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three asian edamame salads plated and garnished with chopped green onion and spicy mayo.
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5 from 2 votes

Asian Edamame Salad

This Asian Edamame Salad features 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.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: dinner, lunch, meal prep, Salad
Cuisine: Asian
Servings: 4
Calories: 352kcal

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
  • ¼ cup dry roasted cashews
  • ¼ cup chopped green onion
  • ¼ cup chopped fresh cilantro
  • 2 tbsp sushi ginger
  • 1 avocado
  • 1 lime
  • 1 tbsp chile lime seasoning
  • ¼ 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!

Notes

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).
Dietary considerations:
  • 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.

Nutrition

Serving: 1 serving | Calories: 352kcal | Carbohydrates: 39g | Protein: 26g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 147mg | Sodium: 966mg | Potassium: 379mg | Fiber: 4g | Sugar: 3g