Asian Edamame Salad (Print)

Protein-packed Asian edamame tossed with fresh veggies and a sesame ginger dressing, finished with toasted seeds.

# Components:

→ 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)

# Directions:

01 - Bring a medium pot of water to a boil. Add edamame and cook for 3 to 4 minutes until bright green and tender. Drain and rinse under cold water to halt cooking.
02 - In a dry skillet over medium heat, toast sesame seeds for 1 to 2 minutes until golden and fragrant. Remove from heat and set aside.
03 - Whisk together soy sauce or tamari, rice vinegar, toasted sesame oil, maple syrup or honey, grated ginger, minced garlic, lime juice, and chili flakes in a small bowl until well combined.
04 - In a large bowl, combine cooked edamame, shredded carrots, sliced red bell pepper, and green onions. Pour dressing over the mix and toss thoroughly to coat.
05 - Sprinkle toasted sesame seeds and chopped fresh cilantro atop the salad. Serve immediately or chill for 30 minutes to enhance flavors.

# Expert Advice:

01 -
  • It comes together in 15 minutes but tastes like you've been planning it all day.
  • The combination of chewy edamame and crisp vegetables keeps things interesting in every bite.
  • One batch lasts for days in the fridge, making it perfect for when you need something already made.
02 -
  • Toasting your own sesame seeds takes two minutes and makes them taste like they belong in a completely different category than the untoasted version.
  • Rinsing the edamame immediately after cooking stops them from turning that dull olive color and keeps them tasting fresh and bright.
03 -
  • Make the dressing while the edamame is boiling and the sesame seeds are toasting so you're not waiting around for anything.
  • If you're prepping this ahead, keep the dressing separate until right before you serve so the vegetables don't get soggy and the sesame seeds stay crispy.
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