Save The first time I made this salad was during a sweltering July afternoon when my kitchen felt like an oven and cooking anything hot was out of the question. I had just come back from the farmers market with a bag full of bright vegetables and frozen edamame, craving something refreshing but substantial. That lunch became my go-to summer meal ever since.
I served this at a last minute dinner party when my friend announced she was vegan and I had nothing prepared. Everyone stood around the kitchen island, eating straight from the bowl, and someone actually asked for the recipe before they even finished their first bite.
Ingredients
- 2 cups shelled edamame: These little soybeans are the protein powerhouse that makes this salad actually satisfying not just another leafy side dish
- 1/2 cup shredded carrots: They bring a natural sweetness that balances the salty dressing and add this gorgeous orange color throughout
- 1/2 cup red bell pepper: I tried skipping this once to save time and the whole salad tasted flat somehow
- 2 green onions: Their mild onion flavor bridges the gap between the fresh vegetables and the bold sesame dressing
- 2 tablespoons toasted sesame seeds: Do not skip the toasting step raw seeds taste completely different and lack that nutty depth
- 1 tablespoon chopped fresh cilantro: Optional but it adds this fresh herbal brightness that cuts through the rich sesame oil
- 2 tablespoons low-sodium soy sauce or tamari: Regular soy sauce will make this way too salty especially as it chills and flavors concentrate
- 1 tablespoon rice vinegar: Provides just enough acidity to wake up all the other flavors without being harsh
- 1 tablespoon toasted sesame oil: This is the backbone of the entire dressing dont even bother making it without this specific oil
- 1 tablespoon maple syrup or honey: The tiniest bit of sweetness rounds out the salty tangy elements beautifully
- 1 teaspoon freshly grated ginger: Fresh makes such a difference here the jarred stuff has a weird metallic aftertaste
- 1 small garlic clove: Minced finely so you dont bite into big chunks of raw garlic
- 1 teaspoon lime juice: Adds this bright citrusy note at the end that makes the whole dish sing
- 1/4 teaspoon chili flakes: Start here and adjust if you like heat it provides a gentle warmth that builds
Instructions
- Cook the edamame:
- Bring a pot of water to boil and cook the edamame for 3 to 4 minutes until they are bright green and tender. Drain immediately and rinse under cold water to stop the cooking process and keep that vibrant color.
- Toast the sesame seeds:
- Heat a dry skillet over medium heat and add the sesame seeds stirring constantly for 1 to 2 minutes. Watch them like a hawk because they go from perfectly golden to burnt in seconds.
- Whisk the dressing:
- In a small bowl combine the soy sauce rice vinegar sesame oil maple syrup grated ginger garlic lime juice and chili flakes. Whisk until the maple syrup is completely dissolved and everything is emulsified.
- Combine everything:
- In a large bowl toss together the cooked edamame shredded carrots red bell pepper and green onions. Pour the dressing over the vegetables and toss until every single piece is coated.
- Finish and serve:
- Sprinkle the toasted sesame seeds and fresh cilantro over the top. You can eat this right away but letting it chill for 30 minutes makes the flavors even better.
Save This recipe has saved me countless times when I need to bring something to potlucks or picnics because it travels beautifully and actually gets better as it sits. People always assume it took way more effort than it really did.
Make It Yours
I have added thinly sliced cucumber sugar snap peas and even radishes when I wanted more crunch. The base recipe is so forgiving that almost any crisp vegetable works here.
Add Some Protein
Sometimes I will toss in cooked quinoa or rice noodles to make it more of a complete meal especially for lunch. The dressing is generous enough to coat the extra grains without feeling dry.
Storage Tips
This keeps well in the refrigerator for up to 4 days though the sesame seeds will lose some of their crunch over time. The vegetables actually stay surprisingly crisp because of the vinegar in the dressing.
- Store in an airtight container and give it a good stir before serving
- If taking this for lunch pack the sesame seeds separately and add right before eating
- The dressing can be made up to a week ahead and stored in a small jar
Save This salad became my summer staple for good reason. It hits all the right notes fresh crunchy savory and just a little bit sweet.
Recipe FAQs
- → How do I cook edamame for this salad?
Boil shelled edamame in water for 3-4 minutes until bright green and tender, then drain and rinse with cold water to stop cooking.
- → Can I make the dressing ahead of time?
Yes, prepare the sesame ginger dressing in advance and store it in the fridge for up to 3 days to enhance its flavors.
- → What alternatives can I use for soy sauce?
For a gluten-free option, substitute soy sauce with tamari while maintaining the savory taste.
- → How can I add extra crunch to the salad?
Include ingredients like sliced cucumber, snap peas, thinly sliced radishes, or crushed roasted nuts.
- → Is this suitable for a vegan diet?
Yes, the salad is vegan when using maple syrup or honey alternatives, and naturally gluten-free if tamari is used.