salt and black pepper to taste
Notes: Use frozen shelled edamame and thaw under cold water for a quick fix. If you don’t have toasted sesame oil, toast a little regular sesame seeds for flavor.
How to Make Crunchy Cabbage and Edamame Salad with Sesame Ginger Dressing
- Prep the veg: shred the cabbage and carrot, slice the scallions, and roughly chop cilantro. Thaw the edamame and pat it dry. (Why this matters: dry edamame keeps the salad crisp and the dressing from diluting.)
- Whisk the dressing: in a bowl, combine toasted sesame oil, soy sauce, rice vinegar, honey (or maple), grated ginger, minced garlic, and lime juice. Whisk until smooth and slightly glossy. (Mini-tip: taste and adjust the balance of sweet, salty, and tangy.)
- Toss the salad: put cabbage, carrot, edamame, scallions, and cilantro in a large bowl. Pour most of the dressing over the salad and toss gently until everything is coated. Reserve a little dressing for guests who want extra. (Why this step matters: coating while the veg is crisp keeps texture lively.)
- Add toppings: sprinkle toasted sesame seeds and chopped nuts over the top and toss lightly just before serving. (Mini-tip: add the nuts last so they stay crunchy.)
- Chill briefly: let the salad sit 10–15 minutes in the fridge to let flavors meld, or serve right away at room temperature. (Why this helps: short chill deepens the ginger-sesame aroma without sogginess.)
How to Serve Crunchy Cabbage and Edamame Salad with Sesame Ginger Dressing
- Serve chilled or at room temperature in a wide bowl so the cabbage shows its color; sprinkle extra sesame seeds on top.
- Pair as a bright side with grilled chicken, salmon, or tofu for a balanced plate.
- For a main, mound the salad over steamed rice or mixed greens and add sliced avocado.
How to Store Crunchy Cabbage and Edamame Salad with Sesame Ginger Dressing
- Fridge: store in an airtight container for up to 3–4 days if you keep the dressing separate. If dressed, eat within 1–2 days for best texture.
- Freezer: not recommended—the cabbage and dressing change texture when frozen.
- To reheat: if you add warm protein (chicken or tofu), reheat that separately and serve over the chilled salad so the veg stays crisp.
Tips to Make Crunchy Cabbage and Edamame Salad with Sesame Ginger Dressing
- Use a sharp knife or a food processor for even shredding.
- Toast sesame seeds and nuts briefly in a dry pan for extra aroma.
- Keep most dressing off until serving to preserve crunch.
- Taste and tweak: add more lime or honey to suit your palate.
Variation
- Vegan: swap honey for maple syrup and use tamari for a gluten-free option.
- Extra crunch: add thinly sliced jicama or crisp apples for a sweet, crunchy twist.
FAQs
Can I use frozen edamame straight from the bag?
Yes — thaw the edamame under cold running water and drain well, or microwave briefly and cool. Pat dry so the dressing doesn’t get watery.
How far ahead can I make this salad?
Prep the vegetables and dressing up to 2 days ahead. Store them separately and toss just before serving for the freshest texture.
What can I replace sesame oil with?
You can use a light olive oil or peanut oil, but toasted sesame oil gives the salad its signature nutty aroma. Add a little sesame seeds if you must.
Is this salad gluten-free?
It can be — use tamari or a gluten-free soy sauce and check your other condiments for hidden gluten.
Conclusion
This Crunchy Cabbage and Edamame Salad with Sesame Ginger Dressing feels like a warm hello from the kitchen: bright, crunchy, and comforting all at once. It’s easy to pull together for weeknights, pack for lunches, or set out at family gatherings. If you liked the nutty dressing here, you might enjoy the similar flavors in Sesame Ginger Edamame Crunch Salad – The Yummy Vegan for more plant-forward ideas, or compare dressings with Edamame Crunch Salad with Sesame Lime Vinaigrette – Joy Bauer. Please leave a comment and a star rating to tell us what you loved or changed. What twist did you try? Let us know below!
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Crunchy Cabbage and Edamame Salad with Sesame Ginger Dressing
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refreshing salad featuring crisp cabbage, tender edamame, and a flavorful ginger-sesame dressing, perfect for a healthy side or light main dish.
Ingredients
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage (optional)
- 1 cup shredded carrot
- 1 1/2 cups shelled edamame
- 3 scallions, thinly sliced
- 1/2 cup fresh cilantro, roughly chopped (optional)
- 3 tablespoons toasted sesame oil
- 2 tablespoons soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon freshly grated ginger
- 1 small garlic clove, minced
- 1 tablespoon lime juice (optional)
- 2 tablespoons toasted sesame seeds
- 1/4 cup chopped roasted peanuts or cashews (optional)
- Salt and black pepper to taste
Instructions
- Prep the vegetables: shred the cabbage and carrot, slice the scallions, and roughly chop the cilantro. Thaw the edamame and pat it dry.
- Whisk the dressing: in a bowl, combine toasted sesame oil, soy sauce, rice vinegar, honey (or maple), grated ginger, minced garlic, and lime juice. Whisk until smooth and slightly glossy.
- Toss the salad: put cabbage, carrot, edamame, scallions, and cilantro in a large bowl. Pour most of the dressing over the salad and toss gently until everything is coated. Reserve a little dressing for guests who want extra.
- Add toppings: sprinkle toasted sesame seeds and chopped nuts over the top and toss lightly just before serving.
- Chill briefly: let the salad sit 10–15 minutes in the fridge to let flavors meld, or serve right away at room temperature.
Notes
Use frozen shelled edamame and thaw under cold water for a quick fix. If you don’t have toasted sesame oil, toast a little regular sesame seeds for flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg