Asian Edamame Salad (Print Version)

Steamed edamame tossed with colorful veggies and a fragrant sesame ginger dressing for a tasty, nutritious dish.

# What You'll Need:

→ Salad

01 - 2 cups shelled edamame (fresh or frozen)
02 - 1/2 cup shredded carrots
03 - 1/2 cup red bell pepper, thinly sliced
04 - 2 green onions, thinly sliced
05 - 2 tablespoons toasted sesame seeds
06 - 1 tablespoon chopped fresh cilantro (optional)

→ Sesame Ginger Dressing

07 - 2 tablespoons low-sodium soy sauce or tamari (for gluten-free)
08 - 1 tablespoon rice vinegar
09 - 1 tablespoon toasted sesame oil
10 - 1 tablespoon maple syrup or honey
11 - 1 teaspoon freshly grated ginger
12 - 1 small garlic clove, minced
13 - 1 teaspoon lime juice
14 - 1/4 teaspoon chili flakes (optional)

# Cooking Steps:

01 - Bring a medium pot of water to a boil. Add edamame and cook for 3 to 4 minutes until bright green and tender. Drain and rinse under cold water to stop cooking.
02 - In a dry skillet over medium heat, toast sesame seeds for 1 to 2 minutes until golden and fragrant. Set aside.
03 - Whisk together soy sauce or tamari, rice vinegar, toasted sesame oil, maple syrup or honey, grated ginger, minced garlic, lime juice, and optional chili flakes in a small bowl.
04 - In a large bowl, combine cooked edamame, shredded carrots, red bell pepper, and green onions.
05 - Pour the dressing over the salad mixture and toss thoroughly to coat all ingredients evenly.
06 - Sprinkle toasted sesame seeds and chopped fresh cilantro over the salad. Serve immediately or chill for 30 minutes for enhanced flavor.

# Expert Advice:

01 -
  • It comes together in 15 minutes flat, which means you can have dinner on the table before anyone asks what's for dinner.
  • Protein-packed and naturally vegan, so it works whether you're feeding mixed diets or just yourself on a busy Tuesday.
  • The dressing is so good you'll find yourself making extra to keep in the fridge for snacking straight from a spoon.
02 -
  • Don't skip cooling the edamame under cold water—warm edamame will wilt the raw vegetables and make the whole thing limp.
  • Toast your own sesame seeds and grate fresh ginger; these two things alone make the difference between good and memorable.
  • Make the dressing first and taste it before you mix it in—it should be balanced and exciting all on its own.
03 -
  • Buy pre-shelled edamame and you'll make this even faster; the time you save is time you can spend doing literally anything else.
  • Double the dressing recipe and keep it in a jar for salads, grain bowls, roasted vegetables, or honestly just drizzling on whatever needs brightness.
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