Edamame Salad

Crisp veggies and avocado pair with edamame, white beans, and an Asian-inspired ginger garlic dressing in this easy edamame salad recipe.

Course Salad, Side Dish

Cuisine American

Prep Time 15

Cook Time 5

Total Time 20

Servings servings

Calories 318

Author Jessica Hylton

Ingredients

Salad:

1 ½ cups shelled edamame fresh or frozen – 225g
1 ½ cups diced cucumber 200g
1 cup thinly sliced red cabbage 70g
1 cup cooked white beans cannellini or navy beans, rinsed and drained – 165g
½ cup thinly sliced green onions 50g
½ cup chopped fresh cilantro 20g
¼ cup chopped roasted unsalted cashews 30g
1 tablespoon toasted sesame seeds 9g
1 large ripe avocado diced – about 200g

Dressing:

2 tablespoons low-sodium soy sauce 30mL
1 tablespoon rice vinegar 15mL
1 tablespoon lime juice 15mL
1 tablespoon maple syrup 20g
2 teaspoons sesame oil 10mL
1 teaspoon grated fresh ginger 5g
2 cloves garlic minced – 6g
½ teaspoon crushed red pepper flakes 1g

Instructions

If using frozen edamame, bring a pot of water to a boil, add edamame, and cook for 3–4 minutes until tender. Drain, rinse under cold water, and let cool completely.
In a large bowl, combine cooled edamame, cucumber, red cabbage, white beans, green onions, cilantro, cashews, and sesame seeds.
In a small bowl or jar, whisk together soy sauce, rice vinegar, lime juice, honey, sesame oil, ginger, garlic, and red pepper flakes until smooth.
Pour the dressing over the salad and toss gently until evenly coated. Finally, fold in the diced avocado carefully to avoid mashing.
Serve immediately for the best crunch, or refrigerate for 15–30 minutes to let flavors meld.

Notes

Transfer leftover edamame salad to an airtight container and refrigerate for up to 4 days. I don’t recommend freezing this recipe, as the fresh vegetables will lose their texture.

Nutrition