This simple Asian Edamame Salad packs a punch of flavor! Shelled edamame, cucumbers, red bell pepper and cilantro are all tossed in a sesame vinaigrette. It’s a salad you won’t be able to leave alone!
Love edamame? Try this orange tofu and edamame stir-fry.
This post has been updated since it was originally published on 9/11/2019
Why you’ll love it
The texture – There’s plenty of crunch in this salad thanks to the cucumber and red bell pepper. Shelled edamame is soft with a little bit of bite to it. Finish it with toasted sesame seeds for additional crunch.
Meal prep – This is a salad that holds up well for 3-4 days so it’s a great option if you meal prep or want a side dish to have on hand for a dinner later in the week.
Quick and easy to make – This edamame salad only takes 15 minutes to make! Thanks to the convenience of shelled edamame that can be found in the frozen vegetables section at the grocery store, it’s a breeze to make.
- Shelled edamame – You can usually find it in the frozen vegetable section at the grocery store.
- Red bell pepper – Sweet and crunchy.
- Cucumber – Persian or English cucumbers work best for this recipe. They’re extra crunchy and you don’t need to peel them. If using an English cucumber I do recommend scooping out the seeds.
- Green onions
- Sesame seeds – Toast the sesame seeds for the best flavor. You can use white or black sesame seeds.
- Rice vinegar – A mild vinegar often used in Asian cooking.
- Soy sauce or tamari – Tamari is a gluten-free version of soy sauce.
- Toasted sesame oil – Has a strong sesame flavor that works well in this salad. Because of it’s strong flavor you don’t need very much.
- Honey – The sweetener for the vinaigrette. Use maple syrup to make the salad vegan.
- Sriracha – Adds a spicy element to the salad. Use more or less depending on how spicy you like your food.
- Ground ginger – Fresh, a little sweet and a little spicy.
How to make Asian edamame salad
Make the vinaigrette – The salad is dressed in a slightly sweet sesame vinaigrette. I used the same ingredients for this vinaigrette as I did in the vinaigrette for this Asian Sesame Chicken and Cashew Salad. I highly recommend trying this salad if you haven’t already. Whisk or shake all of the ingredients for the vinaigrette together in a bowl or jar with a lid.
Chop the vegetables – Chop the cucumber and red bell pepper into a similar size as the shelled edamame. This way you’re sure to get a little bit of everything in each bite. Add all of the vegetables along with the edamame, cilantro, and sesame seeds to a serving bowl.
Dress the salad – Pour the vinaigrette over all of the salad ingredients. I usually start by adding half the vinaigrette and then tasting to see if it needs more. If needed add a little salt and pepper as well. The salad can be served immediately or let if refrigerate for an hour so the flavors marry together.
Health Benefits of Edamame
- Edamame is high in protein making it an excellent option for vegetarians and vegans. One cup of edamame contains 18.5 grams of protein.
- It’s full of fiber, 8 grams per cup to be exact. Eating foods rich in fiber have been found to help lower your risk of heart disease.
- One cup of edamame contains over half of the recommended daily intake of manganese for adults. Manganese is responsible for building strong bones.
- Edamame is full of vitamins, nutrients and antioxidants that help strengthen the immune system.
Are soy foods safe for women?
There’s plenty of debate over whether women should eat soy products due to estrogen-like compounds found in the plant. I found this Soy article on breastcancer.org to be informative and helpful in answering any questions.
Do I Need to Use Sesame Oil?
Yes. The sesame oil adds a unique flavor that you won’t get from any other kind of oil. I realize you don’t use very much, but that’s because it has an intense, strong flavor. If you omit it, I’m afraid the salad will lack quite a bit of flavor. You’ll want to store the sesame oil in the fridge because it can go bad quickly.
Gluten-Free and Vegan Options
To keep the salad gluten-free be sure to use tamari versus soy sauce and always buy low sodium when possible. Low sodium is what I use in all of my recipes and if you aren’t using it you may need to cut back on the amount the recipe calls for. To make the salad vegan, simply swap the honey for maple syrup or agave.
What to serve with edamame salad
- Korean Sloppy Joes with Sweet and Spicy Cucumbers
- Teriyaki Shrimp and Pineapple Skewers
- Sesame Chicken Meatball Bowls
- Any type of grilled protein. I often make it with this honey sriracha salmon.
More Asian Inspired Recipes
Did you make this Asian Edamame Salad? I’d love if you’d leave a recipe rating and review below.
- 12 ounces shelled edamame
- 1 cup diced English or Persian cucumbers
- 1 red bell pepper, diced
- 2 green onions, sliced thin
- 1/4 cup chopped cilantro
- 2 teaspoons sesame seeds
- 2 tablespoons rice wine vinegar
- 2 teaspoons olive oil
- 1 teaspoon sesame oil
- 1 teaspoon low sodium tamari or soy sauce
- 2 teaspoons honey, maple syrup or agave for vegan
- 1/2 teaspoon sriracha
- 1/4 teaspoon ground ginger
- In a large bowl combine all of the salad ingredients.
- In a small bowl or mason jar whisk or shake all of the vinaigrette ingredients together until combined.
- Pour the vinaigrette over the salad and toss everything together. Serve immediately or cover and refrigerate until ready to serve.
Amount Per Serving: Calories: 110Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 286mgCarbohydrates: 14gFiber: 2gSugar: 10gProtein: 4g