📝 About This Recipe
This refreshing salad is a celebration of textures and bright, umami-forward flavors, drawing inspiration from East Asian flavor profiles. At its heart are protein-packed edamame beans, paired with a rainbow of crisp vegetables and a velvety, toasted sesame dressing that ties everything together. It is a perfect balance of sweet, salty, and tangy, making it an ideal light lunch or a sophisticated side dish for any gathering.
🥗 Ingredients
The Salad Base
- 2 cups Shelled Edamame (frozen or fresh)
- 1 cup Red Cabbage (finely shredded)
- 1 large Red Bell Pepper (diced into small squares)
- 1 large Carrot (peeled and julienned)
- 1/2 large English Cucumber (seeded and diced)
- 3 pieces Green Onions (thinly sliced on a bias)
- 1/4 cup Fresh Cilantro (chopped)
Sesame Ginger Dressing
- 2 tablespoons Toasted Sesame Oil (high quality)
- 3 tablespoons Rice Vinegar (unseasoned)
- 2 tablespoons Low-Sodium Soy Sauce (or tamari for gluten-free)
- 1 tablespoon Honey (or maple syrup for vegan option)
- 1 tablespoon Fresh Ginger (finely grated)
- 1 clove Garlic (minced into a paste)
- 1 teaspoon Sriracha (optional for a hint of heat)
For Garnish
- 2 tablespoons Toasted Sesame Seeds (mix of black and white)
- 1/4 cup Roasted Peanuts (roughly chopped)
👨🍳 Instructions
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1
Bring a medium pot of salted water to a rolling boil.
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2
Add the shelled edamame to the boiling water and cook for 3-5 minutes until tender but still retaining a slight 'snap'. Do not overcook them into mushiness.
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3
While the edamame cooks, prepare an ice bath in a medium bowl with cold water and ice cubes.
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4
Drain the edamame and immediately plunge them into the ice bath to stop the cooking process and lock in the vibrant green color. Let sit for 2 minutes, then drain thoroughly and pat dry.
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5
In a small glass jar or mixing bowl, combine the toasted sesame oil, rice vinegar, soy sauce, honey, grated ginger, minced garlic, and sriracha.
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6
Whisk the dressing vigorously (or shake the jar) until the honey is fully dissolved and the oil is emulsified into the vinegar.
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7
In a large mixing bowl, combine the cooled edamame, shredded red cabbage, diced bell pepper, julienned carrots, and diced cucumber.
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8
Add the sliced green onions and chopped cilantro to the vegetable mixture.
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9
Pour about three-quarters of the dressing over the salad and toss gently with large spoons to ensure every vegetable is coated.
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10
Taste the salad and add the remaining dressing if desired, or save it for a quick refresh just before serving.
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11
Cover the bowl and refrigerate for at least 15-20 minutes. This allows the flavors to meld and the cabbage to soften slightly.
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12
Just before serving, give the salad one final toss to redistribute the dressing that may have settled at the bottom.
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13
Transfer to a serving platter and garnish generously with the toasted sesame seeds and chopped roasted peanuts for maximum crunch.
💡 Chef's Tips
For the best texture, ensure your edamame is completely dry after the ice bath so the dressing sticks to the beans rather than sliding off. If you want to make this ahead of time, keep the dressing and the peanuts separate until about 10 minutes before serving to prevent the salad from getting soggy. To add more heartiness, you can toss in half a cup of cooked quinoa or chilled soba noodles. Always use 'toasted' sesame oil rather than 'plain' sesame oil; the toasted variety provides the deep, nutty aroma essential to this dish's character. If you find the dressing too acidic, add an extra teaspoon of honey to balance the flavors.
🍽️ Serving Suggestions
Serve alongside grilled Miso Salmon or Teriyaki Chicken for a complete, protein-rich dinner. Pair with a chilled glass of dry Riesling or a crisp Japanese lager to complement the ginger and sesame notes. Use as a filling for fresh rice paper spring rolls for a fun, handheld appetizer. Serve in small bowls as a refreshing starter for a homemade sushi night. Pack it in a mason jar for a healthy, vibrant work lunch that won't wilt by noon.