Dinner

Edamame Salad Recipe

ByLily Monroe January 7, 2026January 7, 2026

Introduction

This refreshing edamame salad is a vibrant combination of fresh vegetables and a flavorful dressing. It’s perfect as a light lunch or a healthy side dish that comes together quickly.

A large white bowl filled with a colorful salad, showing multiple layers of light green edamame beans scattered on top, thin orange carrot sticks, light green cucumber pieces, shredded white cabbage, and fresh dark green cilantro leaves mixed throughout. The salad is sprinkled with small white sesame seeds. The bowl sits on a beige cloth over a white marbled surface. Around the bowl are scattered green onion slices, cilantro sprigs, a small white bowl with green onions, a small white measuring cup with dark soy sauce, a wooden spoon with sesame seeds, and a silver fork and spoon placed crossed near the bottom left of the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups shelled edamame (fresh or frozen)
1 cup carrot, julienned or shredded
1 cup cabbage, finely shredded
1 cup English or Persian cucumber, diced
2 green onions, thinly sliced
1/4 cup fresh cilantro, chopped

Dressing

2 tablespoons low-sodium soy sauce (or tamari for a gluten-free option)
1 tablespoon sesame oil
2 tablespoons extra virgin olive oil
2 tablespoons rice vinegar
1 tablespoon honey
1/2 teaspoon grated fresh ginger

Toppings

1 tablespoon sesame seeds

Instructions

Step 1: If using frozen edamame, defrost and cook them first. Place the edamame in a colander and run water over them, or submerge the colander in a bowl of water to thaw.
Step 2: Bring a pot of water to a boil, add the edamame, and cook for 3-5 minutes or according to package instructions. Drain and let cool, or rinse with cold water to speed cooling.
Step 3: In a large bowl, combine the cooked edamame, carrot, cabbage, cucumber, green onions, and cilantro.
Step 4: In a separate bowl, whisk together soy sauce, sesame oil, olive oil, rice vinegar, honey, and grated ginger until well blended.
Step 5: Pour the dressing over the salad ingredients and toss to coat thoroughly. Cover and let rest for at least 10-15 minutes to let the flavors meld.
Step 6: Before serving, toss the salad again to redistribute the dressing. Sprinkle with sesame seeds and serve chilled or at room temperature.

Tips & Variations

For added crunch, mix in chopped nuts such as almonds or cashews before serving.
Use honey or maple syrup to adjust the sweetness of the dressing to your taste.
Add a splash of lime juice to brighten the flavors.
To make it vegan, substitute honey with maple syrup or agave nectar.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The salad can be served chilled or at room temperature after storage. Toss gently before serving to redistribute the dressing, as it may settle.

How to Serve

A large white bowl filled with a colorful salad containing several layers including shredded light green cabbage, thin orange carrot sticks, bright green edamame beans scattered on top, chunks of pale green cucumber, and dark green cilantro leaves mixed throughout. The salad is sprinkled with small white sesame seeds. The bowl sits on a light beige cloth on a white marbled surface with small bowls of sesame seeds and chopped green onions nearby, along with a silver fork and spoon. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen edamame directly without cooking?

Frozen edamame should be cooked or at least thawed before mixing into the salad to ensure the best texture and flavor.

What can I substitute for fresh ginger in the dressing?

If you don’t have fresh ginger, you can use 1/4 teaspoon of ground ginger as a substitute, though fresh will provide a brighter flavor.

Lily Monroe