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Crunchy Asian Edamame Salad

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A vibrant salad bursting with fresh vegetables, edamame, and a zesty dressing, perfect for lunch or as a flavorful side dish.

Ingredients

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  • 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
  • 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, minced
  • Salt and pepper to taste

Instructions

  1. Cook the edamame according to package instructions, usually boiling for about 5 minutes until tender. Drain and rinse under cold water to stop the cooking process. If using fresh edamame, cook in boiling water for about 3-4 minutes, then drain. Allow to cool.
  2. Combine the cooked edamame, diced red bell pepper, shredded carrots, diced cucumber, shredded red cabbage, sliced green onions, and chopped cilantro in a large mixing bowl. Toss gently to combine.
  3. Whisk together the rice vinegar, soy sauce, sesame oil, honey or agave syrup, grated ginger, and minced garlic in a small bowl to make the dressing.
  4. Pour the dressing over the salad mixture and toss to ensure everything is well-coated.
  5. Add toasted sesame seeds and gently mix again. Season with salt and pepper to taste.
  6. Let the salad sit for at least 15 minutes before serving to allow the flavors to meld. Toss once more before serving.

Notes

For more flavor, use fresh ginger in the dressing and consider adding some spicy elements, like red pepper flakes.

Nutrition

Find it online: https://www.nailzspa.com/crunchy-asian-edamame-salad-recipe/

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