Print

Crunchy Asian Edamame Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant salad bursting with flavors, combining edamame, fresh vegetables, and a tangy dressing.

Ingredients

Scale
  • 2 cups shelled edamame (fresh or frozen)
  • 1 red bell pepper, diced
  • 1 cup shredded carrots
  • 1 cucumber, diced
  • 1 cup red cabbage, shredded
  • 3 green onions, sliced
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup toasted sesame seeds
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or agave syrup
  • 1 tablespoon fresh ginger, grated
  • 1 clove, minced
  • Salt and pepper to taste

Instructions

  1. Cook the Edamame: If using frozen edamame, cook according to package instructions, usually boiling for about 5 minutes until tender. Drain and rinse under cold water to stop the cooking process. If using fresh edamame, cook in boiling water for about 3-4 minutes, then drain. Allow to cool.
  2. Combine the Greens and Veggies: In a large mixing bowl, combine the cooked edamame, diced red bell pepper, shredded carrots, diced cucumber, shredded red cabbage, sliced green onions, and chopped cilantro. Toss gently to combine.
  3. Whisk Together the Dressing: In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey or agave syrup, grated ginger, and minced garlic. This will be your dressing.
  4. Dress the Salad: Pour the dressing over the salad mixture and toss to ensure everything is well-coated.
  5. Add the Finishing Touches: Add toasted sesame seeds and gently mix again. Season with salt and pepper to taste.
  6. Let It Marinate: Let the salad sit for at least 15 minutes before serving to allow the flavors to meld. Toss once more before serving.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Opt for fresh ingredients for the best flavor and texture.

Nutrition

Find it online: https://pinrecipezbylinaa.com/crispy-edamame-salad/

Scroll to Top