With shelled edamame, shredded cabbage and carrots tossed in a miso dressing, this edamame salad is great for a light lunch or a healthy side dish.
- Prep Time:
20 mins - Cook Time:
0 mins - Total Time:
20 mins
This is my new favorite summer cookout side dish. As much as I love a good potato salad or some deviled eggs at a picnic or potluck, I often really want something that is healthier and lighter to pair with all the grilled burgers and steaks. This salad delivers with protein-rich edamame and crunchy veggies. And, oh the colors!! They’ll brighten up any table.
How to thaw frozen edamame
I have found the best way to thaw frozen edamame beans so they retain their color and texture is to pour boiling water over the beans. First, place the frozen edamame in a strainer or colander over the sink. Next, pour boiling water over the edamame and let the water drain out. Then, sample a few beans. If the edamame is still too cold for your liking, repeat with more hot water as necessary.
This technique doesn’t overcook the beans which can cause them to become mushy and lose their beautiful bright green color.
Be sure to give the strainer a good shake to remove any excess water before using the edamame in the salad.
Edamame Salad with Miso Dressing
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
Description
With shelled edamame, shredded cabbage and carrots tossed in a miso dressing, this edamame salad is great for a light lunch or a healthy side dish.
Ingredients
For the dressing
- 2 tablespoons sesame oil
- 1/4 cup soy sauce
- 1/4 cup rice wine vinegar
- 1 tablespoon mirin
- 3 tablespoons white miso
For the salad
- 4 cups (about 24 ounces) frozen shelled edamame, thawed (see tip in post)
- 2 cups shredded carrots (see Notes)
- 3–4 cups shredded cabbage (preferably a mix of purple and green cabbage)
- 1/4 cup chopped cilantro, optional
Instructions
For the dressing
- Whisk. Combine the dressing ingredients in a small mixing bowl and whisk together until smooth and most of the miso is dissolved.
For the salad
- Mix. In a large bowl, toss the edamame, carrots, and cabbage.
- Dress. Pour desired amount of dressing over the vegetables and toss until evenly mixed. Top with chopped cilantro and serve.
Notes
- To shred the carrots quickly, use the large holes on a box grater. If you want more crunch, you can julienne cut the carrots instead.
- Leftover salad can be stored in the refrigerator up to 3-4 days. The vegetables will discolor slightly as the salad sits.
- Any leftover dressing can be stored in the refrigerator for up to 2 weeks.
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