This Edamame Salad is a simple recipe that makes for a great side dish! Done in 10 minutes, you will love all the flavors in this fast salad.
I am so excited to be working with the United Soybean Board and Best Food Facts to bring you this great soy based recipe.
Over my history of blogging, I have been lucky enough to attend a few farm trips, spending time with farmers and learning so much. You may remember last year when I shared with you my Edamame Hummus and Vegetarian Chili after meeting with soy farmers in Maryland.
Recently I had the great opportunity to talk about sustainability in food and farming with some experts over Zoom.
I was so grateful to speak with farmers Dave Walton and Brent Renner out of Iowa. We also spoke with Janet Helms, Global Sustainability Developer for IKEA and Shannon Toliver, Social Responsibility and Environmental Sustainability Manager for White Castle.
Every single time I talk to farmers, I am blown away by how much they care for the land that they farm and what goes into the food they grow.
Sustainability in Farming
Dave and Brent both own farms that have been in their families for generations. When asked what sustainability means to them, they compared themselves to a link in a chain. Each generation tries to leave the land in better shape than the generation before, describing themselves as “good stewards” of the resources they have been given.
Both farmers continually educate themselves on better technology. They said technology in farming is constantly evolving and sustainability is at the forefront. For example, they are working on limiting the amount that they need to till the land. This has a lot of benefits, including reducing erosion and the release of carbon.
Dave described developing technology that will use robots to look at individual crops, thus honing the amount of fertilizer or pesticide that is needed down to a single crop. This will reduce the amount of chemicals used over all.
I was struck over and over by how much thought and care goes into them preserving the land and resources for future generations to come. They don’t just care about their fields, they care about the environment as a whole.
Edamame Salad Ingredients
Both Dave and Brent farm soy fields, so I thought it would be great to share with you a delicious soy based recipe. This Edamame Salad starts with soy beans and is so easy.
- Red Pepper
- Red Onion
- Soy Sauce
- Sesame Oil
- Lime Juice
- Chili Paste
- Brown Sugar
Edamame Salad Dressing
The dressing for this salad combines flavors in a way that makes it the perfect compliment to the vegetables. A few things to consider:
- The Sesame Oil is a must for this recipe. It brings a flavor that can’t be replaced by Olive Oil.
- We add Lime Juice because it brings an acidity that balances the flavors perfectly.
- If you don’t keep a jar of Chili Paste in your refrigerator, please change that. It is a delicious way to add heat to recipes. I call for between 1 and 2 teaspoons. Add one teaspoon and taste the dressing to see if you want more.
This recipe can be made the day before. However, the vegetables won’t be as crisp. They will soften in the dressing when kept in the refrigerator overnight. It is still delicious, just a different consistency. Perhaps one you will like even more.
Edamame Salad can be stored, covered, in the refrigerator for three to four days.
Other Great Salads
If you are looking for other great salad recipes, here are some of my other favorites:
- 8 ounces edamame (frozen works well, thaw first)
- 1 red pepper deseeded and diced small
- 1/2 large cucumber diced
- 1/2 small red onion diced small
- 1/4 cup soy sauce
- 3 tablespoons sesame oil
- 1 1/2 tablespoon lime juice
- 1 1/2 tablespoon ginger minced
- 1 clove garlic minced
- 1 – 2 teaspoon red chili paste add 1 teaspoon, taste the dressing and add more to bring a little more heat if desired
- 1/2 teaspoon brown sugar
- In a large bowl mix together the edamame, red pepper, cucumber, and red onion.
- In a measuring cup, mix together the soy sauce, sesame oil, lime juice, ginger, garlic, 1 teaspoon red chili paste, and brown sugar. Whisk well and then add more chili paste if you would like more heat.
- Pour the dressing over the vegetables. Mix to combine. Serve and enjoy. Keep left overs in an air tight container in the refrigerator for 3 to 4 days.