Asian Edamame Salad Fresh (Print Version)

A colorful mix of edamame, fresh veggies, and a savory sesame ginger dressing for a quick, healthy dish.

# What You'll Need:

→ Salad

01 - 2 cups shelled edamame (fresh or frozen)
02 - 1/2 cup shredded carrots
03 - 1/2 cup red bell pepper, thinly sliced
04 - 2 green onions, thinly sliced
05 - 2 tablespoons toasted sesame seeds
06 - 1 tablespoon chopped fresh cilantro (optional)

→ Sesame Ginger Dressing

07 - 2 tablespoons low-sodium soy sauce or tamari (for gluten-free)
08 - 1 tablespoon rice vinegar
09 - 1 tablespoon toasted sesame oil
10 - 1 tablespoon maple syrup or honey
11 - 1 teaspoon freshly grated ginger
12 - 1 small garlic clove, minced
13 - 1 teaspoon lime juice
14 - 1/4 teaspoon chili flakes (optional)

# How to Make It:

01 - Bring a medium pot of water to a boil. Add edamame and cook for 3 to 4 minutes until bright green and tender. Drain and rinse under cold water to halt cooking.
02 - In a dry skillet over medium heat, toast sesame seeds for 1 to 2 minutes until golden and fragrant. Remove from heat and set aside.
03 - Whisk together soy sauce or tamari, rice vinegar, toasted sesame oil, maple syrup or honey, grated ginger, minced garlic, lime juice, and optional chili flakes in a small bowl.
04 - In a large bowl, mix cooked edamame, shredded carrots, sliced red bell pepper, and green onions.
05 - Pour the prepared dressing over the salad and toss thoroughly to coat all ingredients evenly.
06 - Sprinkle toasted sesame seeds and optional chopped cilantro on top. Serve immediately or chill for 30 minutes to enhance flavor.

# Additional Tips::

01 -
  • It comes together in 15 minutes flat, making it perfect for weeknight dinners when you're tired but hungry.
  • The sesame ginger dressing is so addictive that you'll find yourself drizzling it on other vegetables and grains.
  • It's naturally vegan and gluten-free, so you're not sacrificing flavor for dietary needs.
  • Every bite delivers different textures—creamy edamame, crispy sesame seeds, tender vegetables—that keep things interesting.
02 -
  • Don't skip the ice bath for the edamame—it stops them from overcooking and keeps them from turning mushy in the dressing.
  • Toast those sesame seeds separately; they turn bitter if they sit too long in the dressing, so add them right before serving.
03 -
  • Prep your ingredients in advance and store them separately, then toss everything together just before serving so the sesame seeds stay crispy.
  • If you're serving this at room temperature, make the dressing slightly stronger than you normally would—cold dulls flavors, so you need the extra punch.
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