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–+ servings

Edamame Salad

This edamame salad is a light, healthy dish combining tender edamame beans with crisp vegetables and a bold sriracha-lime dressing. It’s topped with fresh herbs and crunchy peanuts, making it a quick and flavourful option for a refreshing meal or side.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Vegan Recipes
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes
Course Quick & Easy, Salads
Cuisine Asian
Servings 6 servings
Calories 251 kcal

Equipment

1 saucepan
1 mandoline or a sharp knife
1 large salad bowl

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 300 g frozen shelled edamame
  • 65 g red cabbage
  • 65 g white cabbage
  • 80 g carrot
  • 1 red pepper
  • 2 spring onions sliced on the bias
  • 3 Tbsp chopped mint
  • 3 Tbsp chopped coriander
  • 75 g salted peanuts roughly chopped
  • 2 Tbsp white sesame seeds
  • 2 Tbsp black sesame seeds

FOR THE DRESSING:

  • 2 Tbsp extra-virgin olive oil
  • 1 Tbsp toasted sesame oil
  • 2 Tbsp lime juice
  • 1 Tbsp rice vinegar
  • 2 tsp tamari sauce
  • 2 tsp grated ginger
  • 1 garlic clove grated
  • 1/2 to 1 tsp sriracha
  • ¼ tsp salt
  • maple syrup to taste

Instructions
 

  • Bring a saucepan of water to the boil. Once boiling, add a generous pinch of salt. Add the edamame and blanch for 2–3 minutes. Drain and rinse under cold running water to cool, then drain thoroughly and set aside.
    300 g frozen shelled edamame
  • Finely shred the red and white cabbage using a mandoline or a sharp knife.
    65 g red cabbage, 65 g white cabbage
  • Grate the carrot on the coarse side of a box grater.
    80 g carrot
  • Remove the seeds and stem from the pepper and cut into small dice.
    1 red pepper
  • Make the dressing by whisking together all its ingredients.
    2 Tbsp extra-virgin olive oil, 1 Tbsp toasted sesame oil, 2 Tbsp lime juice, 1 Tbsp rice vinegar, 2 tsp tamari sauce, 2 tsp grated ginger, 1 garlic clove, 1/2 to 1 tsp sriracha, ¼ tsp salt, maple syrup
  • Assemble the salad: Place the edamame, red cabbage, white cabbage, carrot and red pepper into a large salad bowl.
  • Toss in the dressing.
  • Add the spring onions, mint, coriander, peanuts, and both white and black sesame seeds. Toss again until everything is well combined, then serve.
    2 spring onions, 3 Tbsp chopped mint, 3 Tbsp chopped coriander, 75 g salted peanuts, 2 Tbsp white sesame seeds, 2 Tbsp black sesame seeds

Nutrition

Serving: 1servingCalories: 251kcalCarbohydrates: 14gProtein: 11gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 0.01gSodium: 295mgPotassium: 512mgFiber: 6gSugar: 4gVitamin A: 3145IUVitamin C: 43mgCalcium: 123mgIron: 3mg

Find this recipe online:

Edamame Salad

https://theflexitarian.co.uk/recipe-items/edamame-salad/