Edamame Salad

Edamame Salad in a black bowl with chopsticks

My edamame salad is healthy, vibrant, and so crunchy ~ think Asian bean salad meets rainbow slaw. It’s a year round side dish that you’ll adapt to the season and the contents of your fridge.

a colorful and healthy edamame salad in a black bowl

edamame salad is beautiful and delicious with an epic fresh crunch!

Edamame (eh-duh-MAH-may)…when they’re steaming hot, in their shell, and showered with kosher salt…Mmmmmmmm, give me a mountain of them and leave me alone. But that’s not the only way to enjoy these plump little beans, they’re just as irresistible out of their shell. Edamame are young soybeans, and they have a buttery texture and a sweet flavor that puts them at the top of my bean loving list. They come frozen, not canned, which gives them another leg up (no off-putting canned flavor.)

make this your signature go-to dish when somebody asks you to bring a side or salad to a party.

Colorful Edamame Salad in a black bowl

edamame salad is a healthy super food!

When it comes to talking about the health benefits of foods, I like to stick to the facts. There are a lot of unsubstantiated claims circulating around the web about edamame beans, and many of them may eventually be proven to be true, but here are the current factual highlights ~

edamame beans

health benefits of edamame (soy) beans

  • Edamame beans are an important source of plant based protein. They’re a complete protein, meaning they are a good substitute for animal proteins like meat and dairy in a healthy diet.
  • They’re high in calcium, iron, and vitamins C and K.
  • They’re high in fiber and healthy polyunsaturated fats.
  • They taste great and are filling, so they encourage us to utilize them as part of a healthier diet that emphasizes plant based foods over animal products.
  • Read more about these superfood beans here.
Pouring dressing on a colorful Edamame Bean Salad

You’ve heard me sing the praises of slaws before, and for good reason. This kind of sturdy salad doesn’t wilt, even after a couple of days in the refrigerator. I purposely cut the carrots and golden beets in thin matchsticks instead of shredding them, and this keeps them crisp even longer. This makes a great choice for packed lunches or when you’re asked to bring a side dish to a party.

all the veggies in this salad are raw, even the beets

Yes, you can eat beets raw! Beets are no different than carrots or radishes when it comes to eating them raw. I like to cut them in a fine julienne (just a fancy term for little sticks) which makes them very easy to eat. I used golden beets in this salad, but red or pink will work too. If you want a really great way to create perfectly even julienne cuts from hard veggies like beets, use a mandoline slicer. Most have a slice setting and a julienne setting. Provided you’re careful and use the safety guard, this is a genius method for getting perfect results, and it’s what I always use for photo worthy salads.

Cut radishes for Edamame Salad

I often like to vary the size and texture of my veggies in salads like this, so with the radishes I’ll just slice them in delicate wedges. Keeping a tiny bit of the greens on top adds a nice touch. (If you’re lucky enough to find gorgeous pink watermelon radishes, which are larger, you can cut them in match sticks.)

Tossing a colorful Edamame Bean Salad

the best dressing for Asian inspired salads

The vinaigrette style dressing for this salad is very different from Western style vinaigrettes. But it isn’t based on peanut butter, like so many Asian dressings: toasted sesame oil is the star of this one. The flavor is robust and aromatic, and so good that I always make it a point to have sesame oil in my fridge.

great island recommends: toasted sesame oil

I won’t be without sesame oil in my pantry, there is no other oil like it. Toasted sesame oil is intense and a little goes a long way. (It gets added flavor because the sesame seeds are toasted before the oil is pressed out.)  It’s essential for many Asian recipes but it can add great flavor to mayos, salad dressings, and dips, too.La Tourangelle is a lovely brand of oils that I personally buy, but you can find toasted sesame oil in small bottles in the Asian section of most large supermarkets.

A colorful Edamame Salad in a black bowl with chopsticks

FAQs and tips for edamame salad

Can I use frozen edamame for this salad?

Yes, they work perfectly, just be sure to dry them well after thawing.

What other veggies can I use in this Asian bean salad?

You might want to try jicama, watermelon radish (the brilliant pink variety) broccoli stalks, or rainbow carrots, all cut into a fine julienne. Other types of greens and sturdy sprouts to try include mung sprouts, Asian greens, or baby arugula.

Can I use regular cabbage in this salad?

Yes, virtually any variety of cabbage will work. Savoy cabbage would be particularly nice, and so would Napa or Chinese cabbage, but plain white cabbage is also fine. But nothing can beat the color that red cabbage brings to the party!savoy cabbage

What’s the best way to slice cabbage for this salad?

Slice cabbage extra thin for the best texture, I use the 1/8 inch setting on my mandoline slicer, or a large sharp knife. Anything thicker will be tough and unpleasant to chew.

Can I add nuts?

Yes, peanuts, slivered or sliced almonds or sunflower seed kernels would be great.

Can I make edamame salad ahead of time?

Yes, it keeps beautifully. Just store it in the fridge in an airtight container. If you like you can omit the dressing and add it when you’re ready to enjoy.

Is this salad vegan?

Yes it is. It’s also dairy free and gluten free.

how much do we love Asian style salad recipes?

Edamame Salad in a black bowl with chopsticks
Print
3.72 from 60 votes

Edamame Bean Salad

Edamame Salad is healthy, colorful, and crunchy ~ it's Asian bean salad meets rainbow slaw, and this easy no-mayo salad goes with everything!
Course Salad
Cuisine American, Asian
Diet Vegan
Prep Time 20 minutes
Total Time 20 minutes
Yield 10 servings
Calories 133kcal
Author Sue Moran

Ingredients

  • 12 ounces shelled edamame beans (not the ones in pods.) You can use fresh or frozen beans for this salad.
  • 1 carrot peeled and cut in fine match sticks
  • 1 golden beet peeled and cut in fine matchsticks
  • 2 cups finely shredded red cabbage or radicchio
  • 2 cups about 2 handfuls assorted micro greens or sprouts, I used 2 kinds of pea shoots)
  • 6 radishes trimmed and cut in small wedges

sesame dressing

  • 4 Tbsp peanut oil or other plain oil like safflower not olive oil
  • 2 Tbsp rice wine vinegar
  • 2 Tbsp toasted sesame oil to taste (sesame oils vary in strength, so taste as you go)
  • 1 Tbsp tamari soy sauce
  • 1 tsp Sriracha chili sauce
  • 2 tsp sesame seeds

garnish

  • sesame seeds

Instructions

  • If you are using frozen edamame beans, defrost them by putting them in a strainer and running under cold water. You can set the strainer in a large bowl and allow the water to fill up and cover the beans if you like. Just let them rinse or soak until they're no longer icy. Drain well and then dry gently on a clean kitchen towel. Put them in a large salad bowl.
  • Add the rest of the slaw ingredients to the bowl and toss to combine.
  • Whisk together the dressing ingredients and feel free to adjust any of them to your taste, this is just a starting point.
  • Toss everything well with enough dressing to moisten the whole salad without drowning it. Serve with a final shower of sesame seeds.
  • Salad will keep fresh in an airtight container for several days to a week. If planning on making it ahead of time, you might want to omit the dressing and add it when ready to serve.

Cook’s notes

  • Add some fresh grated ginger and garlic to the dressing if you like.

Nutrition

Calories: 133kcal | Carbohydrates: 6g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 130mg | Potassium: 255mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1232IU | Vitamin C: 14mg | Calcium: 40mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Thanks for pinning!

A bowl of edamame bean salad with chopsticks.
e book

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21 Comments

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    Please rate this recipe!




  • Reply
    Andrea
    February 20, 2022 at 6:36 pm

    5 stars
    What vibrant colors and fantastic flavors in this salad. Love all the edamame!

  • Reply
    Eliza
    February 20, 2022 at 1:15 pm

    5 stars
    What a fantastic recipe! I love all the colorful, healthy, crunchy veggies you put together, and the dressing recipe is a treasure, too. Another winner from The View from Great Island!

  • Reply
    Carly
    March 1, 2019 at 8:05 pm

    5 stars
    Made this tonight and it was amazing. The only thing I didn’t have was the sprouts and I have to say the dressing was the best ever.

  • Reply
    Mary Ann | The Beach House Kitchen
    March 1, 2019 at 3:21 pm

    What a tasty salad Sue! I know I’d just love it! And your photos! Stunning!

    • Reply
      Sue
      March 1, 2019 at 3:43 pm

      Thanks Mary Ann, I knew this would be a pretty salad just from the ingredient list alone!

  • Reply
    Laura | Tutti Dolci
    March 1, 2019 at 5:14 pm

    5 stars
    Such a fresh and vibrant salad, I love this for spring!

  • Reply
    2pots2cook
    March 1, 2019 at 9:56 am

    Agree with you : four seasons treat !

  • Reply
    Julia
    March 1, 2019 at 7:56 am

    Your photos are always stunning. I can’t wait to make this salad!

    • Reply
      Sue
      March 1, 2019 at 8:33 am

      Thanks Julia, I think you’ll like this one.

  • Reply
    Stacey Ferragamo
    March 1, 2019 at 7:21 am

    A feast for the eyes…and belly! So pretty! <3

    • Reply
      Sue
      March 1, 2019 at 7:35 am

      Not sure if most folks are as into beans salads as I am, but I could eat them every day!

      • Reply
        Stacey
        March 9, 2019 at 6:52 am

        5 stars
        We have made this twice since you posted it! I am now doubling the dressing 🙂 It is my…and hubby’s favorite salad now. We paired it with grilled pork tenderloin last night….perfect meal! 🙂

        • Reply
          Stacey
          March 9, 2019 at 6:54 am

          Those question marks were supposed to be smiley faces! LOL

          • Sue
            March 9, 2019 at 7:38 am

            Thanks for telling me, I never figured out what they were in these comments, maybe I can change them back 😉

        • Reply
          Sue
          March 9, 2019 at 7:40 am

          I’m really excited to hear this Stacey, I was quite happy with the recipe.

  • Reply
    Tricia | Saving Room for Dessert
    March 1, 2019 at 3:43 am

    I love edamame in salads. It does have a buttery texture that just melts in your mouth. This combination of colors and flavors is beautiful Sue – a real winter winner!

    • Reply
      Sue
      March 1, 2019 at 7:38 am

      The texture of edamame is a real surprise to someone who hasn’t tried them, buttery is the word 🙂

  • Reply
    Chris Scheuer
    March 1, 2019 at 4:11 am

    5 stars
    Gorgeous salad! I could eat it every day!

    • Reply
      Sue
      March 1, 2019 at 7:38 am

      You and me both Chris 😉

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