Asian Edamame Salad

Phyllis Lawson


Sometimes regular salads get reeeeeeeally boring, so having leftover steamed edamame from a local Chinese restaurant inspired me to make a different kind of salad. Just a few simple ingredients, and this became a wonderful option to the run-of-the-mill leafy types of salad. This recipe makes either a great side dish for grilled chicken, or a tasty main dish for a light lunch.

pinch tips: How to Shuck, Cook, and Cut Corn





10 Min


No-Cook or Other


1 c
edamame, shelled
1 medium
red bell pepper, chopped
1/2 c
carrots, shredded
1/2 c
cabbage, shredded
1 Tbsp
cilantro, chopped
sesame vinaigrette, to taste

Directions Step-By-Step

Start with your shelled edamame in a medium-sized bowl.
Add in red bell pepper, carrots, cabbage, and cilantro.
I use a little help from the grocery store on the vinaigrette, this one is delicious. You can always make your own, though, if you prefer.
I start with about 2 tablespoons of dressing, then toss to coat. Take a taste along the way, and add as much or as little as you like. Refrigerate leftovers, it will keep for a few days. Enjoy!

About this Recipe

Course/Dish: Vegetables, Other Salads, Salads
Main Ingredient: Vegetable
Regional Style: Asian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #FRESH, #edamame, #salad, #asian