This easy Edamame Salad with ginger dressing is spoon licking good! One of my favorite Asian salad recipes, this salad combines shelled edamame, red bell peppers, carrots, and cucumbers all wrapped in a sweet, sour and just-enough-spice dressing !!!
Summer is coming and cool salads are at the top of my “must make list”. Asian salad recipes like Thai Cucumber Salad with Lime Dressing and Thai Coleslaw with Coconut and Lime are especially appealing! Cool and crunchy, they’re just what I want of a hot day – or night!
My new obsession is this Edamame bean salad. Made with frozen, shelled edamame, it’s a snap to put together! You can totally make it ahead of time and it travels beautifully. Backyard BBQ (check) office lunch (check) or ” I’m starving, it’s lunch and there is NOTHING to eat!” – (total check!).
See why I am in love with this salad??
The real star of this salad though is the dressing! You’ll want to drizzle it over darn near everything – fresh fish, shrimp, other salads, chicken, or steamed or roasted veggies! With a jar of this zippy dressing in the fridge, summer meals are a no brainer!
What you need to make this Edamame Salad:
- red, orange or yellow bell peppers
- cucumbers – I like to use the small Persian ones.
- red onion
- carrots – I like using shredded carrots but you could use diced or sliced carrots.
- frozen, shelled edamame
- fresh cilantro (totally optional!)
What you need to make the Ginger Dressing:
- soy sauce
- orange juice
- fresh ginger
- sesame oil
- rice wine vinegar
- vegetable oil (in a pinch you could use olive oil but I like the neutral flavor of vegetable oil).
How to Make this Edamame Salad Recipe:
It seriously couldn’t be easier!
- Chop the vegetables into bite-sized pieces.
- Place in a large bowl.
- Add all the dressing ingredients (except the vegetable oil) to a blender and blend on high for a minute.
- Taste the dressing and add salt and black pepper if needed.
- Pour dressing over the salad and toss.
Tips for serving this Asian Edamame Salad with Ginger Dressing:
- This salad is great “as is”. But it’s also fabulous tossed with greens or with cold noodles!
- It’s also terrific with leftover roasted chicken for an additional protein boost.
- Sliced green onions, toasted sesame seeds, sliced almonds and crushed up ramen noodles all make delicious toppings. Mix and match to your heart’s desire.
Want to fork up even more summer salads? Check out these popular summer salad recipes!
- Watermelon, mint and cucumber salad
- Hatch Chile and Lemon Rice Salad
- Snow Pea Salad with Pecan Dressing
- Vegetable Salad with Honey Lime Vinaigrette
If you enjoyed this recipe, I’d love for you to leave me a comment and rate it!! Thanks for visiting A Communal Table!
Asian Edamame Salad with Ginger Dressing.
- Cutting board
- Large bowl
- 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 chopped
- 1 Tbsp. chopped ginger
- ¼ cup canola oil
- 2 cups shelled edamame
- ½ cup diced red onion
- ½ cup diced persian cucumber
- 1 cup diced red bell pepper
- ½ cup shredded carrots
- ¼ cup minced fresh cilantro
- ¼ tsp. szechwan pepper Or red pepper flakes
- In a blender combine all the dressing ingredients except the canola oil.
- Blend on medium for 30 seconds and then increase to high for another 30 seconds. Blend until the ginger and garlic are finely minced. Scrape down the blender jar.
- Slowly drizzle in the canola oil.
- Blend again until the dressing is smooth – about 10 seconds.
- Combine all the salad ingredients in a bowl. Drizzle with the dressing and toss to combine.
- This edamame salad can be made up to two days in advance. As the salad sits, the vegetables will become more tender, so if you like a crisper salad, you can prep all the salad ingredients and make the vinaigrette ahead of time and toss just before serving.
- This salad really makes use of the “bits and pieces” in your vegetable crisper drawer. Other vegetables that are delicious in the salad include napa cabbage, zucchini, mushrooms, broccoli and /or snow peas.
- For a smooth dressing, you really need to use a blender.