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

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.
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Ingredients
See recipe card for quantities.

Visual Step-by-Step Instructions
This visual step-by-step instruction will help you along the way โ definitely recommended if youโre 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 โ Stir 2 tablespoons of peanut butter, tahini, nut butter, or mayo into the dressing.
- Spicy โ Drizzle the salad with chili oil or stir some chili paste/red pepper flakes into the dressing.
- Nuts โ Replace sesame with toasted cashews.
- Vegetables โ Feel free to mix in some diced red bell peppers, avocado, red cabbage, carrots, radishes, or raw veggies of choice.
- Grains โ 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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๐ Recipe
Cucumber Edamame Salad
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Ingredients
- 2 cups shelled edamame, see notes
- 6 mini cucumbers, or 1 english cucumber, diced
- 2 scallions, only green parts, finely slices
- 1 bunch cilantro, minced
- 1 chili pepper, seeded & sliced
- 2 tbsp toasted sesame seeds
Dressing
- 2 tbsp lime juice
- 1 tbsp toasted sesame oil
- 1 tbsp soy sauce
- 2 tsp maple syrup
- 2 tsp ginger, grated
- 1 tsp miso paste
Instructions
- If using frozen edamame: Bring a pot of water to a boil. Add frozen edamame and simmer for 5 minutes. Drain and rinse with cold water.
- Add edamame, cucumbers, scallions, cilantro, chili, and toasted sesame seeds in a large bowl.
- Mix all the ingredients for the dressing in a small bowl.
- Drizzle the dressing over the salad and toss well!
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