Edamame Salad with Crunchy Asian Flavor

Why Make This Recipe

Crunchy Asian Edamame Salad is a vibrant and refreshing dish that brings together the goodness of fresh vegetables and the protein power of edamame. It’s perfect for warm weather, serving as a light lunch or a colorful side dish. This salad is not only delicious but also packed with nutrients, making it a healthy choice for any meal.

How to Make Crunchy Asian Edamame Salad

Ingredients:

• 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

Directions:

1. If using frozen edamame, cook according to package instructions, usually boiling for about 5 minutes until tender. Drain and rinse under cold water to stop the cooking process. If using fresh edamame, cook in boiling water for about 3-4 minutes, then drain. Allow to cool.
2. 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. Toss gently to combine.
3. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey or agave syrup, grated ginger, and minced garlic. This will be your dressing.
4. Pour the dressing over the salad mixture and toss to ensure everything is well-coated.
5. Add toasted sesame seeds and gently mix again. Season with salt and pepper to taste.
6. Let the salad sit for at least 15 minutes before serving to allow the flavors to meld. Toss once more before serving.

How to Serve Crunchy Asian Edamame Salad

Serve this salad chilled or at room temperature. It can be a great main dish or a side to grilled chicken or fish. You can also pair it with rice or noodles for a more substantial meal.

How to Store Crunchy Asian Edamame Salad

If you have leftovers, store the salad in an airtight container in the refrigerator. It will stay fresh for up to three days. However, the vegetables may become a bit softer, so it’s best enjoyed fresh.

Tips to Make Crunchy Asian Edamame Salad

• For extra crunch, add some sliced almonds or chopped peanuts.
• You can substitute the edamame with chickpeas for a different protein source.
• Feel free to use any seasonal vegetables you like!

Variation

You can add other vegetables such as bell peppers of different colors, radishes, or snap peas for more flavor and texture.

FAQs

Can I use frozen edamame?
Yes, frozen edamame works perfectly. Just follow the package instructions for cooking.

Is this salad vegan?
Yes, if you use agave syrup instead of honey, this salad is completely vegan.

Can I make this salad ahead of time?
Yes, you can prepare this salad a few hours before serving. Just make sure to add the sesame seeds just before serving to keep them crunchy.

Crunchy Asian Edamame Salad

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A vibrant and refreshing salad packed with fresh vegetables and protein-rich edamame, perfect for warm weather.

• Author: lunarecipez
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Mixing
• Cuisine: Asian
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 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

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Instructions

1. If using frozen edamame, cook according to package instructions, usually boiling for about 5 minutes until tender. Drain and rinse under cold water to stop the cooking process. If using fresh edamame, cook in boiling water for about 3-4 minutes, then drain. Allow to cool.
2. 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. Toss gently to combine.
3. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey or agave syrup, grated ginger, and minced garlic. This will be your dressing.
4. Pour the dressing over the salad mixture and toss to ensure everything is well-coated.
5. Add toasted sesame seeds and gently mix again. Season with salt and pepper to taste.
6. Let the salad sit for at least 15 minutes before serving to allow the flavors to meld. Toss once more before serving.

Notes

For extra crunch, add some sliced almonds or chopped peanuts. This salad is vegan if you use agave syrup instead of honey.

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 8g
• Sodium: 600mg
• Fat: 14g
• Saturated Fat: 1g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 8g
• Protein: 10g
• Cholesterol: 0mg