Go Back
edamame salad featured

Vibrant Edamame Salad with Sesame Dressing

A refreshing, protein-rich salad featuring edamame beans, cucumber, avocado, and cabbage tossed in a flavorful Asian-inspired sesame dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 4
Course: Vegetarian & Vegan Salads
Cuisine: Asian-Inspired
Calories: 208
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ cups shelled edamame beans (frozen is fine)
  • 1 cup green cabbage, finely diced
  • 1 medium Persian cucumber, diced
  • ½ large avocado, diced
  • 2 green onions, sliced
  • Toasted sesame seeds for garnish
  • 1½ tablespoons sesame oil
  • 1 tablespoon extra virgin olive oil
  • 1½ tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons honey or maple syrup
  • 1 small piece fresh ginger, minced

Equipment

  • Large mixing bowl
  • Small bowl or mason jar for dressing
  • Sharp knife and cutting board

Method
 

  1. Defrost edamame by running under warm water, then drain well.
  2. Combine all dressing ingredients in a small bowl and whisk until well combined.
  3. In a large bowl, combine edamame, cabbage, cucumber, avocado, and green onions.
  4. Pour dressing over salad ingredients and toss gently to coat everything.
  5. Refrigerate for 5-10 minutes to let flavors develop.
  6. Sprinkle with toasted sesame seeds before serving.

Notes

  • For meal prep, store the dressing separately and add just before serving.
  • Add a cup of cooked quinoa to make this a more filling main dish.
  • The salad keeps well in the refrigerator for up to 2 days, though the avocado may darken slightly.