Garlicky Sesame Edamame Salad
User Reviews
5
Garlicky Sesame Edamame Salad
Description
Garlicky Sesame Edamame Salad blends cooked shelled edamame with toasted sesame seeds, chopped peanuts, and optional finely grated red cabbage or shredded carrots for texture. The dressing combines tahini, agave nectar, lime zest and juice, tamari (or soy sauce), and toasted sesame oil, creating a balance of creamy, sweet, tangy, and umami flavors. Garlic and diced serrano pepper contribute warmth and subtle heat.
The preparation involves toasting sesame seeds and nuts briefly to enhance their flavor before tossing with the cooked edamame and dressing. Thinly sliced scallions and fresh cilantro add brightness and herbal notes. The salad can be served slightly warm or chilled, making it versatile for varied meals or as a snack. The cabbage can be omitted or substituted with shredded carrots depending on preference.
For best texture, use shelled edamame. The dressing consistency can be adjusted with additional lime juice or tamari if the salad seems dry. This salad pairs well with light Asian-inspired meals or as a refreshing protein-rich option on its own.
Ingredients
- 12 ounces (340g) edamame see Note 1, frozen, shelled
- 1 tablespoon white sesame seeds or black sesame seeds
- ¼ cup (25g) coconut skinny shreds like this) (optional, can omit if desired, unsweetened, shredded
- ⅓ cup (45g) peanuts roughly chopped, dry-roasted or cashews
- 1 tablespoon neutral-flavored cooking oil of choice
- kosher salt
- 1 Serrano pepper diced, or Fresno pepper
- 4 scallion top 1 inch trimmed and sliced thinly (save dark greens for garnish
- 3 garlic finely chopped, cloves
- 2 cups (160g) red cabbage finely grated (optional, see Note 2
- 1 ½ tablespoons tahini
- 1 tablespoon agave nectar
- 1 medium lime zested + juiced
- 2 tablespoons tamari see Note 3, or soy sauce
- 1 tablespoon sesame oil toasted
- ½ cup (8g) cilantro chopped, leaves and tender stems
- 1 small handful of mint torn (optional, fresh leaves
Instructions
- Cook the edamame per package instructions. (I typically boil the edamame for 3-4 minutes.) Drain the edamame. If you prefer a cold salad, rinse the edamame under cold water until cool. Shake the colander well to remove excess water. Transfer the edamame to a serving bowl.
- While the water comes to a boil and the edamame cooks, prep anything else you can: dice the chili pepper; thinly slice the scallions or very thinly slice the shallot; finely chop the garlic; chop the cilantro; make the dressing.
- Make the dressing: In a small bowl, combine the tahini, agave nectar, lime zest and 1 tablespoon juice, soy sauce, and sesame oil. Whisk until smooth, adding a bit more lime juice if desired. The dressing will be fairly thin, that’s fine.
- Heat a medium frying pan over medium heat (don’t add the oil just yet). Once hot, add the sesame seeds, coconut, and peanuts. Toast briefly, stirring frequently, about 2 minutes.a. Now add the oil to the pan, followed by the chile pepper, scallions, garlic, and a pinch of salt. Cook for 2 to 3 minutes, stirring frequently, until the sesame seeds and coconut are turning golden brown.b. Take the mixture off of the heat to prevent overcooking and pour over the edamame. Add the cabbage, if using. Re-whisk the dressing and pour over the edamame, and toss to combine so that all the edamame is well coated.
- Stir in the cilantro and mint, if using. Season to taste with a pinch of salt or squeeze of lime juice as needed.
Notes
- Use shelled edamame for convenience; if using in-pod edamame, shell about twice the amount to yield 12 ounces shelled.
- The sauce is flavorful and coats the edamame well; if the salad feels dry, add more soy sauce and lime juice to taste.
- Fresh or refrigerated pre-cooked edamame can be used depending on availability.
- Red cabbage can be omitted or replaced with grated carrots for added color and crunch.
- Use tamari or gluten-free soy sauce to maintain a gluten-free salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4as a main
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Calories | 371kcal | 19% |
| Carbohydrates | 27g | 9% |
| Protein | 17g | 34% |
| Fat | 24g | 37% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 581mg | 24% |
| Potassium | 894mg | 19% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 2649IU | 53% |
| Vitamin C | 43mg | 48% |
| Calcium | 171mg | 17% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
