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Home » Salads » Asian Edamame Salad with Ginger Dressing

Published: Jun 21, 2019 · Modified: Mar 31, 2020 by Nancy · This post may contain affiliate links · This blog generates income via ads

Asian Edamame Salad with Ginger Dressing

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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 !!!

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!
Published: 15 Sept 11
Last Updated: 21 June 19

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??

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


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
  • honey
  • fresh ginger
  • garlic
  • sesame oil
  • rice wine vinegar
  • vegetable oil (in a pinch you could use olive oil but I like the neutral flavor of vegetable oil).
large bowl of my favorite asian salad recipe - edamame salad with ginger vinaigrette.

How to Make this Edamame Salad Recipe:

It seriously couldn't be easier!

  1. Chop the vegetables into bite-sized pieces.
  2. Place in a large bowl.
  3. Add all the dressing ingredients (except the vegetable oil) to a blender and blend on high for a minute.
  4. Taste the dressing and add salt and black pepper if needed.
  5. Pour dressing over the salad and toss.
  6. EAT!

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!

Bowl of Edamame Salad with dressing being poured on the top.

Asian Edamame Salad with Ginger Dressing.

Chopped veggies and edamame all wrapped in a zippy dressing, this Asian Edamame Salad with Ginger Dressing is easy and delicious!
4.8 from 10 votes
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Course: Salad
Cuisine: Asian
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 306kcal
Author: Nancy Buchanan

Equipment

  • Knife
  • Cutting board
  • Large bowl
  • Blender

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
  • ¼ cup canola oil
  • Salad:
  • 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

Instructions

  • 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.

Recipe Notes

Notes:

  • 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. 
  •  
 
 

Nutrition

Calories: 306kcal | Carbohydrates: 19g | Protein: 10g | Fat: 22g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 394mg | Potassium: 566mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4025IU | Vitamin C: 59.5mg | Calcium: 64mg | Iron: 2.3mg
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Reader Interactions

Comments

  1. Lucy Lean says

    September 15, 2011 at 9:39 am

    This salad looks so bright and inviting - like you I struggle to do what we all know we should be doing - veggies, exercise, living in the moment...

    Reply
  2. Maria says

    September 15, 2011 at 9:52 am

    Love everything about this salad! Nice work!

    Reply
    • Nancy says

      September 15, 2011 at 10:01 am

      Thanks Maria!! It's very tasty and I love that I can make it ahead of time!!

      Reply
  3. Georgia Pellegrini says

    September 15, 2011 at 4:16 pm

    I love every single ingredient in this!

    Reply
    • Nancy says

      September 15, 2011 at 7:37 pm

      Ah, great minds think alike!:-)!!!

      Reply
  4. Esi says

    September 15, 2011 at 5:25 pm

    After all I ate last night, I could use a fresh salad like this.

    Reply
    • Nancy says

      September 15, 2011 at 7:37 pm

      I know EXACTLY what you mean!!!

      Reply
  5. Allison [Girl's Guide to Social Media] says

    September 15, 2011 at 8:50 pm

    This looks so healthy and flavorful. A great combo! Love it.

    Reply
  6. Judy says

    September 16, 2011 at 5:43 am

    The orange and ginger sound great together in the dressing. Homemade dressings are the best!

    Reply
    • Nancy says

      September 16, 2011 at 8:57 am

      I agree Judy and they truly are simple to make... I always wonder why people don't make them when they are so much better!

      Reply
  7. Barbara | Creative Culinary says

    September 16, 2011 at 10:57 am

    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
    • Nancy says

      September 17, 2011 at 5:46 pm

      It is funny how our kids have their own little quirks!!!

      Reply
  8. Brandon @ Kitchen Konfidence says

    September 16, 2011 at 1:28 pm

    Mmmm, now this is something I could dive into. Looks so healthy and delicious!

    Reply
    • Nancy says

      September 17, 2011 at 5:45 pm

      It definitely is.... on both counts!!

      Reply
  9. Marla {family fresh cooking} says

    September 18, 2011 at 12:44 pm

    Nancy I just love this lunch...for at home or the lunch box 🙂

    Reply
    • Nancy says

      September 19, 2011 at 2:16 pm

      Me too Marla - this salad holds really well so it's perfect!!

      Reply
  10. Sippitysup says

    September 18, 2011 at 4:55 pm

    I could have written this myself and I will take inspiration from it. I know you are a healthy eater, but a few veggies at lunch is great idea for us all. GREG

    Reply
    • Nancy says

      September 19, 2011 at 2:16 pm

      Isn't it the truth?? I definitely need to make more of these types of salads so I'm not tempted to eat poorly!

      Reply
  11. Lentil Breakdown says

    September 18, 2011 at 9:33 pm

    This is my kind of salad with a Nancy spin on it!

    Reply
    • Nancy says

      September 19, 2011 at 2:14 pm

      I thought this might appeal to you!!! Had it for lunch the other day... it was good!!

      Reply
  12. Katie says

    September 19, 2011 at 10:24 pm

    mmmm.... love salads like these! So crunchy and yummy!

    Reply
    • Nancy says

      September 20, 2011 at 4:24 pm

      I do too.. a nice change from greens! Thanks so much for stopping by Katie!

      Reply
  13. Cathy/ShowFoodChef says

    September 19, 2011 at 11:14 pm

    Love those colors, and I can almost taste that crunch. Great recipe!

    Reply
    • Nancy says

      September 20, 2011 at 4:23 pm

      Thanks Cathy!! This was fun to make and to shoot!

      Reply
  14. [email protected] says

    September 20, 2011 at 1:04 am

    They say you eat with your eyes first...I just devoured that dish!

    Reply
    • Nancy says

      September 20, 2011 at 4:22 pm

      Hi Sandy!!

      Awww.. thank you so much!!! So glad you stopped by!!!

      Reply
  15. zerrin says

    September 20, 2011 at 2:35 am

    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
    • Nancy says

      September 20, 2011 at 4:21 pm

      Hi Zerrin!! This is a very easy salad to make and holds very well!! In my area edamame is always in the freezer section - hope you can find some!!!

      Reply
  16. Natalie says

    September 20, 2011 at 6:47 am

    Looks great! I love edamame in salads!

    Reply
    • Nancy says

      September 20, 2011 at 4:20 pm

      Hi Natalie!! I love edamame in salads too - the best part is they don't wilt!!

      Reply
  17. the urban baker says

    September 20, 2011 at 9:22 am

    that is so my kind of dressing. I cannot wait to try this, Nancy. I love all of your recipes and I know that this one is going to be a huge success in my house!

    Reply
    • Nancy says

      September 20, 2011 at 4:20 pm

      That is so sweet!! I hope you enjoy this - the dressing is very light and so you can definitely taste the veggies - hope you enjoy it!!

      Reply
  18. Cookin' Canuck says

    September 20, 2011 at 9:26 am

    This is wonderful, Nancy! I actually have an edamame salad on the menu today, but I'm thinking this one looks much more tempting.

    Reply
    • Nancy says

      September 20, 2011 at 4:18 pm

      Thanks Dara - my husband even liked it.. which is truly saying something since he does not, as a rule, like beans of any sort!!

      Reply
  19. Cat says

    September 27, 2011 at 8:59 pm

    Fantastic salad, thanks for posting - I can't wait for lunch tomorrow!

    Reply
    • Nancy says

      September 28, 2011 at 7:57 am

      Hi Cat!! I hope you like it!!

      Reply
  20. Charlotte Ferreux says

    September 28, 2011 at 9:42 pm

    love you blog and recipe....I posted it on my community blog. Hope you can come check it out http://www.facebook.com/thefrenchiefoodie

    C

    Reply
    • Nancy says

      September 29, 2011 at 8:31 am

      Hi Charlotte!! Thanks for posting the Edamame salad to your facebook page! Hope you enjoy it!!

      Reply
  21. Chris Desoto says

    October 11, 2011 at 9:02 am

    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
    • Nancy says

      October 12, 2011 at 9:24 am

      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
  22. Joy says

    January 24, 2012 at 6:31 am

    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
    • Nancy says

      January 26, 2012 at 11:07 am

      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
  23. Kelli says

    March 19, 2012 at 11:20 pm

    5 stars
    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
    • Nancy says

      March 26, 2012 at 11:47 am

      Hi Kelli,

      Awww... thank you so much for your kind words, you truly made my week!! I hope the ladies like the salad!!!

      Reply
  24. Jessa says

    September 07, 2012 at 9:09 am

    5 stars
    I added black beans to stretch the salad an it's delicious. Your dressing is amazing! I love this salad

    Reply
    • Nancy says

      September 10, 2012 at 7:49 am

      Hello Jessa!! SO glad you liked the salad and I think adding the black beans was brilliant - I bet the colors were gorgeous too!!

      Reply
  25. Rochelle says

    January 15, 2014 at 6:27 pm

    5 stars
    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
    • Nancy says

      January 16, 2014 at 12:25 pm

      Hi Rochelle,

      I am SO glad that you enjoyed the salad!!! Oooh... zucchini would be really good in it as would black beans!

      Reply

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