Description
This Edamame Salad is a fresh, crunchy, and protein-packed dish featuring tender shelled edamame combined with crisp vegetables and a bright, zesty sesame-soy dressing. It’s quick and easy to prepare, making it an ideal healthy lunch, side dish, or meal-prep option that delivers vibrant Asian-inspired flavors.
Ingredients
For the Salad:
- 2 cups shelled edamame, cooked and cooled
- 1 cup cucumber, diced
- 1 cup shredded carrots
- ½ cup red cabbage, thinly sliced
- ½ cup bell pepper, diced
- ¼ cup green onions, sliced
- ¼ cup fresh cilantro, chopped
- 2 tbsp sesame seeds
For the Dressing:
- 3 tbsp low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp honey or maple syrup
- 1 tbsp fresh lime juice
- 1 tsp grated fresh ginger
- 1 garlic clove, minced
- ½ tsp red pepper flakes (optional)
Instructions
- Cook Edamame: Cook the shelled edamame according to package instructions, typically boiling for about 5 minutes. Drain well and set aside to cool completely to prevent wilting the fresh vegetables.
- Prepare Vegetables: In a large mixing bowl, combine the cooled edamame with diced cucumber, shredded carrots, thinly sliced red cabbage, diced bell pepper, sliced green onions, and chopped fresh cilantro, tossing gently to mix evenly.
- Make Dressing: In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, toasted sesame oil, honey or maple syrup, fresh lime juice, grated ginger, minced garlic, and optional red pepper flakes until fully blended and smooth.
- Toss Salad: Pour the prepared dressing over the salad ingredients and toss gently but thoroughly to coat all components with the flavorful dressing.
- Garnish and Serve: Sprinkle toasted sesame seeds evenly over the salad. Serve immediately for a crisp texture or refrigerate for about 30 minutes to allow the flavors to meld beautifully before serving.
Notes
- Use tamari or coconut aminos instead of soy sauce for a gluten-free variation.
- Add diced avocado for extra creaminess and healthy fats.
- For higher protein content, consider adding grilled chicken, tofu, or shrimp.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian-Inspired
