Asian Edamame Salad (Printable Version)

Fresh edamame, crisp veggies, and a zesty sesame ginger dressing create a protein-packed, flavorful dish.

# What You'll Need:

→ Salad

01 - 2 cups shelled edamame (fresh or frozen)
02 - 1/2 cup shredded carrots
03 - 1/2 cup thinly sliced red bell pepper
04 - 2 green onions, thinly sliced
05 - 2 tablespoons toasted sesame seeds
06 - 1 tablespoon chopped fresh cilantro (optional)

→ Sesame Ginger Dressing

07 - 2 tablespoons low-sodium soy sauce or tamari (for gluten-free)
08 - 1 tablespoon rice vinegar
09 - 1 tablespoon toasted sesame oil
10 - 1 tablespoon maple syrup or honey
11 - 1 teaspoon freshly grated ginger
12 - 1 small garlic clove, minced
13 - 1 teaspoon lime juice
14 - 1/4 teaspoon chili flakes (optional)

# How To Make It:

01 - Bring a medium pot of water to a boil. Add shelled edamame and cook for 3 to 4 minutes until vibrant green and tender. Drain and rinse under cold water to halt cooking.
02 - Heat a dry skillet over medium heat. Toast sesame seeds for 1 to 2 minutes until golden and aromatic. Set aside.
03 - In a small bowl, whisk together soy sauce or tamari, rice vinegar, toasted sesame oil, maple syrup or honey, grated ginger, minced garlic, lime juice, and chili flakes if using.
04 - Combine cooked edamame, shredded carrots, sliced red bell pepper, and green onions in a large bowl. Pour dressing over and toss thoroughly to coat.
05 - Sprinkle toasted sesame seeds and optional chopped cilantro over the salad. Serve immediately or refrigerate for 30 minutes to enhance flavors.

# Expert Advice:

01 -
  • It comes together in 15 minutes flat, which means lunch on a busy day doesn't have to be boring.
  • The sesame ginger dressing tastes like you spent way more effort than you actually did.
  • It's naturally plant-based and gluten-free without tasting like a compromise.
  • Leftovers taste even better the next day as the flavors settle in together.
02 -
  • Overcooking the edamame by even a minute makes them mushy and sad, so set a timer and don't get distracted.
  • Toasting your own sesame seeds makes a difference so dramatic it almost feels like cheating, and there's no going back once you taste the difference.
  • This dressing breaks and separates if it sits for days, so make it fresh or stir it back together right before serving.
03 -
  • Taste the dressing before you pour it on the salad; if it needs more salt or brightness, adjust it in the bowl instead of guessing.
  • If you're making this ahead, keep the dressing separate and toss right before eating so the vegetables stay crisp.
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