Edamame Salad Recipe

Cook edamame

Bring a medium pot of salted water to a boil. Add the frozen shelled edamame and cook for 3–4 minutes until bright green and tender. Drain and rinse under cold running water (or ice bath) to stop cooking. Drain thoroughly and transfer to a large mixing bowl.

Prepare vegetables

While the edamame cooks, peel and grate the carrot or julienne it to measure 1/2 cup. Seed the red bell pepper and cut into small dice to make 1/2 cup. Peel (if desired) and quarter the cucumber lengthwise, scoop seeds if watery, then slice thinly or dice to make 1 cup. Thinly slice the scallions on the diagonal to yield about 3 tablespoons. Roughly chop the cilantro if using.

Add the prepared cucumber, red bell pepper, carrot, scallions, and cilantro (if using) to the bowl with the drained edamame. Toss gently to combine so the salad ingredients are evenly distributed.

Sprinkle the toasted sesame seeds over the combined salad and toss lightly after dressing is added (next steps).

Make dressing

In a small bowl or jar, combine the soy sauce, rice vinegar, toasted sesame oil, neutral oil, honey or maple syrup, lemon juice, grated ginger, minced garlic, red pepper flakes (if using), salt, and black pepper. Whisk or shake vigorously until honey is dissolved and the dressing is emulsified.

Taste the dressing and adjust as needed: more soy for saltiness, more honey/maple for sweetness, more rice vinegar or lemon for acidity, or a pinch more sesame oil for nuttiness.

Pour the dressing over the salad ingredients and toss thoroughly to coat everything evenly. Let sit at room temperature for 5–10 minutes to allow flavors to meld, or chill for 15–30 minutes for a cold salad.

Give the salad a final taste and adjust seasoning with a little extra salt, pepper, or a squeeze of lemon if desired. Serve garnished with an extra sprinkle of toasted sesame seeds and a few extra chopped scallions or cilantro leaves.