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Edamame Salad with Sesame Dressing Recipe

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4.3 from 12 reviews

This vibrant Edamame Salad combines protein-rich shelled edamame with toasted sesame seeds, roasted peanuts, aromatic garlic, and fresh herbs, all tossed in a savory-tangy tahini-soy dressing. It’s a quick, nutritious dish perfect for lunches, weeknight dinners, or a flavorful side that brings an East Asian-inspired flair to your meal.

Ingredients

Edamame and Vegetables

  • 12 ounces (340g) frozen shelled edamame
  • 1 serrano pepper or Fresno pepper, diced
  • 4 scallions, top 1 inch trimmed and sliced thinly (save dark greens for garnish)
  • 3 garlic cloves, finely chopped
  • 2 cups (160g) red cabbage, finely grated (optional)
  • ½ cup (8g) cilantro leaves and tender stems, chopped
  • 1 small handful of fresh mint leaves, torn (optional)

Toasted Aromatics and Nuts

  • 1 tablespoon white or black sesame seeds
  • ¼ cup (25g) unsweetened shredded coconut (optional)
  • ⅓ cup (45g) dry-roasted peanuts or cashews, roughly chopped
  • 1 tablespoon neutral-flavored cooking oil (such as grapeseed or vegetable oil)
  • Kosher salt, to taste

Dressing

  • 1 ½ tablespoons tahini
  • 1 tablespoon agave nectar
  • 1 medium lime, zested plus juiced (about 1 tablespoon juice)
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoon toasted sesame oil

Instructions

  1. Cook Edamame: Boil the frozen shelled edamame in salted water for 3-4 minutes until tender. Drain well. For a cold salad, rinse under cold water until cooled, then shake off excess water and transfer to a serving bowl.
  2. Prepare Ingredients: While the edamame cooks, dice the chili pepper; thinly slice the scallions, reserving the dark green tops for garnish; finely chop the garlic; and chop the cilantro. If using, grate the red cabbage finely.
  3. Make Dressing: In a small bowl, whisk together tahini, agave nectar, lime zest, 1 tablespoon lime juice, tamari or soy sauce, and toasted sesame oil until smooth. Add more lime juice if the dressing is too thick. It should be a fairly thin consistency.
  4. Toast Seeds, Coconut, and Nuts: Heat a medium frying pan over medium heat without oil. Add sesame seeds, shredded coconut (if using), and chopped peanuts. Toast while stirring frequently for about 2 minutes until fragrant and lightly golden.
  5. Sauté Aromatics: Add the neutral cooking oil to the pan, then add diced chili pepper, sliced scallions, chopped garlic, and a pinch of kosher salt. Cook for 2-3 minutes, stirring frequently, until sesame seeds and coconut turn golden brown but not burnt.
  6. Combine Salad: Remove the pan from the heat to avoid overcooking. Pour the toasted mixture over the cooked edamame in the serving bowl. Add the grated cabbage if using. Re-whisk the dressing and drizzle it over the edamame mixture. Toss everything together well to coat all ingredients evenly.
  7. Finish and Serve: Stir in chopped cilantro and torn mint leaves if using. Taste and adjust seasoning with a pinch of salt or an additional squeeze of lime juice as needed. Garnish with reserved scallion greens if desired. Serve immediately or chilled.

Notes

  • Note 1: Use shelled edamame for convenience, either fresh or frozen. Frozen edamame is commonly available and cooks quickly.
  • Note 2: Red cabbage adds crunch and color but is optional based on preference or availability.
  • Note 3: Tamari is a gluten-free soy sauce alternative ideal for this gluten-free version of the salad.

Find it online: https://yumntasty.com/edamame-salad-with-sesame-dressing-recipe/