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Quick & Easy Asian Edamame Salad with Sesame Ginger Dressing

Close-up of a white bowl filled with bright green edamame salad mixed with shredded carrots and cucumber pieces.
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This vibrant edamame salad is quick to make and packed with protein. Toss tender edamame with crisp vegetables and a zesty sesame ginger dressing for a healthy lunch or perfect barbecue side dish.

Ingredients

Scale
  • 2 cups shelled edamame, cooked and cooled
  • 1 cup carrots, shredded
  • 1 cup cucumber, diced
  • 1/2 cup corn kernels (fresh or thawed frozen)
  • 1/4 cup red bell pepper, finely diced
  • 2 tablespoons sesame oil
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon fresh ginger, grated
  • 1 clove garlic, minced
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon sesame seeds, toasted

Instructions

  1. Prepare the edamame if using frozen: cook according to package directions until tender, then drain and cool completely.
  2. In a small bowl, whisk together the dressing ingredients: sesame oil, soy sauce, rice wine vinegar, grated ginger, minced garlic, and honey or maple syrup. Mix until well combined.
  3. In a large bowl, combine the cooled edamame, shredded carrots, diced cucumber, corn kernels, and diced red bell pepper.
  4. Pour the sesame ginger dressing over the vegetables and edamame. Toss gently until everything is evenly coated.
  5. Sprinkle the toasted sesame seeds over the salad before serving.
  6. For best flavor, let the salad rest for 10 minutes before serving, or chill for up to 2 hours for meal prep salads.

Notes

  • This recipe works well for meal prep salads; store dressing separately if making more than two days ahead.
  • For a crunchier salad bowl, add 1/4 cup chopped peanuts or slivered almonds.
  • If you want a spicier kick in your sesame ginger dressing, add 1/2 teaspoon of chili garlic sauce.

Nutrition

Find it online: https://flavorzine.com/quick-easy-asian-edamame-salad/