This Shaved Edamame Crunch Salad is everything you want in a fresh, spring forward salad: crisp cabbage, sweet citrus, protein packed edamame, toasted almonds, and a bright honey ginger vinaigrette that pulls it all together.
It’s colorful, crunchy, slightly sweet, a little savory, and incredibly satisfying. The shaved vegetables create a delicate texture that soaks up dressing beautifully while still staying crisp for days, which makes this the perfect meal prep salad, spring lunch, potluck favorite, or easy weeknight side dish.
I love recipes like this because they’re flexible, fast, and feel really special without requiring a long grocery list. Add grilled chicken, shrimp, or tofu to turn it into dinner, or serve it alongside roasted meats, sandwiches, or tacos for a bright, fresh contrast. And because cabbage and edamame hold up so well, this salad tastes even better as it sits.
If you need a reliable crunchy salad you can make year round, this one belongs in your regular rotation. This recipe is easily adaptable for all dietary needs as well. Gluten free? Use Tamari! Nut- Free? Omit Almonds and replace with sunflower seeds! Vegan? Omit the honey and use maple syrup! Everyone can enjoy this one.
Why you’ll love this recipe!
What ingredients do I need?
- Red and Green Cabbage: Provide color, crunch, and mild sweetness.
- Brussels Sprouts; Add nutty flavor and extra texture.
- Carrots: Sweetness and bright color.
- Red Onion: Sharp bite that mellows in the dressing.
- Edamame: Plant based protein that makes the salad filling.
- Oranges: Sweet citrus bursts that balance the savory dressing.
- Scallions: Fresh onion flavor without overpowering.
- Toasted Almonds: Crunch and nutty richness.
- Honey Ginger Dressing: Sweet, tangy, savory vinaigrette that ties everything together.
Recipe Variations
- Extra protein: Add shredded rotisserie chicken, quinoa, shrimp, salmon, or whatever you’d like to boost the protein.
- Feta version: Add some fresh crumbled feta cheese!
- Crispy Wonton Strips: Add crispy wonton strips for even more salty crunch.
- Add avocado slices.
- Change the dressing: Use your favorite premade dressing if you want. Don’t feel like you have to make it from scratch!
Pro Tips
- Use a mandoline for perfect texture. Ultra thin cabbage and Brussels sprouts absorb dressing better and stay tender crisp.
- Toast the almonds! Even 3 minutes in a dry skillet adds so much flavor.
- Add dressing gradually. Start with ¾, toss, then adjust based on preference.
- Let the salad rest before serving. Ten minutes helps flavors blend beautifully.
- Keep oranges segments large. Bigger segments prevent the salad from getting watery.
- Add the feta last. It keeps it creamy instead of mushy.
- Store the dressing separately from the salad for best the best crunch when meal prepping.
- Add more protein, like grilled chicken, shrimp, quoins, etc. to make it an even more filling meal.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Cabbage:Use napa cabbage instead of green cabbage
- Almonds:Swap almonds for cashews, peanuts, or sunflower seeds
- Oranges: Use mandarin oranges or grapefruit instead
- Apple Cider Vinegar: Use rice vinegar instead
- Soy Sauce: Tamari or coconut aminos instead
Dietary Substitutions
- Vegan: Use maple syrup instead of honey and omit feta
- Nut Free: Skip almonds or use pumpkin seeds
- Low Carb: Reduce carrots and oranges slightly
- Gluten Free: Use tamari instead of soy sauce
Leftovers and Storage
- Store salad and dressing separately in the refrigerator in airtight containers.
- Undressed salad keeps 3–4 days.
- Dressed salad lasts 1–2 days.
- Add almonds right before serving to keep them crunchy.
But, I Still Have A Few Questions…
Can I make this salad ahead of time?
Yes. Store vegetables and dressing separately for up to 2 days, then toss before serving. I would also recommend adding the almonds right before mixing as well.
How do I toast sliced almonds for this salad?
Add sliced almonds to a dry skillet over medium heat. Stir constantly for 3–5 minutes until lightly golden and fragrant, then immediately transfer to a plate to cool so they don’t keep cooking. You can also toast them on a baking sheet at 350°F for 6–8 minutes, stirring halfway through. Watch closely though! They can go from perfectly toasted to burned in seconds!
How long does this salad last in the fridge?
Dressed salad lasts 1–2 days. Undressed vegetables keep 3–4 days.
Can I freeze this salad?
No, I would not recommend that. The vegetables lose texture when frozen.
Can I use bagged coleslaw mix?
Yes. It’s a great shortcut if you’re short on time.
What protein can I add to make it a full meal?
Grilled chicken, shrimp, salmon, tofu, or chickpeas all work beautifully.
Can I make the dressing without a blender?
Yes. Finely grate the garlic and ginger and whisk vigorously in a bowl or shake everything in a jar.
What other vegetables can I add?
Whatever crunchy vegetables you like! Bell peppers, snap peas, cucumbers, radishes, broccoli slaw, or kale all work well.
Can I make this nut free?
Yes. Use pumpkin seeds, sunflower seeds, or crispy chickpeas instead.
Why does the salad taste better after sitting?
The shaved vegetables soften slightly and absorb the dressing.
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Shaved Edamame Crunch Salad
Ingredients
Salad
- 2 cups red cabbage thinly shaved
- 2 cups green cabbage thinly shaved
- 1½ cups shaved Brussels sprouts
- 1 –2 carrots shredded
- ½ red onion thinly shaved
- 1 cup shelled edamame
- 2 oranges segmented
- 4 scallions diced
- ½ cup sliced almonds toasted
- ½ cup feta crumbles optional
Honey Ginger Dressing
- 2 tbsp honey
- 2 tsp fresh grated ginger
- ½ tsp Dijon mustard
- 1 tsp sesame oil
- 1 tbsp apple cider vinegar
- 2 tbsp soy sauce
- 1 small garlic clove
- ¼ cup extra virgin olive oil
Instructions
- Thinly shave cabbage, Brussels sprouts, onion, and carrots. Add to a large bowl.
- Add edamame, oranges, scallions, almonds, and feta.
- Blend or shake dressing ingredients until emulsified.
- Toss salad with dressing, starting with ¾ of it.
- Let sit 10–15 minutes before serving.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.