This edamame salad is filled with fresh crunchy veggies, protein, and fiber to keep you full for hours on end. It’s made with fuss-free simple ingredients and covered with a bright Asian-inspired dressing you’ll love.
Why You’ll Love It
This edamame salad is my latest obsession, and I am sure you’ll agree! Every bite is a burst of fresh flavors, coupled with the irresistible crunch from edamame and crisp veggies.
It’s not just colorful and inviting. It’s also packed with nutrients, making it both a feast for the eyes and the body. Plus, it’s 100% vegan-friendly and gluten-free.
The best part? It’s easy to whip up and to make ahead.
It’s perfect as a side salad, a main lunch, or an easy dinner!
What Is Edamame?
Edamame is basically a young soybean picked before it matures. These vibrant green beans are the ultimate healthy snack or addition to dishes. Steamed, boiled, or seasoned, edamame is not just delicious but also super nutritious, as it’s rich in protein and fiber.
Ingredients You’ll Need
For the salad
- Shelled edamame: Fresh or frozen shelled edamame works equally well for this recipe. But I prefer using frozen as you can easily find them at any local grocery store!
- Carrot: Julienned or diced into thin strips. It adds a touch of sweetness and a delightful crunch to the mix. Oh, and don’t forget the hefty dose of Vitamin A!
- Cabbage: This immune booster is packed with antioxidants and Vitamin C. Plus, it’s an excellent source of Vitamin K!
- Cucumber: Either English or Persian cucumbers work best for this recipe as they’re crunchy with perfectly crispy skins! It also helps that they have very few seeds in the center and are less bitter than other cucumbers.
- Green onions: For a serious hit of vibrant color and a distinctive punchy flavor (that’s also super crunchy!).
- Fresh cilantro: Adds an amazing herby flavor to the salad that tastes fresh and bright.
For the dressing
- Low-sodium soy sauce: The base of the dressing that gives it an incredible umami flavor.
- Sesame oil: For a hint of nuttiness, a boatload of antioxidants, and a bunch of Vitamin E and phytosterols!
- Extra virgin olive oil: I love using extra virgin olive oil as it’s smooth, slightly fruity, and full of antioxidants.
- Rice vinegar: It gives the right acidity to the mix, improves digestion, and eliminates toxins from the body!
- Maple syrup: Gives the dressing a rich sweetness.
- Grated fresh ginger: Fresh ginger is a must here for adding warmth and spice to this tangy dressing!
How to Make This Asian Edamame Salad
- Prepare and cook the edamame: Defrost your edamame. Bring a pot of water to boil, and then add the edamame. Cook for around 3 to 5 minutes, drain, and let them cool. If you’re pressed for time, run cold water over the edamame to speed up the process.
- Assemble the salad: In a large bowl, combine the cooked edamame, shredded carrot, shredded cabbage, diced cucumber, sliced green onion, and cilantro.
- Make the dressing: In a separate bowl, whisk together all the sauce ingredients until well combined. Feel free to mix things up to suit your taste here.
- Put everything together: Pour the dressing over the salad ingredients and toss to combine. Let it rest for at least 10 to 15 minutes before serving to allow the flavors to melt.
How to Store
This salad is a dream for meal-prepping as it stores extremely well in an airtight container in the fridge for 3 to 5 days.
To extend the life of your edamame salad, I recommend storing the dressing separately and adding it just before serving. If you do that, it’ll easily last for 5 days.
What to Serve with Edamame Salad
If you try this edamame salad recipe, please leave a comment and a rating, and let me know how much you liked it!
- 2 cups shelled edamame - fresh or frozen
- 1 cup carrot - julienne or shredded
- 1 cup cabbage - finely shredded
- 1 cup English or Persian cucumber - diced
- 2 green onions - thinly sliced
- 1/4 cup fresh cilantro - chopped
- 1 tablespoon sesame seeds
- If you are using frozen edamame beans, you’ll need to defrost and cook them first. Place them in a colander and run water over them. Alternatively, you can sit the colander in a big bowl and fill it with water until the beans are submerged.
- Bring a pot of water to the boil, add the edamame, and cook for 3-5 minutes (or check package instructions). Drain and let them cool (or run cold water over them to speed the process).
- In a large bowl, combine the cooked edamame, shredded carrot, shredded cabbage, diced cucumber, green onions, and cilantro.
- In a separate bowl, prepare the dressing: whisk together the soy sauce, sesame oil, extra virgin olive oil, rice vinegar, honey, and grated ginger until well combined (see note 1).
- Pour the dressing over the salad ingredients and toss to combine. Cover the bowl and let it rest for at least 10-15 minutes to allow the flavors to melt together.
- Before serving, give the salad a quick toss to redistribute the dressing. Add a sprinkle of sesame seeds and serve chilled or at room temperature.
Did you make this recipe? Tag @gatheringdreams on Instagram. I want to see it!