asian edamame salad

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By Phyllis Gesch
from Round Rock, TX

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.

serves 2
prep time 10 Min
method No-Cook or Other

Ingredients For asian edamame salad

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

How To Make asian edamame salad

  • 1
    Start with your shelled edamame in a medium-sized bowl.
  • 2
    Add in red bell pepper, carrots, cabbage, and cilantro.
  • 3
    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.
  • 4
    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!
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