I like how quick and versatile this salad is. It comes together in under 20 minutes with no cooking required, and it’s loaded with texture—crunchy almonds, tender edamame, and crisp cabbage. The Chinese plum dressing adds a tangy, sweet, and slightly spicy flavor that ties everything together. It’s perfect for vegetarians, easy to make gluten-free, and holds up well for meal prep.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 ounces frozen shelled edamame, thawed 1 red bell pepper, finely diced 1 serrano or jalapeño pepper, finely minced 4 scallions, sliced thin 2 cups shredded red cabbage 1 cup mandarin orange segments (fresh or canned) ½ cup slivered almonds 1 tablespoon white or black sesame seeds
For the Chinese Plum Dressing: 3 tablespoons Chinese plum sauce 3 tablespoons rice wine vinegar 2 tablespoons low sodium soy sauce 1 tablespoon honey 1 tablespoon garlic chili sauce 1 teaspoon sesame oil 1 tablespoon reserved mandarin orange juice (optional)
Garnish: ½ cup chopped fresh cilantro ¼ cup chopped fresh mint Crispy wonton strips (optional)
Directions
I start by adding the thawed edamame, red bell pepper, minced chili pepper, scallions, shredded cabbage, mandarin oranges, and slivered almonds into a large serving bowl. I toss everything gently to mix.
To make the dressing, I whisk together the plum sauce, rice wine vinegar, soy sauce, honey, garlic chili sauce, sesame oil, and mandarin orange juice (if I’m using it). I taste and adjust with a pinch of salt or pepper as needed.
I stir the dressing into the salad until everything is evenly coated.
Just before serving, I mix in the chopped cilantro and mint, then top with sesame seeds and crispy wonton strips for extra crunch if I want a little more texture.
Servings and timing
This salad makes about 8 servings and comes together in just 15 minutes, making it a quick option for busy days or last-minute gatherings.
Variations
Sometimes I add shredded carrots, thinly sliced cucumbers, or snap peas for more veggie crunch. When I want a heartier version, I toss in cooked quinoa or rice noodles. If I’m serving it as a main, I add grilled tofu or shrimp. I’ve also used tamari or coconut aminos in place of soy sauce to keep it gluten-free.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. Since the cabbage and edamame hold up well, the salad stays crisp. I wait to add crispy toppings like wonton strips until just before serving so they don’t get soggy.
FAQs
Can I make this salad ahead of time?
Yes, I often prep the salad and dressing separately a day in advance. I toss everything together just before serving to keep it fresh and crunchy.
What can I use instead of plum sauce?
If I’m out of plum sauce, I’ve used hoisin sauce or a mix of apricot jam and soy sauce for a similar sweet-tangy base.
Is this salad good for meal prep?
Absolutely. It holds up well for a few days in the fridge and is great for packed lunches. I keep the herbs and crispy toppings separate until I’m ready to eat.
Can I use fresh edamame instead of frozen?
Yes, if I can find fresh shelled edamame, I use it! I just make sure it’s cooked and cooled before adding it to the salad.
Is it spicy with the chili sauce and peppers?
It has a mild kick, but nothing overpowering. I adjust the heat by using more or less chili pepper or sauce based on who I’m serving.
Conclusion
This Edamame Salad is one of my go-to recipes when I want something healthy, flavorful, and fast. I love how the sweet, tangy dressing pairs with the crunchy veggies and how easy it is to adapt with what I have on hand. Whether I’m making it for a picnic, potluck, or just lunch at home, it always brings bright flavor and satisfying texture.
This edamame salad recipe is fresh, crunchy, and full of flavor with cabbage, mandarin oranges, and a zippy plum sauce dressing that’s perfect for quick lunches or entertaining.
Ingredients
Salad
12 oz frozen shelled edamame, thawed
1 red bell pepper, finely diced
1 serrano pepper or jalapeño, finely minced
4 scallions, thinly sliced
2 cups shredded red cabbage
1 cup mandarin orange segments (fresh or canned)
½ cup slivered almonds
1 tablespoon white or black sesame seeds
Chinese Plum Dressing
3 tablespoons Chinese plum sauce
3 tablespoons rice wine vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon honey
1 tablespoon garlic chili sauce
1 teaspoon sesame oil
1 tablespoon reserved mandarin orange juice (optional)
Garnish (optional)
½ cup chopped fresh cilantro
¼ cup chopped fresh mint
Crispy wonton strips
Instructions
Add edamame, red bell pepper, chili pepper, scallions, shredded cabbage, mandarin oranges, and slivered almonds to a large serving bowl. Toss gently to combine.
In a small bowl, whisk together the plum sauce, rice wine vinegar, soy sauce, honey, garlic chili sauce, sesame oil, and optional mandarin orange juice. Season with salt and pepper to taste.
Pour the dressing over the salad and toss until evenly coated.
Stir in cilantro and mint, if using. Taste and adjust seasoning with a pinch of salt or a squeeze of lime juice if needed.
Garnish with sesame seeds and crispy wonton strips just before serving, if desired.
Notes
To save time, buy pre-shelled edamame. If using edamame in pods, purchase about 24 oz whole edamame to yield enough beans.
Pre-shredded red cabbage works great for convenience.
For a gluten-free version, use tamari, coconut aminos, or gluten-free soy sauce.
