This vibrant, flavorful Quinoa Edamame Salad with Carrot Ginger Dressing is a delicious and nutritious asian-inspired dish! It’s filled with crunchy veggies, edamame and fluffy quinoa which all get tossed in the most addicting dressing. Not to mention this salad is vegan, gluten free and requires minimal effort and cooking!
People are always surprised when I admit that I was a very picky eater growing up. Like to the point where I wouldn’t even touch a salad, let alone a vegetable. So, every time we went to Koto’s (our local Japanese Steakhouse), I would offer up my salad to a family member. They all thought I was crazy because apparently the dressing on that salad is top notch.
Fast forward to today and I am the furthest thing from a picky eater. I’ve now tried the aforementioned carrot ginger dressing from the Japanese steakhouse and I can confirm that it’s delicious. So, I wanted to re-create it at home with a few simple, wholesome ingredients. Then, I took it up a notch by pairing it with a vibrant, veggie-filled quinoa edamame salad.
This Asian-inspired quinoa salad is vegan, gluten free, filled with nutritious ingredients and most importantly…is not lacking in the flavor department! Bring this to a potluck, meal prep it for lunch or serve it with some protein for a healthy dinner. Enjoy!
Why You’ll Love this Quinoa Edamame Salad with Carrot Ginger Dressing
- This is a gluten free and vegan salad packed with flavor!
- The carrot ginger dressing tastes just like the kind you get at a Japanese steakhouse.
- This Quinoa Edamame Salad contains 12g of plant-based protein and 8g of fiber per serving.
- It’s a vibrant, colorful salad that will leave you feeling nourished and satisfied.
- This recipe is incredibly simple – with only 3 steps and 1 thing that you have to cook!
What You Need to Make this Quinoa Edamame Salad with Carrot Ginger Dressing
For the Quinoa Edamame Salad:
- Quinoa: This is a grain-based salad and quinoa is the star of the show! I typically use white quinoa but any variety is fine.
- Red Cabbage: In a pinch you can use green cabbage instead, but I like the color that red cabbage provides!
- Edamame: Edamame are actually immature soybeans and they’re a great source of plant-based protein and fiber. Make sure to use the shelled kind – fresh or frozen is fine!
- Carrots: Shredded carrots for additional nutrients and color in this salad.
- Cucumber: More refreshing flavor and crunch factor!
- Green Onion: This adds a milder onion-y flavor than normal onions.
For the Carrot Ginger Dressing:
- Carrots: You wouldn’t even know that we’re actually sneaking more carrots into the dressing! It provides the most beautiful, vibrant orange color.
- Ginger: Ginger adds a special “zing” to this dressing – it’s addicting! Please don’t substitute dried ginger, it won’t be the same.
- Shallot: 1 medium shallot (or about 1/4 cup yellow onion).
- Olive Oil: Olive oil is the base of this salad dressing.
- Coconut Aminos: Coconut aminos are a gluten-free and soy-free alternative to soy sauce. You can substitute tamari or soy sauce but keep in mind that the end result will be more salty and less sweet.
- Maple Syrup: A bit of maple syrup or honey to sweeten the dressing. Add more than what’s listed if you’re using tamari/soy sauce instead of coconut aminos.
- Rice Vinegar: This asian vinegar adds acidity to balance out the carrot ginger dressing. If you don’t have it on hand, try substituting apple cider vinegar instead.
- Kosher Salt: Season the dressing to taste with kosher salt.
How To Make this Quinoa Edamame Salad with Carrot Ginger Dressing
Cook Quinoa:
First, start by preparing your quinoa according to package instructions. Once it’s done cooking, allow it to cool for a bit so that it doesn’t immediately wilt the veggies when you toss the salad together.
Prepare the Carrot Ginger Dressing:
Meanwhile, add all of the carrot ginger dressing ingredients to a high-speed blender (or food processor) and blend until smooth. Feel free to spice it up by adding some red pepper flakes or sriracha!
Toss the Salad with the Dressing:
Next, add all salad ingredients, including the cooked and cooled quinoa, to a large salad bowl. Then, pour the carrot ginger dressing over top and toss until coated. Enjoy!
Expert Tips & Tricks:
- Easily up the protein with chicken bone broth: If you’re not vegan/vegetarian, an easy way to add protein is by cooking your quinoa in bone broth!
- Allow the quinoa to cool slightly: You don’t want it to be super hot when you toss together the salad or else the veggies will wilt.
- Use frozen edamame for a budget-friendly option: Although you can use frozen or fresh in this recipe, frozen is definitely cheaper! Just be sure to thaw it out before adding to the salad.
- Save time by buying pre-shredded veggies: Shredded red cabbage and carrots are both widely accessibly at the grocery store if you want to save some time and energy.
What Should I Serve with this Quinoa Edamame Salad?
Although this Quinoa Edamame Salad is delicious on it’s own, I like to add additional protein to make it a full, balanced meal. For a vegan/vegetarian option, serve this alongside some air fried tofu. And if you’re not vegan/vegetarian, this would pair well with salmon, shrimp or even chicken.
How Should I Store Leftover Quinoa Edamame Salad?
This is the type of salad that works perfectly for meal prep because it’s made with a lot of sturdy vegetables that won’t get soggy! Feel free to store leftover Quinoa Edamame Salad in an airtight container in the fridge for about 4 days.
If you want to give it some extra life, you can whip up another batch of the carrot ginger dressing to add when you’re ready to enjoy the leftovers!
Find the full recipe below. As always, please let me know if you tried it by leaving a rating and review below and tagging me on Instagram, @munchinwithmaddie_.
Looking for more Salad Recipes?
- Tahini Caesar Salad with Celery and Crispy Quinoa
- Harissa Couscous Salad with Roasted Vegetables
- Spring Arugula and Quinoa Salad with Lemon Dressing
- Halloumi and Chickpea Salad with Harissa Tahini Dressing
Quinoa Edamame Salad with Carrot Ginger Dressing
Equipment
- small pot with lid
- grater
- large salad bowl + tongs
Ingredients
For the Quinoa Edamame Salad:
- ½ cup dry quinoa
- 2 cups shelled edamame (about 9oz)*
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1 cup diced cucumber
- ½ cup chopped green onion
For the Carrot Ginger Dressing:
- 2 small carrots peeled & roughly chopped (3.5oz)
- 1 medium shallot roughly chopped (1/4 cup)
- 1 inch knob fresh ginger peeled
- 3 tbsp olive oil
- 2 tbsp coconut aminos**
- 1 tbsp maple syrup or honey
- 1 tbsp rice vinegar
- kosher salt to taste
Instructions
- First, start by preparing your quinoa according to package instructions. Once it's done cooking, allow it to cool for a bit so that it doesn't immediately wilt the veggies when you toss the salad together.½ cup dry quinoa
- Meanwhile, add all of the carrot ginger dressing ingredients to a high-speed blender (or food processor) and blend until smooth. Feel free to spice it up by adding some red pepper flakes or sriracha!2 small carrots, 1 medium shallot, 1 inch knob fresh ginger, 3 tbsp olive oil, 2 tbsp coconut aminos**, 1 tbsp maple syrup, 1 tbsp rice vinegar, kosher salt
- Add all salad ingredients, including the cooked and cooled quinoa, to a large salad bowl. Pour the carrot ginger dressing over top and toss until coated. Optionally, top with more chopped green onion and sesame seeds. Enjoy!2 cups shelled edamame, 2 cups shredded red cabbage, 1 cup shredded carrots, 1 cup diced cucumber, ½ cup chopped green onion
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a star rating and review below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
I would like to have this in my fridge at all times.. soooooo good
SAME 😂 it’s too good! Thanks girl!