My edamame bean salad recipe is quick, fresh, and ridiculously easy to prepare. Ready in just 20 minutes, it's loaded with fresh veggies, like diced red peppers and tomatoes, then tossed with a flavorful homemade garlic-soy-sesame dressing. It’s a super versatile side dish that’s sure to become a fast favorite.
Soy glad you're here
I’ve been making riffs on this Edamame Bean Salads for ages now, ever since my cousin brought a tiny cardboard box of overpriced edamame salad that she’d bought at one of those big organic markets (you know, rhymes with schmole schmoods) to a potluck I was hosting.
I took one look at the ingredient list and knew I could reverse-engineer a home version that would be just as delicious (probably more!) and cost a fraction of the price.
You know we're big fans of vegetarian recipes showcasing beans here on HNL, and once you’ve cracked the code to making bean salads like this one, you’ll never be suckered into those overpriced salad bars again. It’s bean salad liberation, and everyone is invited.
This recipe calls for frozen, shelled edamame. If you've got edamame beans still in the pods, try this ridiculously good spicy garlic edamame instead!
Let's make edamame salad together!
This recipe is SO easy to make. You'll find specific quantities for the ingredients and instructions in the recipe card at the end of this post. But for now, join me for a quick visual walk-though.
Make the dressing
Whisk together the rice vinegar, sesame oil, soy sauce, honey, ginger, and garlic to make your dressing.
Combine the ingredients
In a large bowl, combine edamame, diced red pepper, chopped tomatoes, cilantro, and cranberries.
Mix it up!
Pour the dressing over top of the salad, and mix well to combine. That’s it! You’re done!
Serve!
Oh yeah, we're ready to go!
If you’re taking it to a party or a potluck, you can always add the dressing right before you serve to ensure the flavors are as fresh as possible.
Simple Edamame Salad with Soy Sesame Dressing
Ingredients
- 1 pound frozen shelled edamame about 3 ½ cups
- 1 large red pepper diced
- ½ pint baby plum tomatoes sliced in half
- 1 cup chopped cilantro
- 2 medium green onions thinly sliced
- ½ cup dried cranberries
- 1 Tablespoon honey or other liquid sweetener
- 1 Tablespoon grated ginger
- 1 clove garlic grated or crushed
- ¼ cup light soy sauce I prefer Bragg's liquid aminos
- ¼ cup seasoned rice vinegar
- 3 Tablespoons sesame oil
Instructions
- Bring a large pot of water to the boil, and salt generously. Add the edamame, and boil for about 5 minutes, or whatever time is indicated on your package. Drain well, and set aside.1 pound frozen shelled edamame
- In a small bowl whisk together the rice vinegar, sesame oil, soy sauce, ginger, garlic, and honey to make the dressing.1 Tablespoon honey, 1 Tablespoon grated ginger, 1 clove garlic, ¼ cup light soy sauce, ¼ cup seasoned rice vinegar, 3 Tablespoons sesame oil
- In a large bowl combine the edamame, diced pepper, tomatoes, cilantro, green onion, and cranberries.1 large red pepper, ½ pint baby plum tomatoes, 1 cup chopped cilantro, 2 medium green onions, ½ cup dried cranberries
- Pour the dressing over and give everything a good mix. Garnish with extra cilantro, and serve.
Notes
- Nutrition values are an estimate only.
- Edamame salad will last for about 3 days in your fridge.
Rachel says
Definitely one to make again. The Asian style dressing was yummy and made it feel different from salads with similar basic ingredients. It received high unprompted praise from my husband! My two children also ate it happily (without the dressing). Leftovers kept extremely well too.
Katie Trant says
So glad you enjoyed this, Rachel!
Laura T (@TheSpicedLife) says
Love this salad. I especially love wild rice and since I can buy it by big bagfuls at Costco here in the States I am going to go wild with it! 🙂
themuffinmyth says
I see what you did there 😉 If you love wild rice you should definitely check out the original wild rice and chickpea salad. It's a really great one as well.
Kathryn says
I love these kind of salads that are just packed full of good stuff & this salad sounds like it has such a great balance of flavours and textures. Delicious!
themuffinmyth says
Yes and yes! It's crammed with good things, and is a flavour / texture experience to say the least. Let me know if you try it out 🙂
kellie@foodtoglow says
Love the mix of sweet and savoury, soft and crunchy - texture and taste heaven. And I can NEVER leave well enough alone. Not done me too much harm I am glad to say. Hope you got that review done.
themuffinmyth says
Oh gosh no. But I did get the floors washed, laundry done, mattress flipped, post written... you know how it goes 🙂