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Shelled Edamame Salad with Citrus Honey Ginger Dressing

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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!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 !!!!

A bowl of edamame salad with ginger dressing made with shelled edamame.

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!) 

 

Jar of ginger dressing poured over edamame salad in a bowl.

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
  • 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, diakon, 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. 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.
  • EAT!

 

Interested in more summer salads? Check out my..

4.8 from 10 votes
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
Edamame Salad with Ginger Vinaigrette
Prep Time
20 mins
Total Time
20 mins
 

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!

Course: Salad
Cuisine: Asian
Keyword: edamame recipes, edamame salad, ginger dressing, shelled edamame
Servings: 5 servings
Calories: 245 kcal
Author: Nancy
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
  • 1 Tbsp. chopped ginger
  • 1/4 cup canola oil
  • Salad:
  • 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
Instructions
  1. 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.
  2. Combine all the salad ingredients in a bowl. Drizzle with the dressing and toss to combine.
Recipe Notes

I really recommend using a blender for the dressing in order to get a smooth emulsion. 

 

Nutrition Facts
Edamame Salad with Ginger Vinaigrette
Amount Per Serving (1 cup)
Calories 245 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 1g 5%
Sodium 315mg 13%
Potassium 452mg 13%
Total Carbohydrates 15g 5%
Dietary Fiber 4g 16%
Sugars 7g
Protein 8g 16%
Vitamin A 64.4%
Vitamin C 57.7%
Calcium 5.1%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

Something Else for Your Table

Avocado, Tomato and Poached Egg Salad
Chopped Cauliflower Salad
Seared Panela Salad with Sherry Vinaigrette
This shelled Edamame Salad with a citrus honey ginger dressing is spoon licking good !!! This zippy dressing is one you'll want to drizzle over everything! #edamame #edamamesalad #gingerdressing
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Comments

  1. THIS SOUNDS FABULOUS…JUST PINNED IT. I HAVE ADDED THE FROZEN/THAWED EDAMAME TO REGULAR SALADS BEFORE…BUT THIS SOUNDS BETTER…AND THAT DRESSING!!!
    JUST PINNED IT. HOPE ALL IS WELL, MY FRIEND.
    MARY ANN

    Reply

  2. Nancy,

    l made this salad tonight. lt was DELICIOUS for my tummy and my eyes. The dressing was magnificent! This salad doesn’t require a lot of dressing. l added some diced zucchini. Next time l’ll add black beans like Jessa suggested. Thanks for posting this!

    Reply

  4. This picture looked so good, then I read the ingredients and HAD to make it! All I can say is WOOOOWWWW!!! I LOVE this dressing, and the fusion of other ingredients gives my tastebuds an orgasm! I made this salad for a large group of ladies gathering for a networking luncheon tomorrow (I tripled the recipe); I can’t wait to see their reaction to this delicious salad – THANK YOU!!!

    Reply

  5. Thank you for the post! I eat salad most days for lunch, which can get boring sometimes. I tried this instead, and I really love the combination of flavors. It was a welcome change from the norm for me. Thanks again!

    Reply

    • Hi Joy!

      I am SO happy you enjoyed the salad – nothing makes me happier than hearing from people who have enjoyed the recipes on this site … you truly made my day!!

      Reply

  6. OMG this salad is absolutely delicious. So love the ginger vinaigrette. My husband and son loved it and asked me to pack some in their lunch for the next day. I doubled up on the vegetables used more like 1 cup of each. I wouldn’t change anything on this recipe. Found your site while reviewing Kayln’s Kitchen. Thanks for sharing.

    Reply

    • Hi Chris!!

      So happy that you and your family loved the salad! Adding the additional vegetables sounds terrific – the best thing about these kinds of recipes is that you can adapt them !!!

      Reply

  12. Looks amazing! I love everything based on veggies or herbs, and this salad is so inspiring! Never had edamame before, but sounds like another type of beans I will love. I must check if I can find it in my area.

    Reply

  20. Beautiful salad Nancy and I’m with you on making your own dressings. I can not remember the last time I had a bottle of dressing in my fridge but I can guarantee you it was Hidden Valley Ranch. No matter that my daughter would eat all those I made for salads; she had to have that dressing and only that dressing for french fries. Go figure huh?

    Reply

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