Asian Edamame Salad (Printable)

A protein-packed Asian salad with edamame, fresh veggies, and a zesty sesame ginger dressing.

# What You 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 (gluten-free option)
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)

# Directions:

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 halt cooking.
02 - In a dry skillet over medium heat, toast sesame seeds for 1 to 2 minutes until golden and aromatic. 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 until combined.
04 - In a large bowl, mix cooked edamame, shredded carrots, red bell pepper, and green onions. Pour dressing over and toss thoroughly to coat all ingredients.
05 - Sprinkle with toasted sesame seeds and fresh cilantro if desired. Serve immediately or refrigerate for 30 minutes to enhance flavors.

# Expert Hints:

01 -
  • It comes together in 15 minutes flat, yet tastes like you spent way more effort than you actually did.
  • The sesame ginger dressing is the kind of thing you'll start making for other vegetables, bowls, and leftovers.
  • It's naturally vegan and gluten free, so there's no compromise or complicated substitutions.
  • Protein packed enough to eat as a main course, but light enough that you won't feel weighed down afterward.
02 -
  • Don't skip toasting the sesame seeds yourself, the difference between raw and toasted is the difference between bland and brilliant.
  • Let the dressing sit for a few minutes after whisking so the ginger and garlic have time to infuse the oil and vinegar, it makes the flavor way deeper.
  • If you make this ahead, store the dressing separately and add it right before eating so the vegetables stay crisp and don't get waterlogged.
03 -
  • Make the dressing the night before so the ginger and garlic have time to really infuse everything, then toss it all together the next day when you're ready to eat.
  • If your edamame are still frozen, let them thaw at room temperature for 10 minutes before boiling, they'll cook more evenly and you'll save yourself a few minutes.
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