Name: Crunchy Edamame Salad
Prep time: 15 min
Ingredients: 1 10oz bag frozen, shelled edamame; 1 english cucumber; 2 heaping cups snap peas, strings and stems removed; 1 scallions; 1/4 c rice vinegar; 2 tbsp sugar; 1 tbsp soy sauce; 1 tbsp toasted sesame seeds

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Fresh and crunchy edamame, snap peas, cucumber and sesame seeds tossed in a rice vinegar and soy sauce dressing! The best part? Its super healthy and takes about ten minutes to make!

What I love about this edamame salad is that while it’s great served alongside a main dish like grilled meat or fish, it can also hold its own as a light lunch. I like to serve it with steamed rice and miso- honey salmon. It reminds me of a trip to my favorite sushi spot with out actually having to leave the house!

Pro Tip: Keep your freezer stocked with frozen shelled edamame! It’s so great to have on hand, not only for this salad but to make sushi bowls or a quick stir fry.

Why I love this Recipe→

It’s super healthy! Edamame is rich in plant based soy protein, fiber and antioxidants!

It takes less than ten minutes to make! Seriously, it’s super quick and easy. Just chop up the veggies and whisk together the dressing and you’re done.

It’s great for meal prep! This salad is one that gets better as it marinates. Store it in the fridge for up to three days.

How to make this edamame salad→

Step one: Defrost the edamame either in the microwave or by running under cold water.

Step Two: Whisk together the dressing ingredients until fully combined.

Step Three: Assemble the salad ingredients in a large bowl.

Step Four: Toss the salad ingredients with the dressing. Serve chilled.

Edamame salad in a white bowl on a blue background.

Crunchy Edamame Salad

Crunchy edamame, snap peas, cucumber and sesame seeds tossed in a rice vinegar and soy sauce dressing!

5 from 3 votes

Print Pin Rate

Prep Time: 15 minutes

Servings:

Calories: 177kcal

Author: Leigh Hyatt Anderson

Ingredients

▢ 1 10oz bag frozen, shelled edamame
▢ 1 english cucumber
▢ 2 heaping cups snap peas, strings and stems removed
▢ 1 scallions

Dressing

▢ 1/4 c rice vinegar
▢ 2 tbsp sugar
▢ 1 tbsp soy sauce
▢ 1 tbsp toasted sesame seeds

Instructions

Defrost the edamame either in the microwave or by running it under cool water.
Whisk together the dressing ingredients.
Thinly slice the cucumber, snap peas and scallions and place everything in a large mixing bowl. Add in the edamame, dressing and a pinch of salt. Toss the salad together until evenly combined. Serve immediately or store in the refrigerator for up to three days!

Notes

Pro Tip: Keep your freezer stocked with frozen shelled edamame! It’s so great to have on hand, not only for this salad but to make sushi bowls or a quick stir fry.

Nutrition

Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!

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