Edamame Salad: The Perfect Spring Side Dish

Emily Caruso | Jelly Toast

This fresh and flavorful Edamame Salad is tossed with a sweet and spicy ginger-honey, dressing making it a perfect spring time side dish.

Edamame Salad Picture

While I admit to loving super heavy, rich and decadent foods, when spring rolls around, I am immediately drawn to lighter and brighter fare.

Foods that don't take as much prep, time or heat to make their flavors sing, like this Asian inspired Edamame Salad. I'm sure this is a typical response to the weather warming up and being surrounded by new buds in the garden and a larger variety of produce in the market. So, I feel it's safe to say that I'm not alone in this feeling.

During the warmer months, I like to whip up simple, yet flavorful salads and side dishes to go along with a piece of grilled fish or a chicken recipe. A skewer of shrimp sneaks in from time to time, as well. This Asian-inspired Edamame Salad is my new favorite salad for just such an occasion. It's bright, zippy, and couldn't be easier to throw together.

Edamame Salad Photo

By the way, have you ever tried edamame before? If not, you are in for a real treat. Now, admittedly, one of my favorite ways to eat edamame is steamed and salted in their pod. Preferably alongside an enormous plate of sushi. I will warn you, though, that I can do some serious damage to a bowl of steamed edamame.

Lucky for me, my husband kindly looks the other direction while I glamorously stuff my face. He's probably afraid he'd lose a finger. But I digress...

Edamame is a green soybean and it's packed with protein, making it a perfect vegetarian option, as well. I love the stuff in any form, but for this salad I used frozen edamame because it's so readily available. If you have access to the fresh stuff, by all means, feel free to use it. Tossed with carrots, onion, bell pepper and scallions then dressed with a ginger-honey dressing, this edamame salad makes a beautiful and satisfying side dish to any meal.

    8 Servings

Ingredients

  • 1 pound edamame, (thawed if frozen)
  • 1 red bell pepper, diced
  • 1 red onion, diced
  • 3 scallions, sliced
  • 1 cup carrot
  • 1/3 cup canola oil
  • 1/4 cup rice wine vinegar
  • 1 teaspoon sesame oil, toasted
  • 1 1/2 teaspoons ginger, grated
  • 1 clove garlic, minced or grated
  • 1 tablespoon honey
  • 1/8 teaspoon crushed red pepper
  • salt, to taste
  • black pepper, to taste

Directions

  1. In a large bowl, toss together edamame, red bell pepper, red onion, scallions and carrots.
  2. In a jar with a tight fitting lid (a mason jar works wonderfully for this) pour canola oil, vinegar, sesame oil, ginger, garlic, honey, red pepper flakes and salt and pepper. Replace lid and shake well until the dressing is well blended. Pour dressing over vegetables and toss to coat. Serve!
  3. Extra Edamame Salad can be refrigerated for up to 3 days.

ENJOY!


Edamame-salad-picture

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Rating: 2.9 / 5.0 (72 Votes)
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Emily-caruso

About Emily

Emily is known for her absurdly beautiful food photography and coffee co-dependencies on her Jelly Toast Blog. On Food Fanatic, she shares a third addiction: fabulous snacks.

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    I've made this twice for parties and it was a big hit! I love sesame oil so I used about half sesame oil and half grapeseed oil (just didn't have canola on hand), and reduced the total amount of oil so that it was equal to the vinagar and it was really yummy! Leftover tip: cook it! I tossed some in a hot skillet with broccoli, mushrooms, and bok choy and had an excellent asian stir fry.

    Amber
    bluebonnetsandbrownies.com

    Simply wonderful, Emily! We love edamame too. I usually add it to curries and stir fries - why did I never think to throw it in salad?!