This simple side, Edamame Cilantro Salad Recipe, is bright, beautiful, and bursting with flavor that the whole family will enjoy. It has garlic, protein-packed edamame, corn, and pickled red onions.
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Edamame Cilantro Salad Recipe is not only beautiful it takes just a few minutes to make and the ingredients are easy to keep on hand! Also, it’s a crowd-pleaser and great for potlucks, picnics, and tailgating.
Edamame Cilantro Salad Recipe
I used frozen, shelled edamame which is easier to find and cheaper than fresh. Then I microwaved it according to the instructions on the packet. Edamame is high in protein and a good source of antioxidants and fiber.
For the corn, I used organic frozen in a steam bag. That too was easy to cook in the microwave.
Optional ingredients that you may consider are tomatoes, chickpeas, and/ or avocado. As well, you can easily make it go further by adding pasta.
You can use a store-bought Asian vinaigrette, but I do prefer homemade (listed below).
How to make the best edamame salad
- This is a great make-ahead salad. Make it the day before your event, refrigerate it, and let all the flavors get acquainted.
- Also, Edamame Cilantro Salad Recipe makes a lovely light lunch or side dish.
- You can use all olive oil if you don’t have sesame oil. However, sesame oil gives a really bold, nice flavor.
- Finally, I used Pickled Red Onions. You can use raw or pickled.
More delicious salads
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- Potsticker Pasta Salad
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- Avocado black eyed pea salad
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- Avocado & edamame salad
Edamame Cilantro Salad Recipe is a healthy, light, and super easy main or side dish.
- 2 cups edamame cooked and cooled
- 2 cups corn cooked and cooled
- 1/2 cup red onion pickled and chopped
- 1/3 cup green onions sliced
- 1/4 cup cilantro chopped
- green onions to garnish
- 1 clove garlic minced
- 1 teaspoon ginger minced
- 3 tablespoons olive oil
- 1 tablespoon sesame oil
- 2 tablespoons rice vinegar
- 3 tablespoons low sodium soy sauce
- 1 and 1/2 tablespoons honey
- 1 tablespoon sesame seeds
In a medium bowl combine all salad ingredients.
In another bowl, whisk together dressing ingredients.
Combine the salad and dressing. Serve warm or refrigerate and serve cold.
Store leftovers in the refrigerator up to 3 days in an airtight container.
You can also find great recipes here or at Meal Plan Monday or Weekend Potluck
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