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Overhead shot of edamame salad with jar of miso dressing.

Edamame Salad with Miso Dressing

  • Author: Nguyet Vo
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 8 servings 1x
  • Category: Salad
  • Method: Mixing
  • Cuisine: American


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.


Units Scale

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)
  • 34 cups shredded cabbage (preferably a mix of purple and green cabbage)
  • 1/4 cup chopped cilantro, optional


For the dressing

  1. 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

  1. Mix. In a large bowl, toss the edamame, carrots, and cabbage.
  2. Dress. Pour desired amount of dressing over the vegetables and toss until evenly mixed. Top with chopped cilantro and serve.


  • 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.

Keywords: miso dressing, edamame salad recipe

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