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A vibrant bowl of Asian Edamame Salad with red peppers, carrots, and sesame seeds.

Asian Edamame Salad

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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 180
Ingredients Method

Ingredients
  

  • 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 hone y
  • 1 teaspoon freshly grated ginger
  • 1/2 teaspoon minced garlic
  • 1 tablespoon toasted sesame seeds

Method
 

  1. 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.
  2. In a large mixing bowl, combine the cooled edamame, diced red bell pepper, shredded carrots, and sliced scallions.
  3. In a separate small whisking bowl, emulsify the rice vinegar, soy sauce, sesame oil, honey, grated ginger, and minced garlic.
  4. Pour the dressing over the vegetable mixture and toss thoroughly to ensure even coating.
  5. Fold in the chopped cilantro and sprinkle with toasted sesame seeds.
  6. Refrigerate for at least 30 minutes before serving to allow the dressing to penetrate the vegetables.