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 itâs great served alongside a main dish like grilled meat or fish, it can also hold its own as a light lunch.Â 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 Recipeâ
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 saladâ
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.
Crunchy Edamame Salad
- 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
- 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!