edamame salad

The crunchy edamame salad is made with a ton of vegetables and a creamy, spicy cashew dressing. You won’t be able to get enough!

This is a crispy, crunchy, super fresh edamame salad that is delicious any time of year! I love the crunch of finely diced cucumber and celery, and the earthy heat from radishes. Shredded radicchio adds a touch of bitterness to balance the vegetal notes of the edamame, but shredded purple cabbage works great too! 

The salad is pulled together with a thick, creamy, spicy cashew dressing. Think of this salad almost like a crunchy slaw, with bits of crisp vegetables scattered throughout. Eat it in a bowl or wrapped up in your favorite flatbread. Just don’t skimp on the dressing-- it’s the best part!

edamame salad ingredients:

how to make this edamame salad:

1. Cook and cool edamame beans (see options below).
2. Shred radicchio and carrots, dice the cucumber, celery and radishes.
3. Make the spicy cashew dressing.
4. Combine everything in a large bowl and toss with dressing
5. Sprinkle with chopped cashews and drizzle with more dressing.

how to use frozen edamame in a salad:

First, look for frozen and shelled edamame. No one wants to squeeze all of those pods!

The key with all of these methods is to defrost the beans and let them cook just enough to be safe to eat (most brands require the beans to be cooked to kill any bacteria). But don’t overcook them. Overcooked edamame are mushy and not good.

Then stop the cooking with a cold water rinse or plunge them into a bowl of ice water. This also cools them off so they’re ready for the salad!

• Microwave: Read the package instructions for specific details, but generally the bags can be microwaved. Cook as stated, then transfer to a colander and run under cold water to cool off.
  • Alternatively, transfer edamame beans to a bowl with a tablespoon of water. Cover and microwave on high for 3 minutes. Check the beans and cook another minute, if needed, to thaw and heat through. Transfer to a colander and run under cold water until cool.
• Boil: Boil frozen edamame in lightly salted water for 1- 2 minutes, until heated through and bright green. Transfer to a colander and run under cold water until cool.
• Steam: Fill a pot with an inch or two of water, place a steamer basket over top, and bring to a simmer. Add edamame, cover, and steam for 1- 2 minutes, until heated through and bright green. Transfer to a colander and run under cold water until cool.

make this edamame salad recipe ahead:

• Make the spicy cashew dressing up to 3 days ahead of time.
• Cook the edamame up to 2 days ahead of time.
• Chop all the vegetables up to 1 day ahead of time.
• Toss with the dressing just before serving.
  • Once coated in dressing, the salad does not last well.

If you want to make this salad for lunches throughout the week, toss everything together without the dressing and divide it into storage containers in the fridge. Then toss with the dressing when you're ready to eat!

more vegetable and grain salad recipes to try:

shredded carrot salad

grilled corn salad

sugar snap pea salad with radishes, feta and arugula

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