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.
This edamame salad is a delicious and simple raw salad that you will fall in love with. The light and simple dressing pairs perfectly with the veggies in the salad.
Edamame Salad Key Ingredients
- Edamame: The superstar of this salad, edamame (or soybeans) is a great source of fiber and protein with 18.4 grams of protein and 8.1 grams of fiber per cup. I recommend buying a bag of frozen shelled edamame and thawing it for this recipe.
- Vegetables: In addition to the edamame we are using red bell peppers, cucumbers, and red onions.
- Dressing: In addition to the edamame and vegetables, a few ingredients, soy sauce, sesame oil, lime juice, ginger, chili paste, and brown sugar make the up the dressing.
Edamame Salad Dressing Tips
- Sesame Oil is a must for this recipe. While oil in general is a base for most dressings, the sesame oil brings a flavor that can’t be replaced by olive oil.
- Lime Juice brings an acidity that balances the flavors perfectly. It also has a really unique flavor that you won’t get if you use lemon juice instead.
- 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.
Make Ahead
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.
Storing Leftovers
Cucumber edamame salad can be stored in an airtight container in the refrigerator for up to four days. I would argue that this salad is even better the second day, though you will lose a little bit of the crunch of the vegetables.
Other Great Salads
If you are looking for other great salad recipes, here are some of my other favorites:
If you try this edamame salad recipe or any of my other recipes, please leave me a comment and let me know what you think!
Edamame Salad
Ingredients
- 8 ounces edamame see note 1 (226.8 grams)
- 1 red pepper deseeded and diced small
- 1/2 large cucumber diced
- 1/2 small red onion diced small
- 1/4 cup soy sauce see note 2
- 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
- sesame seeds for garnish
Instructions
- In a large bowl mix together the edamame, red pepper, cucumber, and red onion.8 ounces edamame, 1 red pepper, 1/2 large cucumber, 1/2 small 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.1/4 cup soy sauce, 3 tablespoons sesame oil, 1 1/2 tablespoon lime juice, 1 1/2 tablespoon ginger, 1 clove garlic, 1 – 2 teaspoon red chili paste, 1/2 teaspoon brown sugar
- Pour the dressing over the vegetables. Toss to combine. Garnish with sesame seeds and enjoy.sesame seeds
Notes
- Shelled frozen edamame works great for this recipe, just allow it to thaw before you use it.
- Please note that if you would like this salad to be gluten-free, you will need to buy a gluten-free soy sauce or tamari.
Lynne says
Looks like a delicious and easy recipe and one I can’t wait to make! I love hearing farmers’ stories. What they do, and commitment and passion they have for it is so incredible. Thanks for sharing, Lisa!