Last updated on November 14th, 2018 at 09:18 am
Asian Edamame Salad with Ginger Vinaigrette
This easy shelled Edamame Salad with a citrus and honey ginger dressing is spoon licking good! One of my favorite shelled edamame recipes, this salad combines shelled edamame, fresh peppers, carrots and cucumbers all wrapped in an amazing sweet, sour with just-enough-spice dressing !!!!
Summer is coming and that means lots of salads and one of my favorites is this Edamame Salad with a citrusy honey ginger dressing! Made with shelled edamame, it’s a snap to put together and travels beautifully. Backyard BBQ (check) office lunch (check) or ” I’m starving, it’s lunch and there is NOTHING to eat!” – (total check!)
Like just about everyone else, I am trying to work more and more vegetables into my diet and this easy edamame salad is chock full of them! Since these vegetables are typically ones I keep in my fridge and freezer ( including both shelled edamame and edamame in their pods) I can make this salad pretty much anytime – or when I just need to use up some vegetables!
But the real star of this salad is this citrusy, honey ginger dressing! Honestly, this dressing is something you’ll want to drizzle over darn near everything – fresh fish, grilled shrimp, other salads, grilled or roasted chicken, steamed or roasted veggies! With a jar of this zippy dressing in the fridge,
What you need to make this Edamame Salad:
- red, orange or yellow bell peppers
- red onion
- shelled edamame
- fresh cilantro (totally optional!)
- These salad ingredients go great together but feel free to toss it with greens or add in any other vegetables you like or have on hand. Napa cabbage, diakon, cooked green beans or zucchini – it’s all good!
What you need to make the Ginger Dressing:
- soy sauce
- orange juice
- sesame oil
- rice wine vinegar
- vegetable oil
How to Cook Frozen Edamame:
- Frozen edamame comes both in the pod and shelled! For this recipe, I used shelled edamame but if all you have is edamame in the pod, you’ll need to shell them.
- Since the frozen shelled edamame have already been cooked (i.e. par boiled) prior to freezing, you only need to defrost them for this salad.
- To defrost: if you plan ahead, you can defrost them overnight in the refrigerator. But, if you are like me and forget, just run the beans under warm running water for a few minutes. I prefer this to microwaving since I always overcook the edamame!
How to Make Edamame Salad with Ginger Dressing:
It seriously couldn’t be easier!
- Chop your vegetables.
- Add all the dressing ingredients (except the vegetable oil) to a blender and blend.
- Taste and adjust seasonings.
- Pour dressing over salad and toss.
Interested in more summer salads? Check out my..
- 15 Minute French Potato Salad
- Vegetable salad with honey lime dressing
- Watermelon, mint and Cucumber Salad
- Thai Cucumber Salad with Lime Vinaigrette
Edamame Salad with Ginger Vinaigrette
- 3 Tbsp. low sodium soy sauce
- 2 Tbsp. fresh orange juice
- 1 Tbsp. rice wine vinegar
- 1 Tbsp. sesame oil
- 1 Tbsp. honey
- 2 garlic cloves
- 1 Tbsp. chopped ginger
- 1/4 cup canola oil
- 2 cups shelled edamame
- 1/2 cup diced red onion
- 1/2 cup diced persian cucumber
- 1 cup diced red bell pepper
- 1/2 cup shredded carrots
- 1/4 cup minced fresh cilantro
- 1/4 tsp. szechwan pepper Or red pepper flakes
- In a blender combine all the dressing ingredients except the canola oil. Blend until the ginger and garlic are finely minced. Slowly drizzle in the canola oil. Taste and adjust the seasonings.
- Combine all the salad ingredients in a bowl. Drizzle with the dressing and toss to combine.