Simple Edamame Salad with Soy Sesame Dressing
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.
Servings 6
Calories 223kcal
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.
Nutrition
Calories: 223kcal | Carbohydrates: 23g | Protein: 10g | Fat: 11g | Saturated Fat: 1g | Sodium: 553mg | Potassium: 521mg | Fiber: 6g | Sugar: 14g | Vitamin A: 1278IU | Vitamin C: 50mg | Calcium: 61mg | Iron: 3mg