Crunchy Asian Slaw with Edamame

About recipe

This Crunchy Asian Slaw with Edamame makes for the perfect summer recipe! Plus, it’s both dairy and gluten-free! The edamame adds 9G of protein to this colorful salad of carrots, cabbage, cucumber, scallions, and cilantro.

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Ingredients (serves 6)

For the salad: 

  • 2 cups shelled edamame (fresh or frozen) 
  • 1 cup carrots (julienne or shredded) 
  • ½ medium head cabbage (cored and shredded) 
  • 1 cucumber, diced 
  • 2 scallions (green onions), thinly sliced 
  • ¼ cup fresh cilantro, chopped 

For the dressing: 

  • Juice of 1 lime 
  • 3 Tablespoons sesame oil 
  • 3 Tablespoons low-sodium soy sauce (or a gluten-free soy sauce)
  • 2 teaspoons maple syrup or honey 


  • 1 Tablespoon sesame seeds 


  1. If using frozen edamame beans, defrost and cook according to package instructions. Drain in a colander and run cold water over them until cooled.  
  2. In a large bowl, combine the edamame, shredded carrot, shredded cabbage, diced cucumber, green onions, and cilantro. 
  3. In a small, separate bowl, combine the lime juice, sesame oil, soy sauce, and maple syrup/honey.  Whisk with a fork to combine. 
  4. Pour the dressing over the salad and toss to combine. 
  5. Prior to serving, toss with sesame seeds.  Enjoy chilled or at room temperature. 

Nutritional information

This information is per serving.

  • Calories200
  • Total fat10 g
  • Saturated fat1.5 g
  • Protein9 g
  • Sodium330 mg
  • Fiber7 g
  • Total Carbohydrate20 g
  • Sugars11 g
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