Edamame Salad

A crisp and vibrant no-cook salad featuring shelled edamame, crunchy vegetables, and a savory peanut butter dressing.

• Prep: 20 min
• Total: 20 min
• Servings: 5
• Cuisine: Japanese
• Difficulty: Easy
• Cost: $1.42/serving

Dietary

• Vegetarian
• Dairy-Free
• Egg-Free
• High-Protein
• High-Fiber
• Pescatarian

Tags

• no-cook
• quick
• healthy
• fresh
• savory
• tangy

Ingredients

• 16 ounce shelled edamame (thawed)
• 1 cup carrots (shredded)
• 0.5 cup red bell pepper (finely diced)
• 0.25 cup green onions (chopped)
• 0.25 cup fresh cilantro (chopped)
• 0.25 cup peanut butter
• 2 tablespoon lime juice
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon water (to thin dressing)

Instructions

1. In a large bowl, combine thawed shelled edamame, shredded carrots, finely diced red bell pepper, chopped green onions, and chopped fresh cilantro.
2. In a small bowl, whisk together peanut butter, lime juice, soy sauce, rice vinegar, and sesame oil. Add water one tablespoon at a time until the dressing reaches your desired consistency.
3. Pour the dressing over the salad ingredients and toss to coat evenly.
4. Serve immediately, or chill for at least 30 minutes for flavors to meld.

Notes

This salad keeps well in the refrigerator for up to 3 days. Add crunchy toppings like chopped peanuts or sesame seeds just before serving, if desired, for extra texture.

Nutrition (per serving)

• Calories: 360
• Protein: 21.5 g
• Carbohydrates: 26.8 g
• Fat: 20.3 g
• Fiber: 10.1 g
• Sodium: 590 mg
• Saturated Fat: 3.2 g
• Sugar: 5.9 g