Sesame-Sriracha Edamame Salad
A protein & veggie packed salad to get you through the week.
Hey gang!
This week’s meal prep salad is actually a combination of two of my most popular salads to date: my Bulgogi Bean Salad and my Sriracha Honey Lime Salad.
It’s veggie-packed, bursting with flavor, and frankly, one of my favorites to date.
Macros, low-calorie/high-protein versions, and a printable recipe card with a grocery list can be found at the bottom of this post.
I hope you enjoy!
***Please note that the embedded video below is a paid collaboration with Yellowbird Hot Sauce, which I did for social media, so there is some product placement in it. I do genuinely use Yellowbird’s products in my kitchen and think they’re great, but I just wanted to be transparent. They did not pay to be mentioned in this post, only on my Instagram and TikTok accounts.***
*Updated 2/17/25 to include purple cabbage.
Sesame-Sriracha Edamame Salad
Servings: 3 large dinner portions, 6 small side portions
Store in an airtight container and use within 5-7 days.
Salad Ingredients:
1 (16 oz) can chickpeas, drained & rinsed (454g can)
1 (12 oz) bag frozen, fully cooked edamame, thawed (340g bag)
5 small cucumbers, diced
1 large green pepper, diced
1 small red pepper, diced
1/4 head purple cabbage, diced
1/2 bunch cilantro, minced
Gochugaru Chili Flakes and sesame seeds, to taste
Instructions:
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