Sesame Edamame Chili Crunch Salad

This Sesame Edamame Chili Crunch Salad is soon to be your next hyper-fixation lunch. Similar to the beloved Trader Joe’s sesame crunch chopped salad, however it’s endlessly customizable and meal prep friendly. All the best crunchy staples like cabbage, carrots, and edamame, yet still nut-free for all to enjoy! Swap the veggies for anything crunchy you have on hand like radish, cucumber, or snap peas. One of my favorite pantry staples, chili crunch, adds a zing of spice to the vinaigrette. This recipe is featured in my March 2026 Meal Prep Plan.

sesame edamame chili crunch salad ingredient notes:

Toasted sesame oil: This bold, nutty oil is perfect for dressings and no bake recipes like this salad rather than used for cooking due to it’s low smoke point. It brings a certain savory earthiness to the meal and dilutes the spice of the chili crunch.

Chili crunch: Years ago I would have shied away from a dish with chili crunch in it, however now I can’t imagine not having it on all my favorite meals! It’s the perfect balance of savory, spicy, and just a touch of sweet all in one little jar. I always keep my absolute favorite chili crunch stocked to mix in dressings or drizzle over stir fries, grain bowls, pizza, and more. Other popular brands include the Momofuku chili crunch, which comes in a multitude of flavors including hot honey, black truffle, extra spicy, and mild garlic.

Edamame: There are roughly 37 grams of protein in just 12 ounces (what this recipe calls for) of edamame, coming out to about 9 grams per serving! Not only are these little beans packing in the protein, but they’re also full of fiber, iron, and antioxidants. I like to pick up these vacuum sealed packs whenever I’m at Trader Joe’s or buy a frozen bag and defrost when needed.

Cabbage: The perfect base for any meal prepped salad, cabbage is crunchy and sturdy, helping it hold up well in the fridge even when dressed. You can use purple or white cabbage here, although I prefer purple just for the beautiful color it brings to the bowl.

Ginger root: I highly recommend taking the extra step to grate fresh ginger here. It brings a fresh and powerful punch to the sauce that adds to the earthy flavors. Ground ginger is much more potent than fresh, so you’ll only need a 1/4 teaspoon if opting for powdered.

Sesame Edamame Chili Crunch Salad

Recipe by Jenn Lueke

4.5 from 2 votes

Servings

Adjust servings

+

–

4

servings

Prep time

20

minutes

Cooking time

0

minutes

This Sesame Edamame Chili Crunch Salad is soon to be your next hyper-fixation lunch. Similar to the beloved Trader Joe’s sesame crunch chopped salad, however it’s endlessly customizable and meal prep friendly. All the best crunchy staples like cabbage, carrots, and edamame, yet still nut-free for all to enjoy! Swap the veggies for anything crunchy you have on hand like radish, cucumber, or snap peas. One of my favorite pantry staples, chili crunch, adds a zing of spice to the vinaigrette. This recipe is featured in my March 2026 Meal Prep Plan.

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Ingredients

• FOR THE CHILI CRUNCH VINAIGRETTE

• 2 tablespoons chili crunch (adjust based on your spice preference, can supplement with olive oil)

• 2 tablespoons rice vinegar

• 1 tablespoon toasted sesame oil

• 1 tablespoon pure maple syrup

• Zest of 1/2 lime

• Juice of 1 lime (about 3 tablespoons)

• 1 teaspoon grated ginger root

• 1 garlic clove, grated or finely minced

• 1/2 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 1 tablespoon sesame seeds

• FOR THE CHOPPED SALAD

• 10 ounces shredded white or purple cabbage (or half of a medium cabbage head, thinly sliced), about 4 cups

• 12 ounces edamame (thawed if frozen)

• 6 ounces shredded carrots (3 to 4 carrots, grated)

• 1 red bell pepper, cored and thinly sliced

• 2/3 cup roughly chopped cilantro

• 4 green onions, thinly sliced

Directions

• Make the vinaigrette: Combine all ingredients in a small jar or bowl and shake or risk rapidly for 45 seconds. If needed, thin out with up to 2 tablespoons of additional sesame oil or water. Set aside.
• To a large mixing bowl add the cabbage, edamame, carrots, bell pepper, cilantro, and green onions. Toss to evenly mix.
• Pour in the vinaigrette and toss again to evenly coat. Let the salad sit on the counter for at least 15 minutes before serving.

Notes

• Store it: Refrigerate in a sealed container for up to 4 days.
• Add ⅔ cup chopped peanuts or slivered almonds for extra crunch. Sesame sticks would also work! If you’re meal prepping, leave these off until you’re ready to serve the salad to prevent sogginess.
• Add a second source of protein like roasted salmon or shrimp.
• Ginger root: Swap for ¼ teaspoon ground ginger.

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