Edamame Crunch Salad
A 15-minute Jain edamame crunch salad with cabbage, carrot, peanuts, and sesame-lime dressing. No onion or garlic.
Ingredients
For the salad
- 2 cups shelled edamame frozen; boiled and patted dry
- 2 cups green cabbage finely shredded
- 1 cup carrot grated or matchstick
- 1/2 cup cucumber diced; Persian or English, seeded if watery
- 1/3 cup roasted peanuts roughly crushed; add just before serving
- 1 tablespoon toasted sesame seeds
- 1/4 cup cilantro chopped
- mint optional, chopped
For the dressing and seasoning
- 1/3 cup sesame-lime dressing no onion no garlic; plus more to taste
- 1/2 teaspoon toasted cumin powder bhuna jeera
- chaat masala or black salt pinch, to taste
- salt to taste
- lime juice optional extra squeeze
- Kashmiri chili powder optional, for color
Instructions
Cook and dry the edamame
- Bring a small pot of water to a boil. Add the frozen shelled edamame and cook 3 to 5 minutes until tender and bright green.
- Drain well. Spread on a clean kitchen towel and pat completely dry. Cool about 5 minutes so the beans do not wilt the cabbage.
Prep the crunch mix
- Finely shred the cabbage. Grate or julienne the carrot. Dice the cucumber.
- Add cabbage, carrot, cucumber, cooled edamame, cilantro, optional mint, and toasted sesame seeds to a large mixing bowl. Keep crushed peanuts aside.
Dress and season
- Pour about 1/3 cup sesame-lime dressing over the bowl. Add toasted cumin powder, a pinch of chaat masala or black salt, and salt to taste.
- Toss until every shred is lightly coated. Taste and add more dressing, lime, or chaat masala if needed.
Finish and serve
- Fold in the crushed peanuts just before serving.
- Serve cool or at room temperature.
Notes
Pat the edamame fully dry after boiling; leftover water thins the dressing and softens the cabbage.
For lunchboxes, pack undressed veg and edamame separately from the dressing; add peanuts when you eat.
Almonds or sunflower seeds swap cleanly for peanuts if you need a peanut-free bowl.
Store leftovers airtight in the fridge up to 2 days; refresh with lime before serving.
Tried this recipe?Let us know how it was!