EDAMAME CILANTRO SALAD RECIPE
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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.
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).
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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 recipe
Edamame Cilantro Salad Recipe
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Ingredients
For the salad
- 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 fresh cilantro chopped
- chopped green onions for garnish
For the dressing
- 1 clove garlic clove minced
- 1 teaspoon fresh 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
Instructions
- 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.
This looks tasty. Adding this to the menu planning for next week.