Asian Edamame Salad (Printable Version)

A vibrant edamame dish with sesame ginger dressing and toasted seeds for a flavorful, protein-rich meal.

# 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)

# Method:

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 - Heat a dry skillet over medium heat, then toast sesame seeds for 1 to 2 minutes until golden and fragrant. Set aside.
03 - Whisk together soy sauce, 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, mix cooked edamame, shredded carrots, sliced red bell pepper, and green onions. Pour dressing over and toss thoroughly to coat.
05 - Sprinkle toasted sesame seeds and cilantro on top. Serve immediately or refrigerate for 30 minutes for enhanced flavor.

# Expert Hints:

01 -
  • It comes together in 15 minutes but tastes like you spent hours planning it.
  • The sesame ginger dressing is so good you'll want to drizzle it on everything else you make.
  • It's naturally vegan and gluten-free without feeling like a compromise.
02 -
  • Don't skip the cooling step for the edamame—a minute of ice water makes the difference between tender and mealy.
  • Toast those sesame seeds right before serving if you want maximum crunch and flavor; toasting them hours ahead lets them go soft and stale.
  • The dressing is best whisked fresh, but if you make it ahead, give it a good stir before tossing because the sesame oil can separate.
03 -
  • If you don't have sesame oil, you can use a neutral oil mixed with a tiny drop of regular sesame oil for depth, but don't skip it entirely.
  • This dressing is so good you should make extra and keep it in your fridge to drizzle on grain bowls, roasted vegetables, or anything else that needs a flavor lift.
Return