Name: Edamame Salad with Fresh Vegetables and Tangy Dressing Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Asian
Ingredients: 2 cups shelled edamame (fresh or frozen); 1 cup carrot, julienne or shredded; 1 cup cabbage, finely shredded; 1 cup English or Persian cucumber, diced; 2 green onions, thinly sliced; 1/4 cup fresh cilantro, chopped; 2 tablespoons low-sodium soy sauce (or tamari for gluten-free option); 1 tablespoon sesame oil; 2 tablespoons extra virgin olive oil; 2 tablespoons rice vinegar; 1 tablespoon honey; 1/2 teaspoon grated fresh ginger; 1 tablespoon sesame seeds

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Introduction

This refreshing Edamame Salad is a vibrant and healthy mix perfect for a light lunch or side dish. Packed with fresh vegetables and a savory dressing, it’s simple to prepare and full of flavor.

A large white bowl filled with a fresh layered salad that shows chopped cucumber pieces with a light green skin and watery texture as the bottom layer, finely shredded white cabbage with thin, crunchy strands mixed in, and thin orange carrot sticks scattered throughout adding bright contrast; thick, smooth, green edamame beans are spread on top, garnished with dark green chopped cilantro leaves and small slices of green onion rings, all sprinkled with white sesame seeds for a finishing touch; the bowl sits on a beige cloth over a white marbled surface, with small white bowls of sesame seeds and green onion pieces nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups shelled edamame (fresh or frozen)
1 cup carrot (julienne or shredded)
1 cup cabbage (finely shredded)
1 cup English or Persian cucumber (diced)
2 green onions (thinly sliced)
1/4 cup fresh cilantro (chopped)

Dressing:

2 tablespoons low-sodium soy sauce (or tamari for a gluten-free option)
1 tablespoon sesame oil
2 tablespoons extra virgin olive oil
2 tablespoons rice vinegar
1 tablespoon honey (or maple syrup)
1/2 teaspoon grated fresh ginger

Toppings:

1 tablespoon sesame seeds

Instructions

Step 1: If using frozen edamame, defrost and cook them first. Rinse them under cold water in a colander, or submerge them in water until softened.
Step 2: Bring a pot of water to a boil. Add the edamame and cook for 3 to 5 minutes, or according to package instructions. Drain and cool, running under cold water to speed cooling if desired.
Step 3: In a large bowl, combine the cooked edamame, shredded carrot, shredded cabbage, diced cucumber, sliced green onions, and chopped cilantro.
Step 4: In a separate bowl, whisk together the soy sauce, sesame oil, olive oil, rice vinegar, honey, and grated ginger until well combined.
Step 5: Pour the dressing over the salad ingredients and toss well to coat. Cover and let rest for 10 to 15 minutes to allow flavors to meld.
Step 6: Just before serving, toss the salad again to redistribute the dressing. Sprinkle with sesame seeds and serve chilled or at room temperature.

Tips & Variations

For added crunch, try adding chopped peanuts or cashews as a topping.
Swap honey for maple syrup to make the dressing vegan.
Add a splash of lime juice for extra brightness and acidity.
Use rainbow carrots or purple cabbage for a colorful twist.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The vegetables may soften over time, so it’s best enjoyed fresh. If needed, toss the salad again before serving and add extra sesame seeds.

How to Serve

A large white bowl filled with a colorful fresh salad resting on a white marbled texture with a beige linen cloth underneath. The salad has a base layer of shredded light green cabbage, mixed with thin orange carrot sticks and bright green chopped cucumber pieces. On top, there is a vivid layer of whole green edamame beans and chopped green onions sprinkled throughout. Fresh green cilantro leaves are scattered generously, adding a leafy texture. The salad is finished with small white sesame seeds sprinkled evenly on top. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen edamame for this salad?

Yes, frozen edamame works perfectly. Just be sure to cook and cool them properly before mixing with the other ingredients.

Can I prepare this salad in advance?

Yes, you can prepare it a few hours ahead. However, to keep the vegetables crisp, it’s best to dress the salad shortly before serving or toss it again if stored after dressing.