Description

This Colorful Edamame Salad offers a vibrant and refreshing dish packed with protein-rich edamame, crisp vegetables, and a flavorful, tangy dressing. Combining crunchy carrots, cabbage, cucumber, and fresh herbs with a nutty sesame-soy dressing, it’s perfect as a light meal or a nutritious side dish that can be prepared quickly and served chilled or at room temperature.

Ingredients

Scale

Salad Ingredients

2 cups shelled edamame
1 cup shredded carrot
1 cup finely shredded cabbage
1 cup diced English or Persian cucumber
2 green onions, sliced
1/4 cup fresh cilantro, chopped

Dressing Ingredients

2 tablespoons low-sodium soy sauce
2 tablespoons sesame oil
2 tablespoons extra virgin olive oil
1 tablespoon rice vinegar
1 tablespoon honey
1/2 teaspoon grated fresh ginger
1 tablespoon sesame seeds (for garnish)

Instructions

Defrost Edamame: If using frozen edamame, place the shelled beans in a colander and rinse under cool running water or submerge them in a bowl of water until completely thawed.
Cook Edamame: Bring a pot of water to a boil, add the defrosted edamame, and boil for 3-5 minutes until tender. Drain the edamame and rinse with cold water to stop cooking and cool them down.
Combine Salad Ingredients: In a large bowl, mix the cooked edamame, shredded carrot, finely shredded cabbage, diced cucumber, sliced green onions, and chopped cilantro to form the base of the salad.
Make Dressing: In a separate bowl, whisk together the low-sodium soy sauce, sesame oil, extra virgin olive oil, rice vinegar, honey, and grated fresh ginger until the mixture becomes smooth and creamy.
Toss Salad with Dressing: Pour the dressing over the salad ingredients and gently toss to ensure all components are evenly coated. Cover the bowl and let it rest for 10 to 15 minutes to allow flavors to meld.
Serve: Give the salad a final toss before serving. Sprinkle sesame seeds evenly over the top for added crunch and flavor. Serve chilled or at room temperature as desired.

Notes

Use fresh edamame if available, but frozen is a convenient alternative.
Adjust honey and soy sauce quantities to taste for more sweetness or saltiness as preferred.
For added protein and texture, consider tossing in some toasted nuts or seeds of your choice.
This salad keeps well in the refrigerator for up to 2 days but is best enjoyed fresh to maintain crisp vegetables.
To make the salad vegan, replace honey with maple syrup or agave nectar.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Salad
Method: Boiling
Cuisine: Asian Fusion

Keywords: edamame salad, healthy salad, vegetarian salad, Asian salad, protein-rich salad, fresh vegetable salad