Edamame Salad: This Best Asian Edamame Salad is easy to make but has a lot of flavor! A sesame vinaigrette is used to toss edamame that has been shelled, cucumbers, red bell pepper, and cilantro together. You won’t be able to stop eating this salad! Love edamame? Try this stir-fry of orange tofu and edamame.
This Edamame Salad will satisfy your edamame cravings! It is a flavorful, healthy side dish with fresh cucumbers, crunchy red peppers, and creamy feta cheese that is sure to become a new favorite.
This recipe is the result of my collaboration with Best Food Facts. Let’s discuss edamame! It has long been a favorite of our family, both straight out of the pod and in a variety of delicious recipes.
This Edamame Salad is THE BEST, and it has a firm, hearty texture that works especially well in salads. It has crispy cucumbers (our favorite), red onion, red pepper, and feta cheese, in addition to fresh edamame, for a flavor combination that never fails to please.
When I was on a recent trip with Best Food Facts, it was one of those recipes that made me fall in love with edamame all over again. The trip was all about soy, from talking to soy farmers to getting nutrition advice from a dietitian to cooking with soy products. Edamame was just one example.
And let’s just say that by the time the trip was over, not only did I have a newfound passion for edamame, but also for soy foods in general. And I’ll tell you exactly why in the following paragraphs.
I partnered with Best Food Facts to bring you this recipe.
Let’s talk edamame! It has long been one of our family’s favorites… not only straight from the pod, but as an addition to so many delicious recipes. It has a firm, hearty texture that holds up especially well in salads, and this Edamame Salad just happens to be THE BEST. Not only is it packed with fresh edamame, but it also has crispy cucumbers (our favorite), red onion, red pepper, and feta cheese for a flavor combination that always hits the spot!
It’s one of those recipes that makes you fall in love with edamame all over again… which is exactly what happened to me on a recent trip with Best Food Facts. The focus of the trip was all things soy – from talking with soy farmers to learning from a dietitian about soy nutrition to cooking with soy products. Not the least of which was edamame!
And let’s just say… by the end of the trip I had a new found passion, not only for edamame, but for soy foods in general. And if you read on below, I’ll tell you exactly why!
what you’ll need for this recipe
Shelled edamame (aka mukimame) – This recipe calls for about 2 1/3 cups of shelled edamame, which can be found in the frozen food section near the frozen vegetables. It can either be purchased in the shell (edamame) or pre-shelled (mukimame).
Cucumbers –This salad’s delicious crunch comes from the cucumbers, which are the ideal complement to the edamame. You can substitute regular or English cucumbers for the 1 1/2 cups of chopped mini (Persian) cucumbers I added.
Pepper red –This salad benefits from the flavor, color, and texture of one cup of red pepper. Although you are welcome to use miniature bell peppers sliced into rings, I used regular-sized, chopped bell peppers. You can also use any other color pepper instead.
Red onion: I added 1/3 cup of finely chopped red pepper not only for its distinct flavor but also for its additional color. I would recommend using a green onion in its place if you want to try something different. White would also go well together, but it would have a stronger flavor.
Feta cheese: I used 8 ounces of feta cheese to give this salad a creamy flavor. Although I prefer the flavor and texture of chunk feta, crumbled can be used in place of cubed if desired.
Vinaigrette: To bring out the flavors in this salad, a simple vinaigrette made with olive oil, lemon juice, fresh parsley, and salt and pepper is just enough. Don’t like parsley? Feel free to use your preferred fresh herbs or minced cilantro instead.
how to make best edamame salad
Make the vegetables. If necessary, shell the edamame and chop the cucumbers, peppers, and red onion for the vegetables. Put them away.
Cut the cheese into cubes or pieces. Crumble or chop chunk feta cheese into 1/2-inch pieces before using it in this recipe. You can skip this recipe if you use crumbled feta.
Mix the vinaigrette. In a small jar or other container with a lid, combine the vinaigrette ingredients. Shake well after the lid is closed.
Assemble & enjoy. In a medium mixing bowl, combine the feta, edamame, cucumbers, peppers, red onion, and vinaigrette. Combine by tossing. Enjoy.
Table of Contents
Why you’ll love it
The texture: The red bell pepper and cucumber add a lot of crunch to this salad. Emamame with shells has a slight bite but is soft. For more crunch, top it with toasted sesame seeds.
Meal prep : This salad keeps well for three to four days, making it an excellent choice for meal prep or as a side dish for a dinner later in the week.
This edamame salad is quick and simple to make—it only takes 15 minutes to prepare! It is simple to prepare because shelled edamame can be found in the frozen vegetables section of the grocery store.
The ingredients
- Shelled edamame – In most grocery stores, you can typically find it in the frozen vegetable section.
2. Red bell pepper – Crispy and sweet.
3. Cucumber – For this recipe, Persian or English cucumbers are ideal. They don’t need a peel, and they’re extra crunchy. I would definitely recommend scooping out the seeds if you use an English cucumber.
4. Green onions-Soy sauce can be made gluten-free with tamari.
5. Cilantro–
6. Sesame seeds – The best flavor comes from toasting the sesame seeds. Sesame seeds, either black or white, can be used.
7. Rice vinegar –a common Asian cooking ingredient is a mild vinegar.
8. Soy sauce or tamari –Soy sauce can be made gluten-free with tamari.
9. Toasted sesame oil – possesses a robust sesame flavor that complements this salad well. It has a strong flavor, so you don’t need much.
10. Honey – the vinaigrette’s sweetener. To make the salad vegan, use maple syrup.
11. Sriracha –makes the salad taste more spicy. Depending on how spicy you like your food, use more or less.
12. Ground ginger – Fresh, a touch sweet, and a touch spicy.
How to make Asian edamame salad
Make the vinaigrette – A sesame vinaigrette with a hint of sweetness is used to dress the salad. This vinaigrette was made with the same ingredients as the Asian Sesame Chicken and Cashew Salad’s vinaigrette. If you haven’t already, I highly recommend giving this salad a try. In a bowl or jar with a lid, combine all of the vinaigrette ingredients by whisking or shaking.
Chop the vegetables –Cut the red bell pepper and cucumber into pieces that are the same size as the shelled edamame. You’ll always get a little bit of everything in each bite this way. In a bowl for serving, combine all of the vegetables with the edamame, cilantro, and sesame seeds.
Dress the salad –Pour the vinaigrette over everything in the salad. Usually, I start with half of the vinaigrette and taste to see if more is needed. Add a pinch of salt and pepper if necessary. The salad can be served right away or kept in the refrigerator for an hour to marry the flavors.
Health Benefits of Edamame
- Edamame is an excellent choice for vegans and vegetarians due to its high protein content. There are 18.5 grams of protein in one cup of edamame.
- There are 8 grams of fiber in each cup. It has been found that eating foods high in fiber can lower your risk of heart disease.
- Over half of an adult’s recommended daily intake of manganese can be found in one cup of edamame. Manganese is needed to build sturdy bones.
- Vitamins, nutrients, and antioxidants found in edamame support the immune system.
Are soy foods safe for women?
Due to the plant’s estrogen-like compounds, there is a great deal of debate regarding whether women should consume soy products. This Soy article on breastcancer.org was instructive and answered any questions I had.
Should I Use Sesame Oil?
Yes. The flavor that comes from the sesame oil is unlike anything else. I know you don’t use much of it, but that’s because it has a strong, intense flavor. I worry that the salad won’t be as flavorful without it. The sesame oil should be kept in the refrigerator because it can spoil quickly.
Gluten-Free and Vegan Options
Use tamari instead of soy sauce and always buy low-sodium products to keep the salad gluten-free. All of my recipes call for low sodium, so if you don’t use it, you may need to reduce the amount in the recipe. Simply substitute maple syrup or agave for the honey to make the salad vegan.
What to serve with edamame salad
- Sloppy Joes from Korea with sweet and sour cucumbers
- Skewers of Teriyaki Shrimp and Pineapple
- Bowls of Sesame Chicken Meatballs
- any kind of grilled meat. With this honey-sriracha salmon, I frequently prepare it.
More Asian Inspired Recipes
- Sesame and Asian Cucumber Salad
- Bowls of Asian Turkey Meatballs
- Bowls of beef bulgogi
- Steak with Asian Flak
- In a Bowl, Egg Rolls
This Asian Edamame Salad was your creation. If you would, please rate and review the recipe below.
Asian Edamame Salad
Ingredients
Salad
- Damame shelled, 12 ounces
- 1 cup chopped Persian or English cucumbers
- diced one red bell pepper
- two thinly sliced green onions
- 1/4 cup cilantro chopped
- Sesame seeds, 2 teaspoons
Vinaigrette
- 2 tbsp. vinegar made from rice wine
- Olive oil, 2 teaspoons
- 14 cup sesame oil
- 1 teaspoon soy sauce or tamari with low sodium
- For vegans, 2 teaspoons of honey, maple syrup, or agave
- Sriracha, 1/2 teaspoon
- 1/4 cup grated ginger
Instructions
- Combine all of the ingredients for the salad in a large bowl.
- Whisk or shake the vinaigrette ingredients together in a small bowl or mason jar until well combined.
- Toss the salad with the vinaigrette after it has been poured over. Cover and refrigerate until ready to serve, or serve immediately.
Information about the nutrition: SERVING SIZE: 1 YIELD: 4
Calories: 110; total fat: 5g; saturated fat: 1g; trans fat: 0g; unsatisfied fat: 4g; cholesterol: 0 mg; sodium: 286 mg; carbohydrate hydrate: 14 g; fiber: 2 g; sugar: 10 g; protein: 4 g
Categories: Side Dishes and Salads.
Tags: Asian, edamame, red bell pepper, cucumber, gluten-free, salad, sesame seeds, side dish, vegetarian
