Quick & Easy Asian Edamame Salad with Sesame Ginger Dressing
Make this fresh, crunchy edamame salad for a fast, protein-packed lunch or a simple side dish. The sesame ginger dressing adds bright flavor.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: 4 servings 1x
- Category: Side Dish
- Method: No Cook
- Cuisine: Asian Inspired
- Diet: Vegan
Ingredients
Scale
- 2 cups frozen shelled edamame, thawed
- 1 cup cucumber, diced
- 1 cup carrots, shredded or julienned
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon sesame seeds, toasted, for garnish
Instructions
- Place the thawed edamame in a medium bowl.
- Add the diced cucumber, shredded carrots, diced red bell pepper, and chopped red onion to the bowl with the edamame.
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, and honey or maple syrup to create the sesame ginger dressing.
- Pour the dressing over the salad ingredients.
- Toss everything gently until the vegetables and edamame are evenly coated with the dressing.
- Cover the salad and chill in the refrigerator for at least 15 minutes to allow the flavors to blend. This is great for meal prep salads.
- Before serving, sprinkle with toasted sesame seeds.
Notes
- For a richer flavor, lightly roast the edamame in a dry pan over medium heat for 5 minutes before cooling and adding to the salad.
- If you prefer a peanut dressing recipes flavor, substitute 1 tablespoon of peanut butter into the dressing mixture.
- This salad keeps well for up to three days, making it excellent for healthy lunch ideas and meal prep salads.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6
- Sodium: 450
- Fat: 9
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 7
- Protein: 11
- Cholesterol: 0