Asian Edamame Salad (Printable)

Protein-rich edamame salad with sesame ginger dressing and crunchy toasted seeds for fresh Asian flavors.

# 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)

# How To Make It:

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 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 until well combined.
04 - In a large bowl, combine cooked edamame, shredded carrots, red bell pepper, and green onions. Pour the dressing over and toss thoroughly to coat all ingredients evenly.
05 - Sprinkle toasted sesame seeds and chopped fresh cilantro over the salad. Serve immediately or refrigerate for 30 minutes to enhance flavors.

# Expert Advice:

01 -
  • Ready in 15 minutes but tastes like you've been cooking all day.
  • Protein-packed enough to stand alone as lunch, yet light enough not to weigh you down.
  • The sesame ginger dressing is addictive and works on practically anything you toss it with.
02 -
  • Don't skip toasting the sesame seeds—raw ones taste almost bitter by comparison, and the two-minute detour changes everything.
  • Cold edamame matter; if you serve them warm, the dressing gets greasy and the salad loses its refreshing appeal.
03 -
  • Make the dressing in a mason jar and shake it instead of whisking—easier cleanup and you can store it separately.
  • If you don't have rice vinegar, a combination of regular vinegar and a tiny splash of water works in a pinch, but rice vinegar's softness is genuinely worth seeking out.
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