Asian Edamame Salad with Avocado, Toasted Almonds, & Cilantro

June 19, 2012
2 Ratings
  • Serves 4-6
Author Notes

This is a beautiful salad full of bright colors and flavors I originally created without avocado, however the addition of it makes the dish simply sensational; the perfect summer salad!

Monique Volz

What You'll Need
  • 3 cups shelled edamame beans, cooked and cooled
  • 1 red bell pepper, diced
  • 1 orange pepper, diced
  • 1 cup shredded carrots
  • 1/2 red cabbage, shredded
  • 1/3 cup reduced sodium soy sauce
  • 1 teaspoon ginger
  • 3 garlic cloves, minced
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup sliced almonds, toasted
  • 1 avocado, diced
  1. Combine edamame, peppers, cabbage, carrots, and cilantro in large bowl.
  2. To make your dressing combine soy sauce, spices, and garlic in a small bowl. Add dressing mixture to edamame salad and combine until salad is fully coated.
  3. Add in cilantro and mix again; sprinkle toasted almonds and avocado on top. Serve.
Contest Entries

See what other Food52ers are saying.

  • Tina Opp
    Tina Opp
  • Ginny S
    Ginny S

2 Reviews

Ginny S. May 20, 2019
I made this salad for a dinner party last night. There is so much to love about this salad - it's crunchy, colorful, tasty and healthy. I forgot to add the almonds, which I think would have been great in the salad. I did add more ginger and garlic than called for and in the end, I added about 1 tablespoon of EVOO. It was really, really good. Everyone loved it. Next time, I would use a yellow bell pepper rather than orange since there was already lots of orange color from the carrots. Avocado took this over the top.
Tina O. May 21, 2013
I made this with toasted macadamia nuts and a hint of pineapple juice in the dressing while in Hawaii - pure ALOHA!