Asian Edamame Salad
on Sep 11, 2019, Updated Mar 05, 2026
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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!
One of the things I love most about this Asian edamame salad is the texture. The cucumber and red bell pepper give it crunch, while the shelled edamame adds a soft bite that makes the salad feel satisfying and hearty. I like to finish it with toasted sesame seeds for extra crunch and it pairs perfectly with the toasted sesame oil that’s in the vinaigrette.
It’s also a great recipe if you’re like me and meal prep. The salad keeps for 3-4 days, so you can make it ahead and have a fresh, flavorful side dish ready for dinners during the week. For extra protein you could add in shredded rotisserie chicken or toss in these Thai chicken skewers.
And best of all, it’s incredibly quick to make! Using frozen shelled edamame from the grocery store keeps things simple. The whole salad comes together in about 15 minutes. So easy!
The ingredients
- 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
- Cilantro
- 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 do for my sesame vinaigrette and 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 large mixing bowl or 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.
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
This Asian edamame salad is a fresh and vibrant salad to serve with any Asian-inspired dinner. I often serve it as a side with these Korean Sloppy Joes and Teriyaki Shrimp and Pineapple Skewers. I’ll even swap out the broccoli and use it as a topping for my Sesame Chicken Meatball Bowls.
During the summer months when I’m doing a lot of grilling I serve it with this honey sriracha salmon or Asian flank steak.
Asian Edamame Salad Recipe
Ingredients
Salad
- 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
Vinaigrette
- 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
Instructions
- 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Great recipe! I added 2 stalks of diced celery, since I had some I needed to use up.
I also added 1 cup of organic rainbow quinoa for a heartier salad (great for lunch!!)
How far in advance can this be made with the dressing on?
The salad will keep for several days, so I wouldn’t dress it any more than 2-3 days ahead of time. Personally, I think it tastes best when eaten 1-2 days after the dressing has been added.
Made this recipe with tuna steak, it was absolutely delicious! Added sweetener instead of honey, and no olive oil, to make it lighter.
This will be in my repertoire for sure!
The ginger is fresh or powder will do?
Thank you
Ground ginger (powder) works great.
in case of sesame allergies – oil and seeds both what’s the best substitute?
I would just replace with either avocado oil or olive oil. You’ll be missing the distinct sesame flavor, but the salad will still be good.
For those who don’t have an American sweet tooth, 1 teaspoon of honey/maple syrup is perfect. Other than that, this is a lovely recipe.
I’m an American and I don’t have an obsessive sweet tooth. Maybe instead of putting a whole people in a box, you could go another way. How about that?!
Toasted sesame oil, right? Not just plain kind.