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Crunchy Asian Edamame Salad

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A vibrant and refreshing salad bursting with flavors, featuring edamame, fresh vegetables, and a tangy dressing.

Ingredients

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  • 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 edamame, cook according to package instructions, usually boiling for about 5 minutes until tender. If you’re using fresh edamame, cook in boiling water for approximately 3-4 minutes. When done, drain and rinse under cold water to cool.
  2. Prepare the Vegetables: In a large mixing bowl, combine the cooked edamame, diced red bell pepper, shredded carrots, diced cucumber, shredded red cabbage, sliced green onions, and chopped cilantro.
  3. Whisk Together the Dressing: In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey or agave syrup, grated ginger, and minced garlic. This tangy dressing will enliven the salad.
  4. Combine the Salad and Dressing: Pour the dressing over the salad mixture and toss to ensure everything is well-coated and each ingredient sparkles with flavor.
  5. Add Some Crunch: Add toasted sesame seeds and gently mix again. Season with salt and pepper to taste, uplifting the flavors of your salad.
  6. Rest for Flavor Development: Let the salad sit for at least 15 minutes before serving to allow the flavors to meld beautifully. Simply toss once more before you serve this colorful dish.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed fresh.

Nutrition

Find it online: https://ameliasweets.com/2026/05/08/crunchy-asian-edamame-salad/

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