This easy Asian Bean Salad is packed with chickpeas, edamame, lots of crunchy vegetables, and a tangy soy sauce and sriracha dressing. It is fresh and full of flavor, and perfect for meal prep, quick lunches, or as an easy side dish.
For more recipes with an Asian flair, try these Thai Tacos or this Asian Chopped Salad.
When it comes to bean salads, I’m always wanting a salad that:
1 – is full of flavor. No boring salads here!
2 – lasts in the fridge without getting soggy.
This Asian Bean Salad passes both of those tests with flying colors!
I actually went through several different versions of dressings for this salad before I ended up with this soy and sriracha dressing. It’s got that salty flavor, with a little bit of heat from the sriracha. And it pairs perfectly with the beans and all the veggies.
This salad is perfect for meal prep, for an easy lunch, and it’s also great as a side dish. Serve it as a side to your Orange Chicken or Honey Soy Chicken, or make up a batch to take along to a pot luck or bbq. This is one of those salads that will always keep you coming back for more!
Ingredients
- Oil: You need a neutral oil for the dressing. This can be avocado oil, vegetable oil, or canola oil.
- Soy Sauce: I like to use low sodium soy sauce.
- Lime Juice: Fresh lime juice will be best! You will need about 2 tablespoons.
- Vinegar: The best vinegar for this salad is rice vinegar. You can use seasoned or unseasoned.
- Sriracha: This gives the dressing just a bit of heat. I don’t find it overly spicy at all, using 1 tablespoon in the dressing. But if you are sensitive to heat, you can cut this back, or even leave it out.
- Garlic: I like to either mince or grate the garlic.
- Sesame Oil: The sesame oil gives this dressing great flavor. You only need a small amount, though!
- Ginger: I just use a hint of ground ginger. If you have fresh ginger, that would be a great addition, as well.
- Cabbage: I like to use green cabbage. You can also use a coleslaw mix.
- Chickpeas: I love chickpeas, but if you want to sub in a different bean, you totally can. Any white bean would work.
- Edamame: I find the shelled edamame in the freezer section at my grocery store. You do need to thaw it before adding it to the salad.
- Vegetables: For the vegetables, I use a bell pepper, carrots, cucumber, and green onions.
- Cilantro: I love a bit of fresh cilantro. If you aren’t a fan, you can leave it out.
- Sesame Seeds: The sesame seeds are optional, but I like to sprinkle some on just before serving.
How to Make This Asian Bean Salad
STEP 1: Whisk all of the dressing ingredients together in a large bowl. Make sure they are whisked well.
STEP 2: Add the remaining ingredients to the bowl with the dressing. Stir until everything is mixed and coated with the dressing. Refrigerate if not serving right away.
Tips and Tricks
This salad holds up well in the refrigerator for several days. It’s a great salad to make ahead of time!
If you do make it ahead of time, you will want to stir it again before serving, as the dressing will settle on the bottom.
I usually find that the salad is salty enough with the soy sauce, but you will still want to taste it before serving and add salt, if needed.
More Bean Salads
Mexican Bean Salad
Jennifer Aniston Salad
Mediterranean Bean Salad
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Asian Bean Salad
Ingredients
Dressing:
- 3 tablespoons neutral oil
- 2 tablespoons soy sauce
- Juice of 1 lime
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha
- 1 clove garlic grated or minced
- 1 teaspoon sesame oil
- 1/4 teaspoon ground ginger
Salad:
- 2 cups shredded cabbage
- 1 (15 oz) can chickpeas drained and rinsed
- 1 cup shelled edamame
- 1 bell pepper chopped
- 2 medium carrots peeled and shredded
- 1/2 English cucumber chopped
- 1/4 cup roughly chopped cilantro
- 2-3 green onions chopped
- sesame seeds optional
Instructions
- Combine the dressing ingredients in a large bowl. Whisk until completely combined.3 tablespoons neutral oil, 2 tablespoons soy sauce, Juice of 1 lime, 1 tablespoon rice vinegar, 1 tablespoon sriracha, 1 clove garlic, 1 teaspoon sesame oil, 1/4 teaspoon ground ginger
- To the bowl, add the cabbage, chickpeas, edamame, bell pepper, carrots, cucumber, cilantro, and green onions.2 cups shredded cabbage, 1 (15 oz) can chickpeas, 1 cup shelled edamame, 1 bell pepper, 2 medium carrots, 1/2 English cucumber, 1/4 cup roughly chopped cilantro, 2-3 green onions
- Stir to combine, making sure everything is well coated with dressing. If desired, sprinkle with sesame seeds.sesame seeds
- Serve right away, or refrigerate until ready to serve.
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