Asian Edamame Salad (Print Version)

Protein-rich edamame tossed with shredded carrots, bell pepper, and a fragrant 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)

# Steps to Follow:

01 - Bring a medium pot of water to a boil. Add shelled edamame and cook for 3 to 4 minutes until bright green and tender. Drain and rinse under cold water to halt cooking.
02 - Place sesame seeds in a dry skillet over medium heat. Toast for 1 to 2 minutes until golden and fragrant. Remove from heat and set aside.
03 - Whisk together soy sauce or tamari, rice vinegar, toasted sesame oil, maple syrup or honey, grated ginger, minced garlic, lime juice, and chili flakes in a small bowl.
04 - In a large bowl, combine cooked edamame, shredded carrots, red bell pepper, and green onions. Pour dressing over the mixture and toss thoroughly to coat evenly.
05 - Sprinkle toasted sesame seeds and chopped fresh cilantro over the salad. Serve immediately or chill for 30 minutes to enhance flavors.

# Additional Tips::

01 -
  • It comes together in under 15 minutes, making it perfect for rushed weeknights or when you need something fresh fast.
  • The sesame ginger dressing is addictive—you'll find yourself drizzling it on everything from roasted vegetables to grain bowls.
  • It's naturally plant-based and gluten-free, so it works whether you're cooking for dietary restrictions or just want something lighter.
02 -
  • Never skip toasting the sesame seeds yourself—they go from invisible to the best part of the salad in just two minutes, and it's the easiest upgrade you can make.
  • Fresh ginger makes a difference you can taste, not just a difference you can measure; it's worth the two seconds it takes to grate it straight into the bowl.
  • The salad is better if you don't dress it until right before you eat it, because the edamame will keep its tender texture and the vegetables won't get soggy.
03 -
  • If you're making this ahead, pack the sesame seeds and cilantro separately and add them only when you're about to eat—they'll stay crispy instead of going soft.
  • A little extra sesame oil never hurt anyone; if your dressing tastes a bit flat even after tasting it, that nutty depth is usually what it's missing.
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