Asian Edamame Salad (Printable)

Protein-packed edamame with a sesame ginger dressing and crunchy toasted seeds in a fresh salad.

# What You Need:

→ Salad

01 - 2 cups shelled edamame (fresh or frozen)
02 - 1/2 cup shredded carrots
03 - 1/2 cup red bell pepper, thinly sliced
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 edamame and cook for 3 to 4 minutes until bright green and tender. Drain and rinse under cold water to stop cooking.
02 - In a dry skillet over medium heat, toast sesame seeds for 1 to 2 minutes until golden and fragrant. Set aside.
03 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, maple syrup or honey, grated ginger, minced garlic, lime juice, and chili flakes until combined.
04 - In a large bowl, combine cooked edamame, shredded carrots, red bell pepper, and green onions. Pour dressing over, tossing well to coat evenly.
05 - Sprinkle toasted sesame seeds and fresh cilantro over 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 spent an hour fussing.
  • Packed with plant-based protein that actually keeps you satisfied, not just full.
  • The sesame ginger dressing is so good you'll want to drizzle it on everything.
  • It's equally wonderful served warm right after cooking or chilled for a refreshing side.
02 -
  • The dressing is only as good as your sesame oil—cheap sesame oil tastes flat and watery, so splurge on a good toasted one.
  • Don't salt the salad until after you've tasted the dressing, since soy sauce is already salty and you can easily overdo it.
  • If you make this ahead, store the dressing separately and dress it right before serving, or the vegetables will get too soft and the sesame seeds will lose their crunch.
03 -
  • Make the dressing a few hours ahead and let the flavors deepen together—it only gets better as it sits.
  • If your ginger is particularly fibrous, grate it finely or mince it small so you don't end up with tough little pieces in the dressing.
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