Easy Edamame Salad
Fresh and crunchy edamame, snap peas, cucumber and sesame seeds tossed in a rice vinegar and soy sauce dressing. The best part? This easy edamame salad is super healthy, lasts days in the fridge and takes about ten minutes to make!
What I love about this salad is that it’s super-healthy (hello protein and antioxidants!), it’s quick and easy to make and most importantly… it’s absolutely delicious!
Edamame salad can be served so many different ways. It’s great in a homemade sushi bowl or alongside steamed rice, Chili Crisp Cucumber Salad and Miso- Honey Salmon. It can be topped with grilled chicken or seared tuna for extra protein. It’s even great as a side dish for picnics and BBQs.
Ingredients You’ll Need:
Here’s everything you need to make this salad: one bag of frozen, shelled edamame, cucumber, snap peas, green onion, rice vinegar, sugar, toasted sesame oil, soy sauce and toasted sesame seeds.
Recipe Steps:
Step 1. Make the Dressing
To make the dressing simply pour all of the ingredients into a small jar or container with a tight-fitting lid and shake vigorously until evenly combined.
Step 2. Toss and Serve
Place all of the ingredients in a large bowl then pour in the dressing. Toss to combine. Serve or store right away.
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.
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Crunchy Edamame Salad
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 soy sauce
- 1 tbsp sugar
- 2 tbsp toasted sesame oil
- 1 tbsp toasted sesame seeds
Instructions
- Defrost the edamame either in the microwave or by running it under cool water.
- Place all of the dressing ingredients into a small jar and shake vigorously until evenly combined.
- 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 five days.
Great Recipe. I use it of all the Edamame recipes since it’s all shades of green. I like the aesthetics. I use the baby cucumbers to get more crunch to the salad. I also blanch the Edamame from frozen for about 10-15 seconds & rinse in cold water, faster. Sometimes I add some Shichimi. Passed it on to mom’s in daughter’s class.
Yummm!! Super quick and easy to make and perfect for a light dinner.
Thank you Lily! Glad you liked it! <3
Hey, this was really good! I made it for work, and it was the perfect light lunch.