Description
A refreshing and vibrant Edamame Salad tossed with a creamy tahini ginger dressing, combining crisp vegetables and flavorful herbs for a nutritious and quick-to-prepare dish perfect for a light lunch or side.
Ingredients
Salad Ingredients
- 12 ounce bag frozen shelled edamame
- 1 cup diced cucumbers
- 1 red pepper, diced
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 2 scallions, thinly sliced
- 1/4 cup chopped cilantro
- 1 tablespoon sesame seeds
Dressing Ingredients
- 1 tablespoon tahini
- 1 garlic clove, minced
- 1 tablespoon minced fresh ginger
- Pinch of kosher salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
- 2 tablespoons low-sodium soy sauce
- 1/4 cup vegetable oil
Instructions
- Cook Edamame: Bring a large pot of salted water to a boil. Carefully add the frozen shelled edamame and simmer for 2-3 minutes until just tender in the middle. Be careful not to overcook. Drain the edamame in a colander and rinse with cold water to stop the cooking process and cool them down.
- Combine Salad Ingredients: In a large bowl, add the cooled edamame, diced cucumbers, diced red pepper, shredded red cabbage, shredded carrots, thinly sliced scallions, chopped cilantro, and sesame seeds. Toss gently to combine all the fresh ingredients evenly.
- Prepare Dressing: In a small bowl, whisk together the tahini, minced garlic, minced fresh ginger, kosher salt, black pepper, lime juice, low-sodium soy sauce, and vegetable oil until the dressing is smooth and well emulsified.
- Toss Salad with Dressing: Drizzle the prepared tahini ginger dressing over the combined salad ingredients. Toss thoroughly but gently to coat the salad evenly with the flavorful dressing. Serve immediately or chill briefly before serving for a cool refreshing taste.
Notes
- Do not overcook the edamame to maintain a firm texture.
- Feel free to substitute vegetable oil with olive oil for a different flavor profile.
- This salad can be prepared a few hours ahead but is best served fresh.
- For added crunch, sprinkle extra sesame seeds or chopped nuts on top before serving.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian
