clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Broccoli Edamame Salad - Running on Real Food

Broccoli Edamame Salad

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 4 mins
  • Total Time: 14 minutes
  • Yield: 4 1x
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Vegan, Gluten-Free


This simple but bright and beautiful salad is a disease-fighting powerhouse. This dish is perfect for the Spring and Summer months when you want something light and fresh that still packs in the nutrition.


  • 1 bunch swiss chard, finely chopped
  • 1/2 head of red cabbage, finely chopped (use a mandolin if you have one)
  • 2 crowns of broccoli, finely chopped and lightly steamed
  • 2 cups cooked shelled edamame (or switch it up with 1 cup green peas and 1 cup edamame)
  • 4 tbsp sesame seeds
  • juice from 1 lime
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp pure maple syrup
  • 1 tsp crushed red pepper flakes (optional, adds spice)
  • salt and pepper, to taste


  1. Wash the swiss chard and chop it into bite-sized pieces. Place into a large bowl.
  2. Add 1 tbsp of olive oil and the juice of one lime. Use your hands to work the oil and lime into the chard.
  3. Add the minced garlic, lightly steamed broccoli and finely chopped cabbage to the bowl with the chard.
  4. Cook the edamame according to package instructions. Drain and add to the bowl with the rest of the ingredients.
  5. Add the sesame seeds, maple syrup, red wine vinegar, red pepper flakes and salt and pepper to taste. Mix well.
  6. Serve right away or store in the fridge up to 3 days.

Keywords: edamame salad, cabbage salad, light, vegetarian, high-protein, healthy