Edamame Salad with Tahini Ginger Dressing

5 from 1 vote

Edamame Salad with Tahini Ginger Dressing

This easy edamame salad has a beautiful mix of ingredients including cucumbers, red cabbage, carrots and red peppers.

Prep Time10

Cook Time3

Total Time13

Course: Salads

Cuisine: Asian

Servings:

Author: Paige Adams

Ingredients

For salad

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

For dressing

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

Bring a large pot of salted water to a boil. Carefully add the edamame. Simmer for 2-3 minutes until it it just tender in the middle. Be careful not to overcook it. Pour the edamame in to a colander and rinse with cold water.
Combine the edamame, cucumbers, bell peppers, cabbage, carrots, scallions, cilantro and sesame seeds in a large bowl
For the dressing, whisk the tahini, garlic, ginger, salt, pepper, lime juice, soy sauce and oil in a small bowl.
Drizzle the dressing into the salad, tossing to combine.

Notes

To make the salad gluten free, use tamari instead of soy sauce.

Store leftover salad in an airtight container in the fridge up to 3 days. Put extra dressing into another container, and let it sit out at room temperature at least 15 minutes before serving.

Optional Additions:

Cooked grains or noodles: Quinoa, brown rice or soba noodles.
Nuts: Chopped almonds or peanuts
Avocado: diced
Protein: Roasted or grilled chicken, shrimp, salmon or tofu.

Nutrition