Edamame Salad

This Edamame Salad is fresh, crunchy, and packed with flavor. Made with protein-rich edamame, crisp vegetables, roasted cashews, and a zesty sesame-ginger dressing.

Course Light Meal, Salad, Side Dish

Prep Time 20

Cook Time 5

Total Time 25

Servings People

Calories 415kcal

Author Melissa Huggins

Equipment

1 Small Pot
1 Large Mixing Bowl
1 Colander

Ingredients

For the Salad:

16 ounces frozen shelled edamame + salt for cooking water
1 ½ cups thinly sliced English cucumber
1 cup thinly sliced red cabbage
1 cup carrot matchsticks
5 green onions , thinly sliced
1 cup roasted cashews , unsalted
1 cup roughly chopped cilantro leaves
Sesame seeds for garnish (optional)

For the Dressing:

3 tablespoons rice vinegar or fresh lime juice
2 tablespoons soy sauce or tamari for gluten-free
1 tablespoon toasted sesame oil
1 tablespoon sriracha
1 tablespoon maple syrup
2-3 teaspoons grated ginger
1 large garlic clove , finely grated

US Customary - Metric

Instructions

Bring a small pot of salted water to a boil. Add the edamame and cook according to package instructions, about 4 to 5 minutes. Drain and rinse under cold water until fully cooled, then shake off any excess water well.
Meanwhile, prepare the dressing by whisking together the rice vinegar or lime juice, soy sauce, sesame oil, sriracha, maple syrup, ginger, and garlic in a small bowl or jar.
In a large bowl, combine the cucumber, cabbage, carrots, green onions, and cashews.
Add the cooled edamame and pour the dressing over the salad. Toss until evenly coated, then fold in the cilantro.
Garnish with sesame seeds, if desired. Serve immediately or chill for 15 to 20 minutes to let the flavors meld.

Notes

Vegetables should be as dry as possible before tossing so the dressing clings instead of sliding off. This is especially important if you’ve rinsed or prepped produce ahead. Pat dry before using.
Taste before serving: If needed, add a pinch of salt rather than more soy sauce, since extra soy sauce can make the dressing too thin and watery.

Nutrition