This edamame salad is made with crisp veggies, fresh herbs, and a flavorful sesame soy dressing. It's absolutely delicious and only takes a few minutes to make!
Shelled edamame is one of my absolute favorite frozen veggies to have on hand. It's so versatile! I can throw it in soups like my vegan ramen or udon noodle soup, stir-fries like my chili garlic noodles, or just eat it plain as a side dish, perhaps with a dash of soy sauce or a sprinkle of salt.
It just recently occurred to me that edamame would be the perfect main ingredient for a salad, and that's what inspired this recipe. It's incredibly easy to whip up and totally scrumptious.
There's a lot you can do with it too! While this salad is meant to be a side dish, you could put it over greens and turn it into a main. My husband and I even wrapped it up in tortillas for lunch.
Jump to:
Ingredients You'll Need
- Rice vinegar. Look for this in the international aisle of your grocery store.
- Soy sauce. Gluten-free tamari will work as a substitute, and using it will make the entire dish gluten-free.
- Vegetable oil. Pretty much any neutral oil will work. Canola oil, corn oil, and peanut oil are all fine options.
- Toasted sesame oil. You can grab this in the international aisle, while you're picking up that rice vinegar.
- Garlic.
- Ground ginger.
- Frozen edamame. Most stores sell this in the frozen vegetable aisle. Make sure you get shelled edamame, and not the kind in pods.
- Cucumber.
- Red bell pepper. A yellow or orange bell pepper could be substituted if needed.
- Avocado.
- Scallions. You might also know these as green onions.
- Cilantro.
- Toasted sesame seeds. You can use white or black sesame seeds, or a mix of both like I did.
- Salt and pepper.
How It's Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
Make your dressing first. Stir the rice vinegar, soy sauce, vegetable oil, sesame oil, garlic, and ground ginger together in a small bowl or container.
Now add the salad ingredients to a large bowl: thawed frozen edamame, diced cucumber, bell pepper, avocado, chopped scallions, cilantro, and sesame seeds.
Tip: To thaw your frozen edamame quickly and easily, place it into a large container and cover it with a few inches of very hot water. Let it sit while you prepare the rest of your ingredients, then drain the water and give it a cool rinse before adding it to your salad.
Pour the dressing over your salad ingredients.
Stir it up! Give it a taste-test and season the salad with salt and pepper to taste.
Your edamame salad is ready! Serve it as-is, or garnish it with some extra sesame seeds before you dig in.
Leftovers & Storage
This salad is best served right away, as the avocado will start to brown pretty quickly. Brown avocado is fine to eat — it's just not super appetizing to look at! With that said, if you have leftovers, they'll keep in an airtight container in the fridge for about three days.
More Cool Salad Recipes
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📖 Recipe
Sesame Crunch Edamame Salad
Ingredients
For the Dressing
- ¼ cup rice vinegar
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 teaspoon toasted sesame oil
- 1 garlic clove, minced
- ½ teaspoon ground ginger
For the Salad
- 12 ounces frozen edamame, thawed (about 2 cups)
- 1 medium cucumber, diced
- 1 medium red bell pepper, diced
- 1 ripe avocado, diced
- 2 scallions, chopped
- 2 tablespoons fresh cilantro, finely chopped
- 1 tablespoon toasted sesame seeds, optionally plus more for garnish
- Salt and pepper, to taste
Instructions
- Stir the dressing ingredients together in a small container.
- Place the edamame, cucumber, bell pepper, avocado, scallions, cilantro, and sesame seeds into a large bowl. Add the dressing and stir to combine the ingredients and coat them with the dressing.
- Taste-test the salad and season it with salt and pepper to taste. Adjust any other seasonings to your linking.
- Serve with additional sesame seeds sprinkled on top, if desired.
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