This Edamame Salad Smash is a quick vegan, gluten-free lunch packed with plant-based protein and bold flavor. Use it as a sandwich spread, toast topper, or meal-prep salad for busy weekdays. It’s perfect on toast, tucked into wraps, or spooned atop a green salad. Simple to make and delightfully versatile, it turns humble edamame into a satisfying lunch or healthy snack in minutes.
This is basically just smashed up edamame with some additions and stirred up with a sauce. It takes about 10 minutes to cook the edamame and just a few minutes to mix up the rest of it.
🥗 Why You’ll Love This Edamame Salad Smash
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Quick & Easy: Ready in about 15 minutes. It’s ideal for busy weekdays or last-minute meals.
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Plant-Powered Protein: Shelled edamame delivers nourishing plant protein and fiber that keep you full and energized.
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Flavorful & Flexible: Savory tang meets subtle sweetness in a creamy sauce that pairs beautifully with toast, crackers, or leafy greens.
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Make-Ahead Friendly: Keeps well in the fridge. Prep it early in the week for effortless lunches.
It’s delicious on toast (and even better with some melted vegan cheese on top). Super flavorful and easy.
Ingredients in Edamame Salad
Salad Base
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Shelled edamame, cooked and cooled. A plant-based protein powerhouse.
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Radishes. For a crisp bite and peppery freshness.
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Scallions. For mild and fresh onion brightness.
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Shallots or onions. Adds savory depth.
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Optional crushed red pepper adds gentle heat.
Creamy Sauce
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Vegan mayo is the rich, creamy foundation.
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Tamari or soy sauce delivers savory umami.
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Brown sugar for a subtle sweet balance.
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Wasabi paste gives a bright, zesty kick.
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Fresh ginger strikes a warm, aromatic note.
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Rice vinegar is tart and refreshing.
Other Plant-Based Sandwiches You Might Enjoy: This Bosenberry Tofu Sandwich is sweet and savory. A French-Inspired Tofu Salad Sandwich is delicious and filling. Creamy Sorrel Soup goes with any sandwich, but especially the freshness of this Edamame Salad.
What is Edamame Anyway?
Edamame is the immature, or green, version of soybeans. They’re most commonly used as an appetizer, often cooked in their pods and served with a sprinkle of salt. They’re delicious and half the fun is shelling them at the table.
Soybeans that are used for tofu and soy milk are harvested when they’re mature, meaning they’ve grown to their full size and then the pod, the plant, and the bean inside have dried.
For edamame, the soybeans are harvested when the bean, pod, and plant are still green, soft, and pliable. The immature bean is just as good for you as the mature one. Not only that but it has lots of protein and other good things. And this is what they look like.
FYI, this is what dried soybeans look like.
This is so easy to make. Just start by cooking about 2 cups of shelled edamame. Simply boil them for about 5 minutes. Then mash. They don’t have to be a paste, just broken down a little.
🍽️ How to Make Edamame Salad Smash: Step-by-Step
Prepare the edamame: Steam or boil shelled edamame until tender (about 5 minutes), then rinse and let cool.
Mix the vegetables: Combine cooled edamame with finely chopped radish, scallions, and shallot in a bowl.
Whisk the sauce: In a separate bowl, blend vegan mayo with tamari, brown sugar, wasabi, ginger, and rice vinegar until smooth.
Combine and chill: Pour the creamy sauce over the edamame mix and stir until everything is well coated. Adjust seasonings to taste. Chill for 10–20 minutes for flavors to meld.
Serve with joy: Spread generous scoops on whole-grain toast, gluten-free crackers, or leafy greens for a nourishing lunch.
Then mince up some radishes, garlic, shallots, and green onions. Stir together the sauce, and then mix it all together.
The sauce is so easy but totally tasty. It’s a simple mix of vegan mayo, soy sauce, brown sugar, vinegar, ginger, and wasabi. It takes just a few seconds to whisk it all together.
Just stir it all up and mix until everything is well incorporated.
And that’s it. Just throw it on some toast with a little bit of lettuce and an optional slice of cheese … and it’s delicious! Or toss it into a salad!
For another fresh and tasty salad, try this Vegan Chickpea Tatzik Saladi.
💡 Tips for Success
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Cool thoroughly: Let the edamame cool completely before tossing so the sauce stays creamy.
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Texture matters: Don’t mash too finely — a bit of bite makes every spoonful satisfying.
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Adjust tang and heat: Add more rice vinegar or wasabi to amplify brightness and spice.
This Edamame Salad is big on flavor, quick and simple to make, and is great for sandwiches or as a tasty smash to throw on top of a salad. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Edamame Salad Sandwich or Smash Vegan Gluten-Free
Ingredients
Sauce Ingredients
Instructions
Recommended Products
Nutrition Information:
Serving Size:
1/4 cup
Amount Per Serving:
Calories: 120
For more delicious legume dishes, try this Easy Lemon Hummus. Are you new to vegan and plant-based cooking? Try this collection of 30+ Easy Plant-Based Blue Zone Recipes for Beginners. Or these 10 Easy Plant-Based Recipes for Beginners.
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.
Your website and it’s contents is a credit to you
Thanks 🙂