Japanese Edamame Salad
A fast and healthy salad featuring crisp edamame, fresh vegetables, and a nutty sesame dressing, perfect for picnics or as a side dish.
Ingredients
Main Ingredients
- 2 cups edamame (fresh or frozen) Frozen edamame works perfectly and keeps this recipe pantry-friendly.
- 1 small cucumber, diced English cucumber or Persian are ideal.
- 1/4 cup red onion, finely chopped For a milder flavor, swap red onion for scallions.
- 1/4 cup corn (canned, drained, or fresh/cooked)
Dressing Ingredients
- 2 tablespoons soy sauce Use low-sodium if desired.
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds Toast lightly for extra fragrance.
- Salt and black pepper to taste Add gradually as soy sauce is already salty.
Instructions
Preparation
- Cook or thaw the edamame. If using frozen shelled edamame, boil or steam according to package directions (usually 3–5 minutes). Drain and spread on a plate to cool.
- Prepare the vegetables. Dice the cucumber and finely chop the red onion. Drain the canned corn or warm and cool any fresh corn kernels.
Making the Dressing
- In a small bowl, whisk together the soy sauce, rice vinegar, and sesame oil until combined. Taste and adjust; add a pinch of sugar or a splash more rice vinegar if you like it tangier.
Tossing the Salad
- In a large bowl, combine the cooled edamame, cucumber, red onion, and corn. Pour the dressing over the mixture and toss gently to coat everything evenly.
- Sprinkle the sesame seeds over the salad. Season with salt and freshly cracked black pepper to your preference.
Serving
- Let the salad rest in the fridge for 10–15 minutes if you want the flavors to meld or serve immediately at room temperature.
Notes
Store salad in an airtight container up to 3 days. Refresh with a splash of rice vinegar if needed. Not recommended for freezing.