Print

Crunchy Asian Edamame Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A refreshing salad that combines crunchy edamame with vibrant vegetables and a tangy dressing, perfect for light lunches or as a side dish.

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 garlic, minced
  • Salt and pepper to taste

Instructions

  1. Cook the edamame. If using frozen, boil for about 5 minutes until tender. If fresh, boil for about 3-4 minutes. Drain and rinse under cold water to cool.
  2. Prepare the veggies. In a large bowl, combine the edamame, bell pepper, carrots, cucumber, cabbage, green onions, and cilantro. Toss gently.
  3. Make the dressing. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey or agave syrup, ginger, and garlic.
  4. Combine the dressing with the salad mixture and toss well to coat.
  5. Add toasted sesame seeds to the salad and mix gently. Season with salt and pepper.
  6. Let the salad sit for at least 15 minutes to meld flavors before serving.

Notes

This salad is adaptable; feel free to swap veggies or add protein like chicken or tofu. It’s best eaten within 2-3 days.

Nutrition

Find it online: https://thestationrecipes.com/crunchy-asian-edamame-salad/

Scroll to Top