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Top down view of salad in a white bowl with sesame miso dressing.

Edamame Salad with Sesame Miso Dressing

Fresh and crunchy Edamame Salad with Sesame Miso Dressing is the perfect salad for summer. Filled with shelled edamame, shredded cabbage, red peppers, carrots, green onions, cilantro, roasted peanuts and sesame seeds all tossed in a Japanese-inspired creamy miso dressing for the best ever salad.

Course Dinner, Lunch
Cuisine Asian-Inspired
Prep Time 28 minutes
Cook Time 2 minutes
Total Time 30 minutes
Servings 6

Ingredients

Sesame Miso Dressing

  • 2 tablespoons white miso paste
  • 1 tablespoon grated ginger
  • 2 teaspoons soy sauce
  • 1 tablespoon honey or maple syrup
  • 3 tablespoons canola or vegetable oil
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons freshly squeezed lime juice
  • 2 teaspoons chili garlic sauce or sriracha as desired
  • 1 teaspoon kosher salt

Salad Ingredients

  • 300 g frozen shelled edamame beans (2 heaping cups)
  • 3 cups green cabbage sliced thinly
  • 1 large bell pepper sliced thinly into strips
  • 1 large carrot or 2 medium shredded
  • 4 green onions sliced thinly on the diagonal
  • ¼ cup cilantro chopped, plus more for garnish
  • ½ cup toasted peanuts roughly chopped, plus more for garnish
  • 1 tablespoon toasted sesame seeds for garnish

Instructions

  1. 1. In a medium bowl whisk the dressing ingredients, miso, ginger, soy sauce, honey, rice vinegar, oil, sesame oil, lime juice, chili garlic sauce or sriracha and salt. Set aside at room temperature while preparing the salad ingredients.

  2. Meanwhile, bring a medium pot of water to a boil. Add frozen edamame beans and once the water comes back to a boil, cook for 2 minutes. Drain edamame, rinse with cold water then pat them dry with paper towels. Do not overcook.

  3. In a large salad bowl, add edamame beans, cabbage, red pepper, carrot, green onions, cilantro and peanuts. Pour the dressing over and toss to combine.

  4. Top with more cilantro, more peanuts and the sesame seeds. Serve immediately or ideally cover and refrigerate for 1 hour or longer to chill.

Recipe Notes

  1. For a nut free salad replace peanuts with sunflower seeds or pumpkin seeds.
  2. For a gluten free salad use white miso and also choose a gluten free soy sauce such as tamari.
  3. For a vegan salad use the maple syrup option instead of honey.
  4. The ideal texture of cooked edamame is tender, yet firm with a little bite, so err on the side of undercooking them so they won’t become mushy.
  5. Slice the red pepper into thin strips so it balances with the size of the other vegetables and shred the carrots on the large holes of a box grater.
  6. Shred cabbage with a mandoline, food processor with a slicing disc, or a sharp knife. The sharp knife is my favourite since I like it a little thicker with longer strands to get more of a crunch factor.
  7. Dressing can be made ahead and stored in a sealed jar in refrigerator where it will keep for 3 - 5 days. Before using, bring it to room temperature and shake well.
  8. Salad ingredients can be assembled up to a day ahead, but for the freshest and crunchiest salad, wait to toss in the dressing until 1 to 2 hours before you need to serve it.
  9. Leftovers stay pretty fresh tasting and crunchy in the refrigerator for 2 – 3 days. You will notice some of the ingredients in the salad will lose their bright colour but the salad will still be good.