Asian Edamame Salad (Printer-friendly)

A protein-packed salad featuring steamed edamame, fresh veggies, and a zesty sesame ginger dressing.

# What You'll Need:

→ Salad

01 - 2 cups shelled edamame (fresh or frozen)
02 - 1/2 cup shredded carrots
03 - 1/2 cup red bell pepper, thinly sliced
04 - 2 green onions, thinly sliced
05 - 2 tablespoons toasted sesame seeds
06 - 1 tablespoon chopped fresh cilantro (optional)

→ Sesame Ginger Dressing

07 - 2 tablespoons low-sodium soy sauce or tamari (for gluten-free)
08 - 1 tablespoon rice vinegar
09 - 1 tablespoon toasted sesame oil
10 - 1 tablespoon maple syrup or honey
11 - 1 teaspoon freshly grated ginger
12 - 1 small garlic clove, minced
13 - 1 teaspoon lime juice
14 - 1/4 teaspoon chili flakes (optional)

# Directions:

01 - Bring a medium pot of water to a boil. Add edamame and cook for 3 to 4 minutes until bright green and tender. Drain and rinse with cold water to halt cooking.
02 - In a dry skillet over medium heat, toast sesame seeds for 1 to 2 minutes until golden and fragrant. Set aside.
03 - Combine soy sauce, rice vinegar, sesame oil, maple syrup or honey, grated ginger, minced garlic, lime juice, and chili flakes in a small bowl. Whisk thoroughly.
04 - In a large bowl, mix cooked edamame, shredded carrots, red bell pepper, and green onions. Pour dressing over and toss until evenly coated.
05 - Sprinkle toasted sesame seeds and fresh cilantro on top. Serve immediately or chill for 30 minutes to enhance flavors.

# Expert Advice:

01 -
  • It comes together in 15 minutes, which means you can make it on a weeknight when energy is low but hunger is real.
  • The dressing is so good you'll find yourself drizzling it over rice, roasted vegetables, or whatever else needs a little life.
  • It's naturally vegan and gluten-free, so you're not limiting anyone at the table.
02 -
  • Don't skip toasting the sesame seeds; the difference between raw and toasted is the difference between background noise and a song you can't stop humming.
  • Cold edamame is key—if you toss warm ones with dressing, they absorb it unevenly and the texture gets soft instead of crisp.
03 -
  • Freeze fresh ginger and grate it while frozen—it's easier to handle and releases more flavor.
  • Make the dressing first so the flavors can marry while you prep the vegetables and edamame.
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