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Edamame Salad

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salads•american•vegan, contains soy
25 minutes•4 servings•

Ingredients

  • 2 tablespoons sesame seeds – toasted
  • 16 ounces edamame (shelled, frozen)
  • 4 pieces scallions – thinly sliced
  • 1 medium English cucumber – diced
  • 1 medium red bell pepper – diced
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar (unseasoned)
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons granulated sugar
  • 1 teaspoon ginger – finely grated
  • 1 clove garlic – finely minced
  • 1/2 teaspoon red pepper flakes
  • cilantro – chopped (for serving)
Edamame Salad

Instructions

1. Put a dry skillet over medium heat and toast the seeds until golden and fragrant, 2–3 minutes; transfer to a plate to cool.

2. Bring a medium pot of water to a boil. Add the edamame and cook until tender but still bright green, 3–5 minutes. Drain and rinse under cold water (or chill in an ice bath) until cool; drain very well.

3. Prep the vegetables as indicated in the ingredient list.

4. Make the dressing in a large bowl: whisk together the soy sauce, rice vinegar (unseasoned), toasted sesame oil, granulated sugar, ginger, garlic, and red pepper flakes until the sugar dissolves.

5. Add the cooled beans, scallions, cucumber, red bell pepper, and sesame seeds to the bowl. Toss until everything is evenly coated.

6. Let the salad rest for 10–15 minutes to meld flavors. Taste and adjust with a splash more vinegar or soy sauce if desired.

7. Transfer to a serving dish, garnish with cilantro, and serve chilled or at room temperature.

Edamame Salad is a crisp, refreshing mix of tender green soybeans and crunchy vegetables bound with a savory-sesame dressing. The texture balances juicy cucumber and bell pepper with creamy-edged edamame and the nutty pop of toasted sesame seeds. Its flavor leans bright and tangy from rice vinegar, rounded by soy sauce umami, a hint of sweetness, and subtle heat.

While edamame is a long-standing snack and side in Japanese cuisine, the composed “edamame salad” format grew popular in Western home kitchens, deli cases, and potlucks. It reflects the cross-cultural pantry that pairs Japanese staples like soy sauce, rice vinegar, and sesame oil with a Western-style chopped salad approach. Over time, countless variations have emerged, but the core remains a bean-and-vegetable salad with a light, soy-sesame vinaigrette.