I recently tried edamame (soy beans) for the first time at a Japanese restaurant. It was served as an appetizer in the shells with a seasoning on it. I quite enjoyed it. I remembered bookmarking a recipe for a shelled edamame salad that looked good. The next time that I went to my local Japanese grocery store I picked up a bag of the shelled frozen edamame. The shelled edamame is super easy to cook, you just boil it for a few minutes and it is done. The edamame salad was pretty good. I really liked the texture and flavour of the beans. The dressing was nice and tasty and the almonds added a nice crunch. Of course the mint added a nice refreshing touch to the salad. The next time I make this I think that I will try it with shiso leaves. Once made the salad kept well in the fridge. I was able to enjoy it for a few nights during the week.
- 1 pound shelled edamame
- 1 tablespoon sesame seed oil
- 1 tablespoon rice wine vinegar
- 2 tablespoons soy sauce
- 1 teaspoon chili sauce
- 1/4 cup sliced almonds (toasted)
- 2 green onions (chopped)
- 1/4 cup chopped basil
- 1/4 cup chopped mint
- Cook the edemame by boiling them for 3 minutes.
- Drain and let cool.
- Mix everything else in a bowl.
- Toss the edamame in the dressing to coat.
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I love edamame. Looks like a good little salad.
Kevin, you really amazing me with the differents recipes!! Gloria
Hi Kevin –
I made your sesame chicken last night (with orange instead of pineapple juice), with edamame on the side. Yum!
The salad sounds great! I love edamame, but I haven’t seen the shelled ones. That sounds really interesting. I always have them in the freezer, but shelling them is rather a pain.
Peter M says
They are tasty and healthy and easy to prepare, as you’ve shown.
I’ve got to add them to my shopping list.
Kevin remember my apple pie?? I remember that you want to try, I add a tip, rest the dough by 15 minutes, I made it again and the dough is better if you let rest for a while!! Look the recipe.xxx
Now this looks GREAT. I love Edamame!
pastry studio says
This salad looks fantastic! This will be my dinner tonight. Thank you.
i don’t really like edamame, but your photo is beautiful! 🙂
Nora B. says
I will definitely love this dish. Thanks for sharing the recipe.
I’m a big fan of edamame and keep saying I’m going to put it in a salad but never do, I usually just end up eating it out of the pod with some salt.
I’ve always wanted to try edamame. If I can find some at my store, I’ll give this a try, it looks good!
Edamame is so very delicious. We just bought a bag of beans not shelled. Your salad looks wonderful.
You salad sounds interesting, I have never used frozen soy beans, just dried. Thanks for participating WHB this week.
Ulrike from Küchenlatein
Proud Italian Cook says
I just started liking Edamame, and this recipe looks great, I will try it. Thanks.
I really love edamame. I just made something with it yesterday, but I had to shell them all because I couldn’t find any shelled! This sounds wonderful.
Sarah C. says
I make a similar side dish just by throwing some scallions and mint in the pan with some oil. Sauteing just to get the flavors blended and then tossing with some edamame until its heated through.
Soy is one of those superfoods they say you should have twice a day. I dont ever eat it that frequently, but this salad or side dish is a real easy way to incorporate it into a daily meal.
I am going to be growing edamame in our garden this year, and this recipe has been added to my list of things to make with it. Thank you so much
Your edamame salad is very asian-inspired! I must try it sometime. I love edamame, especially at this time of the year…it’s a great dish for the summer.
check my version out, it’s simpler, but bright with colors.
Peter Choi says
Hi there, this looks great! I'm curious what kind of chili sauce did you use? Thanks!
Peter Choi: I used a sambal oelek, though any chili sauce without a lot of extra flavours will do.
Peter Choi says
Thanks for the quick reply Kevin! That's what I figured, I only have the garlic version in my fridge so I will use it sparingly. We're bringing this dish to a Thanksgiving dinner tomorrow, in addition to some butternut squash soup, butternut squash cornbread, pumpkin creme brulee, and candied yams. Where does edamame salad fit in? It doesn't, but it will! =)
Have a great Thanksgiving!