Asian Edamame Salad with Ginger Vinaigrette
This easy Edamame Salad with Ginger Dressing combines shelled edamame, fresh peppers, carrots and cucumbers in a ginger dressing that you will be licking from the spoon! One of my favorite edamame recipes, it comes together in minutes and is perfect for picnics, lunches and just about anything off the grill!
Summer is coming and that means lots of salads and one of my favorites is this Shelled Edamame Salad with 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. This edamame salad with ginger dressing is chock full of them – and ones that I typically keep in my fridge and freezer, including both shelled edamame and edamame in their pods!
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 the 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 you’ll need to shell them.
- Since the frozen 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. 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 beans!
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 edamame recipes? Check out my..
- Charred Edamame with Miso Lemon Dipping Sauce
- Vegetable salad with honey lime dressing
- Mushroom Succotash
This easy Asian Edamame Salad with ginger dressing combines shelled edamame, fresh peppers, carrots and cucumbers in a zippy dressing for a flavor packed salad! One of my favorite edamame recipes, it comes together in minutes and is perfect for picnics, lunches and just about anything off the grill!
- 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 defrosted
- 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.
I really recommend using a blender for the dressing in order to get a smooth emulsion.