October 3, 2022

Plant-Based Sesame Edamame Salad

Recipe and Photography by Ellie Yamanaka

When your salad game needs a remix, turn to this easy Sesame Edamame Salad. Rich in protein, with plenty of crunch, then topped off with a homemade creamy dressing, it’s just the jolt your leafy-green routine needs.

Start with your favorite salad greens and shelled edamame, which offers needed plant-based protein for a complete meal, as well as a slew of fresh vegetables and garnishes. Thinly sliced carrot, red bell pepper, Persian cucumber, and avocado give this salad an elegant feel while adding refreshing crunch and creaminess. Green onion and cilantro brighten the dish up even more with pops of flavor, while toasted sesame seeds tie everything together with a satifying nutty flavor.

From there, you’ll toss everything together in a truly next-level dressing, combining rich tahini with umami-packed coconut aminos, orange juice, smooth toasted sesame oil, tangy rice vinegar, and spicy grated ginger.

Pro-tip: Make a double batch of your dressing and save the extra to use as a marinade or to drizzle on veggie sides because, trust us, you won’t be able to get enough. You could even cook up some cubed tofu or tempeh in the extra dressing to use as the protein for your salad if you don’t have edamame around.

Sesame Edamame Salad Swaps:

Julienned zucchini, grated green or purple cabbage, or matchsticks of daikon radish make great additions to this Sesame Edamame Salad. And though the DIY dressing is absolutely worth it, you could also toss your salad in a premade option that’s Whole30 compatible, like Yai’s Thai Almond Sauce or The New Primal Sriracha Tahini Dressing.

Plant-Based Whole30 Sesame Edamame Salad
Photo Credit: Ellie Yamanaka

Plant-Based Sesame Edamame Salad

Prep Time 10 minutes
Total Time 10 minutes



  • 1 1/2 cups edamame shelled
  • 2 cups 2 cups salad greens
  • 1 carrot julienned
  • 1 red bell pepper thinly sliced
  • 1 Persian cucumber julienned
  • 1/2 avocado sliced
  • 2 green onions sliced
  • 1/4 cup cup cilantro chopped
  • 1 tbsp toasted sesame seeds


  • 1 tbsp coconut aminos
  • 2 tbsp orange juice
  • 1 tbsp rice vinegar
  • 2 tsp toasted sesame oil
  • 1 tbsp tahini
  • 1 tsp grated ginger
  • 1/8 tsp black pepper


  • ADD dressing ingredients to a jar and shake to combine.
  • ADD remaining salad ingredients to a bowl.
  • POUR dressing over salad ingredients and toss to combine.
  • ENJOY!
Ellie Yamanaka from ellielikescooking wearing a white top and smiling at the camera.

Ellie Yamanaka

Ellie Yamanaka is a food photographer and recipe developer who loves making simple, feel-good plant-based recipes that don't compromise on taste or nutrition. She's been making messes in the kitchen since she was 12, and after finishing university 10 years later, she decided to trade in her nutrition degree for a camera and a kitchen. Through her food blog Ellie Likes Cooking, she hopes to inspire others to eat more plants and get creative in the kitchen.