Make Ahead

Asian-Infused Edamame Salad

August 18, 2010
0 Ratings
  • Serves 4-6 people
Author Notes

I created this recipe because I was looking for inventive ways to incorporate edamame into a cold salad for midday protein while at work. Julianned red peppers, sliced water chestnuts, or flash-cooked ramen noodles would work as variations for any of the veggies mentioned. —timmytwinkle

What You'll Need
  • Asian-Infused Edamame Salad
  • 4 cups shredded green cabbage
  • 16 ounces shelled edamame
  • 1 cup sliced shitake mushrooms
  • 1 cup carrots, sliced into quarters
  • 1/2 cup sliced green onions
  • 1/2 cup slivered almonds, toasted
  • 1 tablespoon coconut oil
  • Sesame Dressing
  • 1-2 teaspoons chicken boullion cube, dissolved in 1/4c water
  • 3 tablespoons white vinegar
  • 2 tablespoons good olive oil
  • 3 tablespoons sugar
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon salt
  • 3-4 tablespoons white sesame seeds, toasted
  1. Boil the edamame according to package instructions in salted water. Remove from heat almost too early to ensure edamame is still crisp. Cool edamame
  2. Add coconut oil to med-large skillet over medium heat. Add sliced carrots and cook 1-2 minutes before adding the sliced mushrooms. Cook an additional 2 minutes until veggies have desired tenderness and remove from heat. Cool veggies.
  3. Whisk together the ingredients for the dressing, including the sesame seeds.
  4. In a large bowl, combine cabbage, green onions, edamame, and carrot/mushroom mixture.
  5. Gradually add dressing to the veggies - leaving the taste somewhat less flavorful than what's desired. Allow the salad to refrigerate overnight and taste it again before continuing to add more dressing.
  6. Upon serving the salad, top each individual serving with a handful of slivered almonds.

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1 Review

humangarbagedump October 13, 2010
Thanks for another great recipe. Recommendation: put this in a tortilla with shredded cheddar cheese, rice, and your choice: ground beef, sliced skirt steak, or grilled chicken- for an asian-inspired burrito.

Modification 1: Assemble on a flat tortilla, and cook on a hot skillet to melt cheese to modify into an asian-inspired quesadilla. highly recommended.

Modification 2 (vegetarian): Put mixture on a half of an english muffin. Top with shredded Mozzarella cheese. Cook under broiler until cheese melts. Asian-Inspired personal sized pizza. Thank me later ;)