Asian Edamame Salad (Printer-Friendly)

Protein-packed Asian edamame with sesame ginger dressing and toasted seeds for texture and flavor.

# 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)

# How To Make It:

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

# Expert Suggestions:

01 -
  • It comes together in fifteen minutes flat with almost zero active cooking time
  • The dressing doubles as a sauce for grain bowls or quick veggie stir fries later in the week
02 -
  • The dressing tastes way too salty on its own but somehow becomes perfect once it hits the vegetables—trust the process
  • Letting this sit for even twenty minutes transforms it from good to cannot stop eating it straight from the bowl territory
03 -
  • Grate your ginger on a microplane instead of mincing so you do not bite into any spicy chunks that ruin the smooth texture
  • Taste a piece of edamame dressed before you serve—the salt level varies wildly between soy sauce brands
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