Edamame Salad Recipe
Edamame Salad is a fresh, vibrant dish made with tender edamame, crunchy cabbage, sweet mandarin oranges, and a zippy plum sauce dressing. It's perfect for quick lunches, summer dinners, or entertaining. Ready in under 20 minutes!
Servings: 8
Cost: $10
Equipment
- chef's knife
- measuring spoon
- cutting board
- spatula
- serving bowl
Ingredients
- 12 ounces frozen shelled edamame thawed
- 1 red bell pepper finely dice
- 1 serrano pepper or jalapeno pepper finely minced
- 4 scallions sliced thin
- 2 cups shredded red cabbage
- 1 cup mandarin orange segments fresh or canned
- 1/2 cup slivered almonds
- 1 tablespoon white or black sesame seeds
For the Chinese Plum Dressing:
- 3 tablespoons Chinese plum sauce
- 3 tablespoons rice wine vinegar
- 2 tablespoons low sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon garlic chili sauce
- 1 teaspoon sesame oil
- 1 tablespoon reserved mandarin orange juice optional
- Garnish: ½ cup chopped fresh cilantro 1/4 cup chopped fresh mint
- Crispy Wonton strips optional
Instructions
- Add the edamame, bell pepper, chili pepper, scallions, cabbage, orange segments and almonds to a large bowl. Toss gently to combine.
- Make the dressing. Make the dressing by whisking together the plum sauce, vinegar, soy sauce, honey, garlic chili sauce, sesame oil and, if using, the mandarin orange juice. Season with salt and pepper, to taste.
- Stir the cilantro and mint into the salad, if using. Season to taste with a pinch of salt or squeeze of lime juice as needed.
Notes
To save oodles of time, buy shelled edamame. If you can only find whole edamame in a pod, you'll need to shell it before hand and buy about 24 oz whole edamame so you end up with enough shelled edamame for the salad. If your edamame bag comes with 16 ounces, feel free to use that. You can also buy refrigerated pre-cooked edamame at some stores, like Trader Joes.
If shredding your own cabbage, I prefer to use the large holes of a box grater to get a finely grated cabbage. You can also use a mandoline, a food processor, or a chef's knife to shred the cabbage, as well. I also, sometimes, grab a bag of pre shredded purple cabbage to save time.
Use tamari, coconut aminos or gluten-free soy sauce to keep this salad gluten-free.
Nutrition
Calories: 150kcal | Carbohydrates: 19g | Protein: 7g | Fat: 6g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Sodium: 296mg | Potassium: 417mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1094IU | Vitamin C: 41mg | Calcium: 84mg | Iron: 2mg