Asian Edamame Salad (Print)

A vibrant salad combining edamame, shredded carrots, bell pepper, and green onions with sesame ginger dressing.

# Ingredients:

→ Salad

01 - 2 cups shelled edamame (fresh or frozen)
02 - 1/2 cup shredded carrots
03 - 1/2 cup thinly sliced red bell pepper
04 - 2 green onions, thinly sliced
05 - 2 tablespoons toasted sesame seeds
06 - 1 tablespoon chopped fresh cilantro (optional)

→ Sesame Ginger Dressing

07 - 2 tablespoons low-sodium soy sauce or tamari (for gluten-free)
08 - 1 tablespoon rice vinegar
09 - 1 tablespoon toasted sesame oil
10 - 1 tablespoon maple syrup or honey
11 - 1 teaspoon freshly grated ginger
12 - 1 small garlic clove, minced
13 - 1 teaspoon lime juice
14 - 1/4 teaspoon chili flakes (optional)

# Directions:

01 - Bring a medium pot of water to a boil. Add edamame and cook for 3 to 4 minutes until bright green and tender. Drain and rinse under cold water to stop cooking.
02 - In a dry skillet over medium heat, toast sesame seeds for 1 to 2 minutes until golden and fragrant. Set aside.
03 - Whisk together soy sauce, rice vinegar, sesame oil, maple syrup or honey, grated ginger, minced garlic, lime juice, and chili flakes in a small bowl.
04 - In a large bowl, combine cooked edamame, shredded carrots, sliced bell pepper, and green onions. Pour dressing over and toss well to coat.
05 - Sprinkle toasted sesame seeds and fresh cilantro on top. Serve immediately or chill for 30 minutes to enhance flavor.

# Expert Tips:

01 -
  • It comes together in 15 minutes, making it perfect for nights when you need dinner fast but refuse to compromise on flavor.
  • The sesame ginger dressing is so good you'll find yourself drizzling it on everything from roasted vegetables to grain bowls.
  • High in protein and naturally plant-based, it actually keeps you full and satisfied, not just temporarily happy.
02 -
  • Don't skip toasting the sesame seeds in a dry pan, it's the difference between a pleasant nutty note and a dressing that tastes genuinely impressive.
  • Drain and rinse the edamame with cold water immediately after cooking or they'll keep cooking in their own heat and turn mushy.
  • Taste the dressing before adding it to the salad because depending on your soy sauce brand, you might want a tiny squeeze more lime juice for balance.
03 -
  • Make a double batch of the dressing because you'll find yourself using it on everything from grain bowls to roasted vegetables for the next week.
  • If you're meal-prepping, keep the dressing separate and toss it in just before eating so the salad stays crisp and doesn't get soggy after a day in the fridge.
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