Crisp veggies, mixed with fluffy white rice, protein packed edamame, fresh herbs, and topped with crunchy cashews and smothered in creamy spicy mayo with a bit of salty soy sauce. This Asian Edamame Salad is more than just a salad, but rather a protein and flavor packed meal that you’ll want to have on repeat.
About this Salad
I’ve been loving Asian Cuisine lately. There is just so much flavor packed into Asian recipes and this salad recipe is no exception. We’ve got zesty, chile lime shrimp with pickled sushi ginger and topped with spicy mayo for a tasty mouthful.
And the texture from the crunchy edamame, crisp veggies, and roasted cashews is phenomenal. Edamame beans are little nutritional powerhouses, packed with protein and fiber. They’re the foundation this Asian Edamame Salad, but are accompanied by so many other fabulous components.
I like to chop everything up small to get flavor form each ingredient in every bite, then drizzle it all with spicy mayo and some soy sauce for a savory finish. And if you love this salad, I think you should also try this Quinoa Edamame Salad, Avocado Shrimp Ceviche Salad, Spicy Thai Salad with Udon Chicken or Citrus Salmon and Mango Salad, which are full of flavor, too!
Recipe Ingredients
- Edamame – A hearty little bean, packed with protein. It’s the same bean that is used to make tofu. It has a pretty mild taste that takes on the other amazing flavors of this salad.
- Shrimp – I used frozen fully cooked, peeled and deveined shrimp. It’s super easy to work with and only requires a bit of seasoning and heating before consumption.
- White rice – I used a 90 second, pre-cooked package out of convenience. You could also use quinoa or cauliflower rice.
- Carrots and English Cucumbers – We will peel these fresh and crunch veggies into ribbons and they’ll be tossed into the base of our salad.
- Dry Roasted Cashews – Some extra crunch on top of our salad. Peanuts also would go well with the Asian flavors in this dish.
- Pickled Ginger – Get the kind in the jar. It can usually be found in the international aisle at the grocery store.
- Spicy Mayo – This creamy coating on all of the fresh, zesty ingredients in this Edamame Salad is the perfect balance of flavors.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. Cook the frozen edamame and rice according to package instructions. Wash and dry carrots, cucumbers, and green onion. Cut the green onion in small pieces with scissors. Use the vegetable peeler to finely peel slices of carrot and cucumber. It’s best to lay the vegetable flat on the cutting board and then use the peeler perpendicular to the vegetable to form ribbons.
2. Prep the shrimp: Thaw and remove the tails, de-vine if not already done so. Then, heat a skillet to medium heat and add the juice of 1 lime. Sprinkle Chile Lime Seasoning in the pan and add the shrimp. Allow the seasoning to coat the shrimp for 2-3 minutes.
3. Then, build the salad. Add lettuce, carrots, cucumber, and rice to a plate as the base.
4. Top with edamame, green onion, cashews. Add the shrimp to the salad and top with spicy mayo and soy sauce. Add the diced avocado and ginger as well. Toss together to make a delicious, Crunchy Edamame Asian Salad! Enjoy!
Dietary Considerations
This Edamame Salad is super adaptable to any dietary needs.
- Gluten Free – Just swap the soy sauce for a gluten free alternative like liquid aminos or Tamari.
- Dairy Free – Use a plant based mayo! If you can’t find dairy free spicy mayo, just use plain mixed with a bit of sriracha.
- Vegetarian – Use tofu or tempeh instead of shrimp. Or just double the edamame beans.
Recipe FAQs
Store it in the fridge in an airtight container for up to 3 days. I love prepping it in bulk because it’s wonderful for meal prep. The ingredients in this salad aren’t too delicate so they won’t get soggy (like if we were using spinach or arugula).
While edamame and lima beans look very similar, they are NOT the same. Edamame are a form of soybean, while lima beans are there own separate legume category. Edamame is a complete protein (containing all nine essential amino acids) and it has a firmer texture as compared to lima beans, which in my opinion is better for this Crunchy Asian Salad.
Although not poisonous, I do NOT recommend eat the edamame pod. The pod is very tough and fibrous. For this recipe I recommend buying edamame beans already shelled, out of convenience of salad assembly.
Looking for another protein to use instead of shrimp? Swap it out for chicken, salmon, crab or imitation crab, or tofu. This salad is super versatile and any of your favorite proteins will go well with the Asian flavors.
More Recipes You’ll Love
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Asian Edamame Salad
Equipment
- Salad bowl
- Tongs
- Knife
- Cutting Board
- strainer
- skillet
- Measuring cups and spoons
- Vegetable peeler
Ingredients
- 4 cups chopped romaine lettuce
- 1 bag frozen edamame, 8 oz
- 1 lbs frozen shrimp, peeled and devined
- 1 bag 90 second white rice, 2 cups
- 2 large carrots
- 3 small English cucumbers
- 1/4 cup dry roasted cashews
- 1/4 cup chopped green onion
- 1/4 cup chopped fresh cilantro
- 2 tbsp sushi ginger
- 1 avocado
- 1 lime
- 1 tbsp chile lime seasoning
- 1/4 cup spicy mayo
- 2 tbsp soy sauce
Instructions
- Prep the shrimp: Thaw and remove the tails, de-vine if not already done so. Set aside.
- Then, cook the frozen edamame and rice according to package instructions.
- Wash and dry carrots, cucumbers, and green onion. Cut the green onion in small pieces with scissors. Use the vegetable peeler to finely peel slices of carrot and cucumber. It’s best to lay the vegetable flat on the cutting board and then use the peeler perpendicular to the vegetable to form ribbons.
- In a large salad bowl, toss together lettuce, green onion, carrot & cucumber ribbons, roasted cashews, edamame, and rice.
- Heat a skillet to medium heat and add the juice of 1 lime. Sprinkle Chile Lime Seasoning in the pan and add the shrimp. Allow the seasoning to coat the shrimp for 2-3 minutes.
- Add the shrimp to the salad and top with spicy mayo and soy sauce. Add the diced avocado and ginger as well.
- Toss together to make a delicious, Crunchy Edamame Asian Salad! Enjoy!
Nutrition
Notes
- Gluten Free – Swap the soy sauce for a gluten free alternative like liquid aminos or Tamari.
- Dairy Free – Use a plant based mayo! If you can’t find dairy free spicy mayo, just use plain mixed with a bit of sriracha.
- Vegetarian – Use tofu or tempeh instead of shrimp. Or just double the edamame beans.
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find CRUNCHY EDAMAME ASIAN SALAD calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
I made this for my family and they LOVED it! It’s so fresh and flavorful. I recommend it a lot!
Sometimes good ol’ romaine is overlooked as a boring salad base, but I bought it specifically for this recipe and loved it! It added so much crunch. Not to mention the fun textures and flavors of all the other veggies in this salad were also on point