Crunchy Asian Edamame Salad with Sesame Ginger Dressing
This Asian Edamame Salad is the ultimate high-protein healthy reset. It is crunchy, fresh, and ready in just 20 minutes!
Too hot to turn on the oven? This Asian Edamame Salad is exactly what you need right now.
It is fresh, vibrant, and packed with plant-based protein. You will feel energized and satisfied after every single bite. This is the ultimate summer meal prep hero for your busy week.
Why This Recipe Is a Winner
This dish is a total game changer for your lunch routine. It stays crunchy and fresh in the fridge for days. You get a massive protein boost without any heavy meat or cooking.
It is the perfect choice for a healthy reset. The colors are beautiful and the flavors are even better. Your body will thank you for these nutrient-dense ingredients and clean flavors.
How It Comes Together
Making this salad is incredibly simple and fast. You just need to blanch the beans and chop a few veggies. The dressing whisks together in under sixty seconds. Even a total beginner can master this impressive side dish today.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge. Use fresh seasonal produce for the best possible crunch.
- 16 oz shelled edamame, blanched and cooled
- 1 red bell pepper, finely diced
- 1/2 cup shredded carrots
- 2 scallions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon honey
- 1 teaspoon freshly grated ginger
- 1/2 teaspoon minced garlic
- 1 tablespoon toasted sesame seeds
Step-by-Step Directions
- Blanch the shelled edamame in boiling water for 3 to 5 minutes until tender, then drain and shock in ice water to stop the cooking process.
- In a large mixing bowl, combine the cooled edamame, diced red bell pepper, shredded carrots, and sliced scallions.
- In a separate small whisking bowl, emulsify the rice vinegar, soy sauce, sesame oil, honey, grated ginger, and minced garlic.
- Pour the dressing over the vegetable mixture and toss thoroughly to ensure even coating.
- Fold in the chopped cilantro and sprinkle with toasted sesame seeds.
- Refrigerate for at least 30 minutes before serving to allow the dressing to penetrate the vegetables.
Best Ways to Enjoy It
Serve this salad chilled for the most refreshing experience. It pairs perfectly with grilled salmon or chicken. You can also scoop it up with rice crackers for a snack. It is a fantastic addition to any summer potluck table.
How to Store Leftovers
Store your leftovers in an airtight container in the fridge. This salad actually tastes better the next day. The flavors have more time to meld together beautifully. It will stay fresh and delicious for up to four days. Do not freeze this salad as the veggies will lose their crunch.
Tips for Best Results
- Always use an ice bath for the edamame to keep them bright.
- Freshly grated ginger provides a much better punch than the dried version.
- Dice your red peppers small so you get a bit in every bite.
- Toasting your sesame seeds adds a deep nutty flavor you will love.
- Let the salad sit for 30 minutes to maximize the flavor profile.
- Use a high-quality toasted sesame oil for the best aromatic results.
Ways to Switch It Up
- Add a pinch of red pepper flakes for a spicy kick.
- Mix in some cooked quinoa to make it a heartier main.
- Swap honey for maple syrup to make this 100% vegan friendly.
- Add crushed peanuts or cashews for extra crunch before serving.
Common Questions
Can I use frozen edamame?
Yes, frozen shelled edamame is actually preferred for this recipe. Just make sure to blanch them as directed. This ensures they have the perfect bite and texture.
Is this salad gluten-free?
To make it gluten-free, simply swap the soy sauce for tamari. The flavor will remain salty and savory. Always check your labels to be 100% sure.
You are going to obsess over this crunch! Go make it right now and tag me.
— Jasmine
Ingredients
Method
- Blanch the shelled edamame in boiling water for 3 to 5 minutes until tender, then drain and shock in ice water to stop the cooking process.
- In a large mixing bowl, combine the cooled edamame, diced red bell pepper, shredded carrots, and sliced scallions.
- In a separate small whisking bowl, emulsify the rice vinegar, soy sauce, sesame oil, honey, grated ginger, and minced garlic.
- Pour the dressing over the vegetable mixture and toss thoroughly to ensure even coating.
- Fold in the chopped cilantro and sprinkle with toasted sesame seeds.
- Refrigerate for at least 30 minutes before serving to allow the dressing to penetrate the vegetables.
