Asian Edamame Salad Delight (Printable Version)

A lively blend of edamame, bell pepper, carrots, and green onions dressed with sesame ginger flavors.

# Needed Ingredients:

→ Salad

01 - 2 cups shelled edamame (fresh or frozen)
02 - 1/2 cup shredded carrots
03 - 1/2 cup thinly sliced red bell pepper
04 - 2 thinly sliced green onions
05 - 2 tablespoons toasted sesame seeds
06 - 1 tablespoon chopped fresh cilantro (optional)

→ Sesame Ginger Dressing

07 - 2 tablespoons low-sodium soy sauce or tamari (for gluten-free)
08 - 1 tablespoon rice vinegar
09 - 1 tablespoon toasted sesame oil
10 - 1 tablespoon maple syrup or honey
11 - 1 teaspoon freshly grated ginger
12 - 1 small garlic clove, minced
13 - 1 teaspoon lime juice
14 - 1/4 teaspoon chili flakes (optional)

# Steps:

01 - Bring a medium pot of water to a boil. Add edamame and cook for 3 to 4 minutes until bright green and tender. Drain and rinse under cold water to halt cooking.
02 - Heat a dry skillet over medium heat and toast sesame seeds for 1 to 2 minutes until golden and fragrant. Remove from heat and set aside.
03 - Whisk together soy sauce, rice vinegar, toasted sesame oil, maple syrup or honey, grated ginger, minced garlic, lime juice, and chili flakes in a small bowl until combined.
04 - In a large bowl, mix cooked edamame, shredded carrots, red bell pepper, and green onions. Pour the dressing over the mixture and toss thoroughly to coat evenly.
05 - Sprinkle toasted sesame seeds and chopped cilantro over the salad. Serve immediately or refrigerate for 30 minutes to enhance flavors.

# Expert Advice:

01 -
  • Ready in 15 minutes but tastes like you spent the afternoon on it.
  • Protein-packed enough to satisfy you fully, no side dish required.
  • The sesame-ginger dressing works on almost anything, so you learn a technique you'll use forever.
  • It gets better as it sits, making it perfect for meal prep or bringing to gatherings.
02 -
  • Overcooked edamame turns mealy and sad, so time matters more than you'd think for something so simple.
  • Dress the salad while the edamame is still warm, or at least room temperature, so the flavors sink in instead of sitting on top.
  • The dressing thickens slightly as it cools, so if you're chilling the salad, whisk in a teaspoon of water before serving to loosen it again.
03 -
  • Make extra dressing; you'll find yourself spooning it over other vegetables and dishes all week.
  • If chili flakes aren't your style, a tiny pinch of white pepper gives the dressing a different kind of warmth that some people prefer.
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