Description
A vibrant and crunchy Asian Edamame Salad packed with fresh vegetables and tossed in a tangy sesame-ginger dressing. This nutritious salad combines shelled edamame, colorful bell peppers, carrots, cucumber, and cabbage with a flavorful mix of rice vinegar, soy sauce, and toasted sesame seeds, making it a refreshing and healthy dish perfect for any time of day.
Ingredients
Scale
Salad Ingredients
- 2 cups shelled edamame (fresh or frozen)
- 1 red bell pepper, diced
- 1 cup shredded carrots
- 1 cucumber, diced
- 1 cup red cabbage, shredded
- 3 green onions, sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup toasted sesame seeds
Dressing Ingredients
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or agave syrup
- 1 tablespoon fresh ginger, grated
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Cook the Edamame: If using frozen edamame, cook according to package instructions, typically boiling for about 5 minutes until tender. Drain and rinse under cold water to stop the cooking process. For fresh edamame, boil in water for 3-4 minutes until tender. Then drain and allow to cool.
- Combine the Salad Ingredients: In a large mixing bowl, add the cooked edamame, diced red bell pepper, shredded carrots, diced cucumber, shredded red cabbage, sliced green onions, and chopped cilantro. Toss gently to mix well.
- Prepare the Dressing: In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey or agave syrup, grated ginger, and minced garlic until fully blended to create a flavorful dressing.
- Toss Salad with Dressing: Pour the dressing over the salad mixture. Toss thoroughly to ensure every ingredient is coated well with the dressing.
- Add Sesame Seeds and Season: Sprinkle the toasted sesame seeds over the salad and mix gently once again. Season with salt and pepper according to your taste preferences.
- Let Flavors Meld: Allow the salad to rest for at least 15 minutes before serving. This helps the flavors to blend beautifully. Toss the salad once more just before serving.
Notes
- Use fresh or frozen edamame depending on availability; adjusting cooking time accordingly.
- For a vegan option, use agave syrup instead of honey.
- To add some heat, sprinkle some red chili flakes into the dressing.
- Make the salad ahead of time and refrigerate to soak up flavors before serving.
- Serve chilled or at room temperature for best taste.
