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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.

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. 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

Find it online: https://lunarecipez.com/edamame-salad-crunchy-asian-flavor/

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