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Edamame Crunchy Veggie Salad Recipe

Edamame Crunchy Veggie Salad Recipe
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★★★★★

4.8 from 7 reviews

A refreshing and nutritious Edamame Crunchy Veggie Salad that combines protein-packed edamame with a colorful assortment of vegetables, tossed in a flavorful Asian-inspired dressing.

Ingredients

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Salad:

  • 2 cups shelled edamame, fresh or frozen
  • 1 cup carrot, julienned or shredded
  • 1 cup cabbage, finely shredded
  • 1 cup English or Persian cucumber, diced
  • 2 green onions, thinly sliced
  • 1/4 cup fresh cilantro, chopped

Dressing:

  • 2 tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon sesame oil
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon maple syrup or honey
  • 1/2 teaspoon grated fresh ginger
  • 1 tablespoon sesame seeds

Instructions

  1. Prepare Edamame: If using frozen edamame, thaw and cook as instructed. Place beans in a colander, rinse under water, or immerse in a bowl of water. Bring a pot of water to the boil, add the edamame, and cook for 3 to 5 minutes, then drain and cool under cold water.
  2. Combine Salad Ingredients: In a large bowl, add the cooked edamame, shredded carrot, shredded cabbage, diced cucumber, green onions, and chopped cilantro. Mix gently to combine.
  3. Prepare Dressing: In a separate bowl, whisk together soy sauce, sesame oil, extra virgin olive oil, rice vinegar, maple syrup or honey, and grated ginger until fully emulsified.
  4. Dress and Marinate: Pour the dressing over the salad base and toss thoroughly to coat all ingredients. Cover and let rest for 10 to 15 minutes to allow flavors to meld.
  5. Finish and Serve: Toss the salad gently once more. Sprinkle sesame seeds over the top before serving. Serve chilled or at room temperature.

Nutrition

Keywords: Edamame Salad, Veggie Salad, Asian Salad, Healthy Salad

Find it online: https://foodbylina.com/edamame-crunchy-veggie-salad-recipe/