Asian Edamame Salad (Printer View)

Protein-packed Asian salad with edamame, crunchy veggies, and 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)

# Method:

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 under cold water to stop cooking.
02 - In a dry skillet over medium heat, toast sesame seeds for 1 to 2 minutes until golden and fragrant. Set aside.
03 - Whisk soy sauce, rice vinegar, sesame oil, maple syrup or honey, grated ginger, garlic, lime juice, and chili flakes together in a small bowl until combined.
04 - In a large bowl, combine cooked edamame, shredded carrots, bell pepper, and green onions. Pour dressing over salad and toss to coat evenly.
05 - Sprinkle toasted sesame seeds and fresh cilantro over the salad. Serve immediately or chill for 30 minutes to enhance flavors.

# Expert Advice:

01 -
  • It's ready in 15 minutes, which means weeknight dinner stress doesn't have to be part of the equation.
  • The dressing is so addictive you'll find yourself spooning it over leftover vegetables for days afterward.
  • It's naturally vegan and gluten-free without tasting like a compromise.
02 -
  • Don't skip the ice bath after cooking the edamame—it's what keeps them from turning mushy and rubbery as they cool.
  • Toast your own sesame seeds instead of using pre-toasted if you have the time; it's genuinely the difference between eating a good salad and eating something that tastes like you actually care.
03 -
  • Grate your ginger on a box grater with the smaller holes so you get the juice and fiber, not just stringy pieces.
  • Mix the dressing in the bowl where you'll be tossing everything—one less thing to wash and the residual dressing coats the sides.
Return