Crunchy Asian Edamame Salad for a Fresh Flavor Boost
This Crunchy Asian Edamame Salad is a vibrant, protein-packed dish that is quick and easy to prepare, making it a perfect choice for busy weeknights.
Equipment
- large mixing bowl
- Small bowl for dressing
- pot for boiling
Ingredients
For the Salad
- 2 cups Shelled edamame fresh or frozen
- 1 medium Red bell pepper diced
- 1 cup Shredded carrots
- 1 medium Cucumber diced
- 1 cup Shredded red cabbage
- 4 stalks Green onions sliced
- ¼ cup Fresh cilantro chopped
For the Dressing
- 3 tablespoons Rice vinegar
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Honey or agave syrup
- 1 tablespoon Fresh ginger grated
- 2 cloves Minced garlic
For the Topping
- 2 tablespoons Toasted sesame seeds
- to taste Salt
- to taste Pepper
Instructions
Step-by-Step Instructions
- Cook the edamame by bringing a pot of water to a boil and cooking frozen edamame for 5 minutes until tender. Drain and rinse with cold water.
- In a large mixing bowl, combine the cooled cooked edamame, red bell pepper, carrots, cucumber, and red cabbage. Add the green onions and cilantro, tossing to combine.
- In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey or agave syrup, ginger, and garlic until well-blended.
- Pour the dressing over the salad mixture and gently toss until everything is well-coated.
- Sprinkle sesame seeds over the salad and gently fold them in. Season with salt and pepper to taste.
- Cover the salad and let it sit for at least 15 minutes before serving to allow the flavors to meld together.
Notes
For best results, use fresh edamame and allow the salad to chill before serving for enhanced flavors.
Nutrition
Serving: 1servingCalories: 180kcalCarbohydrates: 16gProtein: 9gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gSodium: 200mgPotassium: 300mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg
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