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This Asian Edamame Salad is a true taste sensation! It’s crunchy, fresh, protein-rich, and tossed in a delicious Miso dressing!

Once you’ve prepared this Edamame Salad, it’ll be unforgettable. It’s all about a vibrant, fresh, and utterly delicious Edamame Salad that’s not just a feast for the eyes but a powerhouse of nutrition. Whether you’re a long-time lover of edamame or just curious about incorporating more plant-based goodies into your meals, this salad is going to be a game-changer for you.

Why You’ll Love This Salad

Texture – Thanks to the shelled edamame and cucumber, the salad is exceptionally crunchy and fresh. The toasted sesame seeds add an extra bite.
Flavor – The Asian ginger-miso dressing is very flavorful, with the perfect balance between sweet and savory.
Quick & Easy to Prepare – The easy edamame salad recipe is simple and quick to make in just 15 minutes. Chop vegetables, mix dressing, combine, and serve!
Meal-Prep Friendly – It can be prepared well in advance! A great choice for a side dish or a weeknight dinner.
Diet-Friendly – It’s very healthy, vegan, gluten-free, and rich in protein!

What Is Edamame?

Edamame are soybeans harvested before they are fully mature! They are typically served in Japanese restaurants or sushi bars as an appetizer or as a healthy snack with beer.

The pods are boiled in water, sprinkled with salt flakes, and then enjoyed warm by hand. However, only the green soybeans, which are pulled from the pods with the teeth, are edible. The pod itself is not edible!

Edamame is very healthy, protein-rich, low in fat, and low in calories. With 10g of protein and 5g of fiber per 100g, they should be preferred over any other unhealthy snack.

You can find Edamame in most grocery stores or any Asian store. They are available unshelled, with the whole pod, or shelled. Always go for frozen edamame if possible! Frozen shelled edamame are much fresher, better in taste, and have a different crunch than the canned version.

Ingredients

See recipe card for quantities.

Shelled Edamame – Best to use frozen edamame. Canned edamame often don’t taste as fresh and delicious as those from the freezer aisle.
Mini Cucumbers – Mini cucumbers are a bit crunchier, less watery, and don’t contain as many seeds. They can be replaced with one English cucumber, but you should remove the seeds to make the salad less watery.
Scallions – Use only the green part.
Chili – Optional! If you don’t like it spicy, leave the chili out. You can also spice up the salad with Sriracha or Sambal Oelek.
Cilantro – A must in any Asian salad! Please omit it if you don’t like it. You could use mint instead.
Toasted Sesame Seeds – Add a great crunch and nutty flavor!
Lime Juice, Toasted Sesame Oil, Soy Sauce, Maple Syrup, Ginger, Miso Paste – These ingredients make the Asian dressing. It’s very light! If you like, you can add some minced or grated garlic. Lime juice can also be replaced with rice vinegar. Omit miso paste if you don’t have it at home (you don’t have to buy a pack of miso paste just for this recipe – just use some salt for seasoning and it’s all good). 😉

Visual Step-by-Step Instructions

This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner!

Cook Edamame: Bring a pot of water to a boil. Add frozen edamame and simmer for 5 minutes. Drain and rinse with cold water. This step is only necessary if using frozen shelled edamame! Canned ones do not need to be cooked!
Chop Ingredients: Finely chop cilantro, remove the seeds and slice chili into fine rings, slice scallion into fine rings, and dice cucumbers.
Prepare Dressing: Mix all the ingredients for the dressing in a small bowl.
Assemble: Place edamame, cucumbers, scallions, cilantro, chili, and toasted sesame in a large bowl. Drizzle dressing over the salad and toss well!

Variations

Creamy Dressing – Stir 2 tablespoons of peanut butter, tahini, nut butter, or mayo into the dressing.
Spicy – Drizzle the salad with chili oil or stir some chili paste/red pepper flakes into the dressing.
Nuts – Replace sesame with toasted cashews.
Vegetables – Feel free to mix in some diced red bell peppers, avocado, red cabbage, carrots, radishes, or raw veggies of choice.
Grains – Serve the salad with cooked quinoa or Asian noodles for a main dish.

Storage Instructions

This Asian edamame salad can be prepared up to a day in advance and stored in the fridge, allowing the flavors to meld together even more.

Store leftovers in an airtight container in the fridge. Stays fresh for 2 days.

More Asian Salad Recipes

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📖 Recipe

Aline Cueni

I’m a girl who loves to cook and bake delicious homemade food. Let me help you to incorporate more plant-based foods into everyday life! Vegetarian & vegan recipes can be anything but boring.

Cucumber Edamame Salad