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This fresh and protein-packed edamame salad keeps you energized for hours with crisp veggies and a bold savory dressing that brightens every bite. Whether you need a quick lunch or a picnic side, you will love how easy it comes together using only simple ingredients and minimal prep time.
My family asks for this as soon as the weather turns warm and I have paired it with so many different dinners that it has become something of a signature dish among my friends.
Ingredients
- Shelled edamame: Look for bright green beans that feel plump and fresh or use frozen for convenience
- Carrot: Adds crunch and a sweet contrast use julienned or pre-shredded for speed
- Cabbage: Brings color and extra crunch opt for finely shredded purple or green cabbage
- English or Persian cucumber: Fresh and mild choose one with a thin skin for best texture
- Green onions: Mild bite and a pop of color slice them thinly for best flavor
- Fresh cilantro: Lends a burst of herbal freshness use the leaves and tender stems
- Low sodium soy sauce: Gives depth to the dressing taste for quality before buying
- Sesame oil: A little goes a long way and imparts a warm nutty note choose toasted for richer flavor
- Extra virgin olive oil: Smooths and balances the dressing go for a peppery high quality bottle
- Rice vinegar: Brings brightness and a touch of tang make sure it is unseasoned for best results
- Maple syrup or honey: Adds a gentle sweetness pick pure maple syrup or raw honey if possible
- Grated fresh ginger: Wakes up the dressing and adds subtle heat use freshly peeled ginger root
- Sesame seeds: Toasted seeds boost crunch and visual appeal stay away from pre ground options
Step-by-Step Instructions
- Prep the Edamame:
- If using frozen edamame place in a colander and run cold water over them until thawed or submerge the colander in a bowl of water Let the beans soften until defrosted
- Cook the Edamame:
- Bring a pot of water to a boil Add the beans and cook for three to five minutes They should be tender but not overcooked Drain and set aside to cool or rinse with cold water to speed chilling
- Mix the Veggies:
- In a large mixing bowl combine the cooled edamame shredded carrot cabbage cucumber green onions and cilantro Toss everything together until evenly distributed
- Make the Dressing:
- Whisk the soy sauce sesame oil olive oil rice vinegar maple syrup and grated ginger in a small bowl until the mixture is fully emulsified Taste and tweak to adjust sweetness or acidity to suit your preference
- Dress the Salad:
- Pour the dressing over the bowl of veggies and edamame Toss thoroughly until everything is coated Cover and let the salad rest for ten to fifteen minutes This lets the flavors mingle and deepen
- Finish and Serve:
- Toss the salad again before serving Sprinkle sesame seeds over the top and serve chilled or at room temperature
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I cannot resist extra crunch in every forkful so I always use extra cabbage and add a little more cilantro for vibrant freshness My kids love piling their own bowls and calling out which veggie they want more of and it has become a favorite for weeknight family dinners
Storage Tips
This salad stores beautifully in the fridge in a sealed container for up to three days The flavors actually improve as it sits Just be sure to toss again before serving and leave off the sesame seeds until just before eating to keep them crisp
Ingredient Substitutions
If you are out of cilantro you can use flat leaf parsley for herbal notes Red bell pepper also works well in place of carrots and adds sweetness For a nut free salad simply skip the sesame seeds For gluten free be sure to use tamari instead of soy sauce
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Serving Suggestions
This edamame salad pairs well with grilled tofu grilled chicken or salmon It also works as a base for grain bowls with quinoa or rice For gatherings I love serving it as a colorful picnic salad or a side to summer rolls
Cultural and Historical Roots
Edamame is a staple in East Asian cuisines enjoyed both as a snack and in recipes celebrating its unique pop and protein content This salad adapts those roots with a creative twist on an Asian inspired vinaigrette balancing tangy salty nutty and sweet flavors in every bite
Frequently Asked Questions
- → What gives this salad its savory flavor?
The umami comes from a blend of soy sauce, sesame oil, and grated fresh ginger in the dressing.
- → Can I use frozen edamame?
Yes, simply defrost and briefly boil the edamame before incorporating with the other ingredients.
- → How do I make the salad gluten-free?
Swap soy sauce for tamari, which is a gluten-free alternative with a similar taste profile.
- → What vegetables are best for texture?
Shredded carrot and cabbage, along with diced cucumber, offer the ideal crunch and freshness.
- → How long can I store leftovers?
Keep the salad covered in the fridge for up to three days; toss well before serving again.
- → Can I make the dressing sweeter or tangier?
Adjust with a bit more honey for sweetness or extra rice vinegar to add tang, according to your taste.