Description
These no-cook smashed edamame salad sandwiches come together with just 15 minutes of prep! Finely diced carrots, celery, and red onion add fresh flavor and texture to the salad while vegan mayo makes it creamy. These vegan sandwiches are a great lunch option paired with your favorite toppings.
Ingredients
- 3 tablespoons finely diced red onion
- 1 1/2 cups shelled edamame
- 1 celery stalk, finely diced
- 1 small carrot, finely diced
- 1 1/2 tablespoons finely chopped dill
- 1 1/2 tablespoons thinly sliced chives
- 3-4 tablespoons vegan mayo
- 1 teaspoon Dijon mustard
- Sea salt, to taste
- Pepper, to taste
- 6 slices bread
- Your toppings of choice such as lettuce, avocado, pickles, etc.
Instructions
Add the diced red onion to a small bowl and cover it with ice water. Let it sit for 5 minutes then drain and pat dry. This will help lessen the pungent bite so if this doesn’t bother you, feel free to skip this step!
If your shelled edamame is frozen, cover it with boiling water for 2 minutes, then drain and run under cold water until it has cooled down. Drain well and pat dry.
Add the shelled edamame to a large bowl and mash with a potato masher. Make sure it is well-mashed because this well help the salad hold together better on your sandwich. Add the red onion, celery, carrot, dill, chives, 3 tablespoons of vegan mayo, Dijon, and salt and pepper to taste. Mix well then taste and adjust seasoning as needed. If the salad looks dry or you prefer a bit more mayo, add another tablespoon.
Serve the smashed edamame salad on bread with your favorite spread and toppings such as lettuce, avocado, and pickles.
The edamame salad tastes great as soon as it is made but the flavor will develop more if left to chill in the fridge overnight. Keep leftovers in an airtight container in the fridge and enjoy within 3-4 days for the best results.
Notes
- I found that this recipe was enough for 3 sandwiches for me but this will vary slightly based on the size of the bread you use.
- You can use vegan or regular mayo for equally delicious results! Keep in mind that vegan mayo is a little thinner, especially once mixed with the veggies and salt.
- You can use dried dill and chives if you prefer. Use 1 1/2 teaspoons of each and allow the salad to sit in the fridge overnight for the best tasting results.
- Not sure what to do with the rest of your red onion? Pickle it! Feel free to use the brine from the pickled radishes in this recipe.
- Prep Time: 15 minutes
- Category: Lunch