Asian Edamame Salad (Printable format)

Bright, protein-rich Asian edamame with crunchy veggies and a zesty sesame ginger dressing.

# List of ingredients:

→ 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 thinly sliced green onions
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 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 mixture and toss thoroughly to coat.
05 - Sprinkle toasted sesame seeds and chopped fresh cilantro on top. Serve immediately or chill for 30 minutes to enhance flavors.

# Expert Suggestions:

01 -
  • It comes together in less time than ordering takeout, but tastes like you've spent hours on it.
  • The dressing wakes up every single vegetable with that perfect balance of salty, sweet, and spicy.
  • It's genuinely good for you, packed with plant protein and the kind of crunch that keeps you coming back for more.
02 -
  • Don't skip cooling the edamame after cooking—warm edamame will wilt the fresher vegetables and make the dressing separate.
  • Toast your own sesame seeds if possible; the difference between store-bought toasted and freshly toasted is genuinely night and day.
  • The dressing tastes better when it sits for a few minutes, so there's no rush to eat this the moment it's done.
03 -
  • If you can't find toasted sesame oil, you can toast regular sesame seeds in a dry pan and grind them into a paste, though the oil is worth seeking out.
  • A small piece of ginger, about the size of your thumbnail, grated on a microplane makes more difference than you'd think.
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