Asian Edamame Salad

5
Phyllis Gesch

By
@zachsbiggestfan

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.

Rating:

☆☆☆☆☆ 0 votes

Serves:
2
Prep:
10 Min
Method:
No-Cook or Other

Ingredients

  • 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

How to Make Asian Edamame Salad

Step-by-Step

  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!

Printable Recipe Card

About Asian Edamame Salad




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