Edamame Salad ~
Light and crisp salad packed with vibrant colors and fresh flavor!
Serve as a side dish with Lo Mein Noodles and Crispy Baked Tofu or as an entree over a bed of Scallion Rice.
Easy Edamame Salad Recipe
I like this recipe because it’s easy to prepare and the combination of crunchy vegetables and creamy edamame beans makes for a refreshing and satisfying salad.
Edamame beans have a mild, slightly sweet flavor that pairs well with a variety of ingredients. The dressing, vegetables, and other additions can all be customized, making it a fairly versatile dish.
Ingredients for Edamame Salad
You will need:
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon soy sauce
- 2 teaspoons lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 cups red cabbage, shredded
- 3 cups frozen shelled edamame, thawed
- 1 cup frozen corn, thawed
- 3 tablespoons cilantro, chopped
Ingredient Notes
- Olive Oil – The grassy undertones in olive oil make it an ideal choice for salads.
- Red Wine Vinegar – Milder flavored rice vinegar also works well for this recipe.
- Soy Sauce – For a gluten-free option, use an equal amount of tamari.
- Lime Juice – Adds bright, citrus flavor.
- Salt and Ground Black Pepper – Amounts given are a guide; adjust accordingly to suit your tastes and dietary restrictions.
- Red Cabbage – This variety has a more peppery flavor compared to green cabbage.
- Edamame – For convenience, look for pre-shelled edamame in your grocer’s freezer section.
- Frozen Corn – If you have fresh corn on hand, use it! If not, frozen corn that has been thawed is the next best thing. Canned corn is not as crisp as fresh or frozen and is not recommended for this recipe.
- Cilantro – For an added poop of freshness just before serving.
How to Make Edamame Salad
STEP ONE: In a small bowl, whisk together the olive oil, red wine vinegar, soy sauce, lime juice, salt, and ground black pepper. Set the dressing aside.
STEP TWO: In a large bowl toss together the red cabbage, edamame, and corn. Drizzle with the dressing and toss to coat. Adjust seasoning to taste, cover and refrigerate for 1 hour, to marinate and chill throughout.
STEP THREE: Sprinkle with cilantro and serve cold.
Optional Add-Ins
- More Veggies – Bell pepper, cherry tomatoes, or cucumber all pair well with this salad.
- Nuts or Seeds – Add a sprinkling of sliced almonds, sunflower seeds, or sesame seeds just prior to serving.
More Salad Recipes You’ll Love!
- Smashed Cucumber Salad
- Cucumber and Basil Salad
- Herbed Couscous and Tofu Salad
- Balsamic Green Bean Salad
- Bell Pepper Salad
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Edamame Salad
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon soy sauce
- 2 teaspoons lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 cups red cabbage shredded
- 3 cups frozen shelled edamame thawed
- 1 cup frozen corn thawed
- 3 tablespoons cilantro chopped
Instructions
- In a small bowl, whisk together the olive oil, red wine vinegar, soy sauce, lime juice, salt, and ground black pepper. Set the dressing aside.
- In a large bowl toss together the red cabbage, edamame, and corn. Drizzle with the dressing and toss to coat. Adjust seasoning to taste, cover and refrigerate for 1 hour, to marinate and chill throughout.
- Sprinkle with cilantro and serve cold.
Kecia
Can not wait to make!!