Asian Edamame Salad Fresh (Printable version)

Bright, protein-rich edamame mixed with crisp veggies and a flavorful sesame ginger dressing.

# What you 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 with cold water to stop 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 - In a small bowl, whisk together soy sauce or tamari, rice vinegar, toasted sesame oil, maple syrup or honey, grated ginger, minced garlic, lime juice, and chili flakes if using.
04 - In a large bowl, combine cooked edamame, shredded carrots, red bell pepper, and green onions. Pour dressing over the mixture and toss well to coat evenly.
05 - Sprinkle toasted sesame seeds and chopped fresh cilantro over the salad. Serve immediately or chill for 30 minutes to enhance flavors.

# Expert Advice:

01 -
  • It comes together in barely 15 minutes, which means you can make it on a Tuesday night without thinking twice.
  • The sesame-ginger dressing is so good you might find yourself making extra just to drizzle on other things.
  • It's packed with plant protein and so visually bright that it actually makes you want to eat your vegetables.
02 -
  • Don't skip toasting your own sesame seeds if you can help it—store-bought pre-toasted ones lose their fragrance quickly and the difference in a 2-minute investment is enormous.
  • Cold edamame won't absorb dressing the way warm or room-temperature ones will, so let them cool just enough to handle but dress them while they still have some warmth.
03 -
  • If you buy edamame in the pod, you'll need about 4 cups unshelled to get 2 cups of beans, but shelled frozen edamame cuts out that step entirely and tastes just as good.
  • Grate your ginger over a small bowl to catch the juice, then add both the ginger and its liquid to the dressing—that's where the concentrated flavor lives.
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