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Garlicky Sesame Edamame Salad

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 as a main
Calories: 371 kcal
Course: Side Dish , Lunch , Dinner

Ingredients

  • 12 ounces (340g) frozen shelled edamame (see Note 1)
  • 1 tablespoon white or black sesame seeds
  • ¼ cup (25g) unsweetened shredded coconut (skinny shreds like this) (optional, can omit if desired)
  • ⅓ cup (45g) dry-roasted peanuts (or cashews), roughly chopped
  • 1 tablespoon neutral-flavored cooking oil of choice
  • kosher salt
  • 1 serrano pepper or Fresno pepper, diced
  • 4 scallions, top 1 inch trimmed and sliced thinly (save dark greens for garnish)
  • 3 garlic cloves, finely chopped
  • 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 or soy sauce (see Note 3)
  • 1 tablespoon toasted sesame oil
  • ½ cup (8g) cilantro leaves and tender stems, chopped
  • 1 small handful of fresh mint leaves, torn (optional)

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in the cilantro and mint, if using. Season to taste with a pinch of salt or squeeze of lime juice as needed.

Notes

  • Be sure to buy shelled edamame. If you can only find whole edamame in a pod, you will need to shell it yourself and buy about 24 oz whole edamame to end up with 12 oz shelled. If your edamame bag comes with 16 ounces, feel free to use that. The sauce is quite flavorful and saucy, so it should be enough to coat more edamame. If it feels a bit dry, add a splash more of soy sauce and lime juice and toss to coat. You can also buy refrigerated pre-cooked edamame at some stores, like Trader Joes. 
  • The cabbage is here to add some veggie action, but you can omit it. I prefer to use the large holes of a box grater to get a really fine grated cabbage, as it almost melts into the salad and doesn’t feel cruciferous. You can also use a mandoline, a food processor slicing disc, or a sharp knife to slice the cabbage. Or, you can replace it with grated carrots (you can buy pre-grated carrots if you want).
  • Use tamari or gluten-free soy sauce to keep this salad gluten-free. 

Nutrition Information

Calories 371kcal (19%) Carbohydrates 27g (9%) Protein 17g (34%) Fat 24g (37%) Saturated Fat 5g (25%) Polyunsaturated Fat 5g Monounsaturated Fat 8g Sodium 581mg (24%) Potassium 894mg (26%) Fiber 8g (32%) Sugar 10g (20%) Vitamin A 2649IU (53%) Vitamin C 43mg (48%) Calcium 171mg (17%) Iron 5mg (28%)

Nutrition Facts

Serving: 4as a main

Amount Per Serving

Calories 371

% 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.