Edamame and Seaweed Salad with Sesame Ginger Dressing
This edamame and seaweed salad is a refreshing and healthy side dish that is perfect for summer. The edamame is cooked until tender but still has a bit of a bite, and the seaweed is rehydrated and adds a nice briny flavor. The carrots and radishes add a bit of crunch, and the green onions and sesame seeds add a bit of flavor and texture. The dressing is made with soy sauce, rice vinegar, sesame oil, ginger, and honey, and it is tossed with the salad to combine. The salad is then refrigerated for at least 30 minutes before serving, which allows the flavors to meld.
This salad was inspired by a trip I took to Japan a few years ago. I was particularly impressed by the seaweed salads that I had there, and I wanted to recreate them at home. I experimented with different ingredients and proportions, and I finally came up with this recipe that I think is the perfect balance of flavors and textures. This salad is a great way to use up leftover edamame, and it is also a healthy and refreshing side dish for any meal.
Edamame and Seaweed Salad with Sesame Ginger Dressing Edamame and Seaweed Salad with Sesame Ginger Dressing Edamame and Seaweed Salad with Sesame Ginger Dressing Edamame and Seaweed Salad with Sesame Ginger Dressing
Prep time: 15 | Cook time: 5 | Serves: 2
Ingredients
  • 1 cup shelled edamame, fresh or frozen
  • 1/2 cup wakame seaweed, dried
  • 1/4 cup shredded carrots
  • 1/4 cup thinly sliced radishes
  • 2 tablespoons chopped green onions
  • 2 tablespoons toasted sesame seeds
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
Instructions
  1. Bring a pot of lightly salted water to a boil.
  2. Add edamame and cook for 3-5 minutes, or until tender.
  3. Drain edamame and rinse under cold water.
  4. In a large bowl, combine edamame, seaweed, carrots, radishes, green onions, and sesame seeds.
  5. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, and honey.
  6. Pour dressing over salad and toss to combine.
  7. Refrigerate for at least 30 minutes before serving.
Why It Works
  • The edamame is cooked until tender but still has a bit of a bite, which gives the salad a nice texture.
  • The seaweed is rehydrated and adds a nice briny flavor to the salad.
  • The carrots and radishes add a bit of crunch and sweetness to the salad.
  • The green onions and sesame seeds add a bit of flavor and texture to the salad.
  • The dressing is made with soy sauce, rice vinegar, sesame oil, ginger, and honey, and it is tossed with the salad to combine. The dressing adds a nice balance of flavors to the salad.