Edamame Salad with Ginger Vinaigrette

Name: Edamame Salad with Ginger Vinaigrette
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: Dressing:; 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; 1/4 cup canola oil; Salad:; 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

+19

Share2

Pin297

308 Shares

Jump to Recipe Print Recipe

Last updated on January 20th, 2019 at 06:06 pm

This easy shelled Edamame Salad with a citrus and honey ginger vinaigrette is spoon licking good! One of my favorite Asian salad 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 like this Thai Cucumber Salad with Lime Dressing or this Thai Coleslaw with Coconut and Lime, Asian salad recipes are among my favorites, and my newest obsession is this Edamame Salad with Ginger Vinaigrette. 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! I always have all the ingredients I need for this Asian salad recipe in my fridge and freezer ( including both shelled edamame and edamame in their pods) I can make this edamame salad pretty much anytime – or when I just need to use up some vegetables!
But the real star of this salad is the dressing! Honestly, this ginger vinaigrette 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, summer meals are a no brainer!

What you need to make this Edamame Salad:

red, orange or yellow bell peppers
cucumbers
red onion
carrots
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, daikon, cooked green beans or zucchini – it’s all good!

What you need to make the Ginger Dressing:

soy sauce
orange juice
honey
ginger
garlic
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. parboiled) 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.
EAT!

Tips for making this Asian Edamame Salad with Ginger Vinaigrette:

This salad is great “as is” but feel free to toss it with greens – it’s delicious!
It’s also terrific with leftover roasted chicken for an additional protein boost.
Using a blender is critical for a smooth dressing.

Want to fork up even more summer salads? Check out these popular summer salad recipes!

If you enjoyed this recipe, I’d love for you to leave me a comment and rate it!! Thanks for visiting A Communal Table!

This easy Asian Edamame Salad with ginger vinaigrette makes a terrific main or side dish. Great for lunches, read on for how else to use this simple salad!

Print Recipe

5 from 10 votes