Edamame Salad
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Edamame salad is hearty, easy to make, and full of texture. It’s great as a side dish or something light to keep in the fridge for lunch. You can mix it up based on what you have on hand, and it still works.
We love this with Blackstone Steak and Rebel Yell cocktail.
Edamame salad
We like this Edamame salad because it’s quick and holds up well in the fridge for a couple of days. Buy shelled, frozen edamame. It saves time and skips the extra step of shelling by hand.
Edamame is a good source of plant-based protein and fiber. It also has iron, calcium, and a bit of healthy fat. This salad gives you protein, some carbs, and a mix of vitamins from the vegetables.
Ingredients and Substitutions
The full recipe for edamame salad with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- Edamame. You can swap in green peas or chopped snap peas if you don’t have edamame. Or, add a cup for variety.
- Carrots. If you’re short on time, use pre-shredded carrots.
- Red cabbage
- Green onions. Red onion works too.
- Soy sauce
- Rice vinegar. Or, add a squeeze of lemon for brightness.
- Sesame oil
- Honey
- Sesame seeds
You can toss in cooked quinoa or shredded chicken to make it more filling. Also, canned beans like black beans can be added for more texture and protein.
Edamame Salad Tips
This salad is good cold and stays fresh for up to three days. If it starts to dry out in the fridge, stir in a small spoonful of dressing or a bit of olive oil before serving.
Feel free to add pasta to this dish. Edamame pairs well with pasta. Also, try it with zucchini, squash, cucumbers, tomatoes, and corn.
Edamame Salad Frequently Asked Questions
Cook it according to the package directions. Next, I like to rinse it to remove some of the saltiness, then drain it and pat it dry with paper towels or a clean kitchen towel.
To change up the dressing, edamame taste wonderful with teriyaki, soy, garlic, and sweet chili. It’s a versatile vegetable.
Conclusion
This edamame salad is a flexible recipe that doesn’t take long to put together. It’s a nice break from heavy meals and gives you something fresh to eat anytime.
If you like this edamame salad, here’s a few more recipes you’ll enjoy.
Edamame Salad
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Ingredients
- 1and ½ cups (7 oz | 200 g) cooked shelled edamame
- 1 medium (1.8 oz | 50 g) carrot shredded
- 1 cup (2.8 oz | 80 g) red cabbage shredded
- 2 tablespoons green onions chopped
- 1 tablespoon (0.5 fl. oz | 15 ml) soy sauce
- 1 tablespoon (0.5 fl. oz | 15 ml) rice vinegar
- 1 tablespoon (0.5 fl. oz | 15 ml) sesame oil
- 1 teaspoon honey or maple syrup
- 1 teaspoon sesame seeds toasted
Instructions
Step 1: Make the Dressing
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and honey or maple syrup until smooth.
Step 2: Combine the Ingredients
- In a large bowl, combine edamame, shredded carrot, red bell pepper, and green onions.
- Pour the dressing over and toss until everything is evenly coated.
Step 3: Garnish & Serve
- Top with toasted sesame seeds and serve immediately or chill for 10–15 minutes for extra flavor.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.