Edamame Salad

I remember the first time I tried making an edamame salad at home and it was on one of those hot summer days when the last thing I wanted to do was turn on the stove so I looked around my kitchen and found a bag of frozen edamame some cherry tomatoes and crunchy cucumbers which gave me the perfect excuse to create something light and colorful. That first bite made me pause because it was exactly what I needed something crisp refreshing and surprisingly filling all in one bowl.

Since then this edamame salad has become a go-to option for me whether I’m hosting brunch serving a quick lunch or prepping meals for the week and the best part is how easy it is to customize it based on whatever fresh veggies I have on hand and a quick drizzle of sesame dressing always ties everything together in the most satisfying way.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Edamame – A protein-packed base that adds a hearty bite to the salad
• Cherry tomatoes – Juicy and sweet they add a burst of freshness
• Cucumber – Offers crunch and balances the flavors beautifully
• Carrots – Shredded for color and natural sweetness
• Red bell pepper – Brings in a crisp texture and a pop of brightness
• Fresh parsley – For herby notes and a boost of color
• White onion – Adds a little sharpness to contrast the sweetness
• Sesame seeds – Lightly toasted for nuttiness and texture
• Olive oil – Helps coat the vegetables and carries the flavors
• Rice vinegar – Gives a tangy kick to balance the oil
• Soy sauce – Deepens the flavor with an umami touch
• Honey – Lightly sweetens the dressing for balance
• Garlic – Finely minced for savory depth
• Tools You’ll Need
• Mixing bowl – To toss all the ingredients together evenly
• Cutting board – For prepping the vegetables
• Sharp knife – Helps you slice everything neatly and safely
• Small bowl – To whisk the dressing ingredients together
• Measuring spoons – So you can get the right flavor balance in your dressing
• Salad tongs or large spoon – For mixing and serving

Instructions

Step 1: Prep the Edamame

I start by cooking the frozen edamame according to the package instructions and I usually boil them for about 4-5 minutes then drain and let them cool completely before adding to the salad.

Step 2: Chop the Veggies

While the edamame cools I slice the cucumbers thinly halve the cherry tomatoes dice the red bell pepper finely chop the onion and parsley and shred the carrots so that everything is bite-sized and ready to mix.

Step 3: Make the Dressing

In a small bowl I whisk together olive oil rice vinegar soy sauce honey and minced garlic and I like to taste and adjust based on what I’m craving that day – sometimes a little more vinegar for extra tang!

Step 4: Combine Everything

In a large mixing bowl I combine the edamame tomatoes cucumber carrots pepper onion and parsley then pour the dressing over the top and toss everything together gently until evenly coated.

Step 5: Add Sesame Seeds

Finally I sprinkle in the sesame seeds right before serving so they stay nice and crunchy and sometimes I’ll toast them quickly in a dry pan for even more flavor.

Tips

If you’re prepping ahead I keep the dressing separate until just before serving to avoid soggy veggies

I sometimes add avocado for extra creaminess or top it with grilled tofu for a full meal

Using English cucumber helps reduce extra moisture since it has fewer seeds

For a spicier twist I like to add a dash of sriracha or chili flakes to the dressing

Ways to Serve

As a refreshing lunch with a side of pita or naan

As a vibrant side dish for grilled meats or seafood

Over a bed of mixed greens for an even lighter feel

Inside lettuce cups for a fun appetizer or snack

With rice or quinoa to turn it into a grain bowl

Frequently Asked Questions

Can I make Edamame Salad ahead of time?

Yes absolutely I recommend keeping the dressing separate until you’re ready to eat to keep everything fresh and crisp.

What’s the best way to store Edamame Salad?

I usually keep it in an airtight container in the fridge and it stays great for up to 3 days.

Can I use fresh edamame instead of frozen?

Yes fresh is even better if you can find it just make sure it’s cooked and cooled before adding.

Is this Edamame Salad gluten-free?

You can easily make it gluten-free by using tamari or coconut aminos instead of regular soy sauce.

See You in the Kitchen

I hope you’ll give this edamame salad a try! It’s become a staple in my kitchen because it’s so simple refreshing and packed with goodness. Let me know how you enjoy it or if you make any creative twists! Don’t forget to pin it for later or share it with someone who loves healthy colorful meals.

Happy Cooking!

Print