Garlicky Sesame Edamame Salad Recipe

Introduction

This Garlicky Sesame Edamame Salad is a vibrant and flavorful dish that combines tender edamame with toasted sesame, crunchy nuts, and a zesty lime dressing. Perfect as a light lunch or a refreshing side, it’s easy to prepare and packed with nutritious ingredients.

Ingredients

• 12 ounces (340g) frozen shelled edamame
• 1 tablespoon white or black sesame seeds
• ¼ cup (25g) unsweetened shredded coconut
• ⅓ cup (45g) dry-roasted peanuts or cashews, roughly chopped
• 1 tablespoon neutral-flavored cooking oil of choice
• Kosher salt, to taste
• 1 serrano or Fresno pepper, diced
• 4 scallions, top 1 inch trimmed and sliced thinly (save dark greens for garnish)
• 3 garlic cloves, finely chopped
• 2 cups (160g) red cabbage, finely grated (optional)
• 1 ½ tablespoons tahini
• 1 tablespoon agave nectar
• 1 medium lime, zested and juiced
• 2 tablespoons tamari or soy sauce
• 1 tablespoon toasted sesame oil
• ½ cup (8g) cilantro leaves and tender stems, chopped
• 1 small handful fresh mint leaves, torn (optional)

Instructions

1. Step 1: Cook the edamame according to package instructions, usually boiling for 3–4 minutes. Drain well. For a cold salad, rinse under cold water until cooled, then shake to remove excess water and transfer to a serving bowl.
2. Step 2: While the edamame cooks, prepare the other ingredients: dice the chili pepper, slice the scallions thinly, finely chop the garlic, chop the cilantro, and prepare the dressing.
3. Step 3: In a small bowl, whisk together tahini, agave nectar, lime zest, 1 tablespoon lime juice, soy sauce, and toasted sesame oil until smooth. If needed, add a bit more lime juice to reach a thin consistency.
4. Step 4: Heat a medium frying pan over medium heat. Add sesame seeds, shredded coconut, and chopped peanuts, toasting for about 2 minutes while stirring frequently. Add cooking oil, diced chili pepper, scallions, garlic, and a pinch of salt. Cook for 2 to 3 minutes until sesame seeds and coconut turn golden brown. Remove from heat to avoid overcooking and pour the mixture over the edamame. Add red cabbage if using. Re-whisk the dressing and drizzle over the salad. Toss well to coat evenly.
5. Step 5: Stir in chopped cilantro and torn mint leaves if desired. Adjust seasoning with salt or an extra squeeze of lime juice to taste before serving.

Tips & Variations

• For extra crunch, substitute peanuts with cashews or add toasted pumpkin seeds.
• If you prefer a milder heat, remove the seeds from the chili pepper or substitute with a milder pepper.
• Use firm tofu cubes for added protein and texture.
• Prepare the salad a few hours ahead to let the flavors meld, but add herbs just before serving for freshness.
• Swap agave nectar for honey or maple syrup as a natural sweetener alternative.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. If prepared cold, it holds well; just give it a gentle toss before serving. Reheating is not recommended, as the fresh herbs and crunchy elements taste best chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen edamame in the pod?

Yes, but you will need to shell the edamame after cooking. Using shelled edamame saves time and makes mixing easier.

Is this salad gluten-free?

It can be gluten-free if you use tamari instead of regular soy sauce. Always check labels to ensure no gluten-containing ingredients are included.

Garlicky Sesame Edamame Salad Recipe

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5 from 78 reviews

A vibrant and flavorful Garlicky Sesame Edamame Salad featuring protein-packed edamame tossed with toasted sesame seeds, crunchy peanuts, fresh herbs, and a zesty tahini-lime dressing. Perfect as a light lunch or a nutritious side dish that combines nutty, tangy, and mildly spicy flavors.

• Author: reem
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Asian Fusion
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main Ingredients

• 12 ounces (340g) frozen shelled edamame
• 1 serrano pepper or Fresno pepper, diced
• 4 scallions, top 1 inch trimmed and sliced thinly (dark green tops reserved for garnish)
• 3 garlic cloves, finely chopped
• 2 cups (160g) red cabbage, finely grated (optional)
• ½ cup (8g) cilantro leaves and tender stems, chopped
• 1 small handful of fresh mint leaves, torn (optional)

Toasted Mix

• 1 tablespoon white or black sesame seeds
• ¼ cup (25g) unsweetened shredded coconut
• ⅓ cup (45g) dry-roasted peanuts or cashews, roughly chopped
• 1 tablespoon neutral-flavored cooking oil of choice
• Kosher salt, to taste

Dressing

• 1 ½ tablespoons tahini
• 1 tablespoon agave nectar
• Zest and juice of 1 medium lime
• 2 tablespoons tamari or soy sauce
• 1 tablespoon toasted sesame oil

Instructions

1. Cook the Edamame: Boil the frozen shelled edamame in salted water for 3-4 minutes until tender. Drain thoroughly and if a cold salad is preferred, rinse under cold water to cool. Shake well in a colander to remove excess moisture, then transfer to a large serving bowl.
2. Prep Ingredients: While the edamame cooks, dice the serrano or Fresno pepper, thinly slice the scallions and reserve the dark green tops for garnish, finely chop the garlic, chop the cilantro, and gather other ingredients for the dressing.
3. Make the Dressing: In a small bowl, whisk together tahini, agave nectar, lime zest and 1 tablespoon of lime juice, tamari or soy sauce, and toasted sesame oil until smooth. The dressing will be somewhat thin—this is expected—adjust with more lime juice if desired.
4. Toast Nuts and Seeds & Cook Aromatics: Heat a medium frying pan over medium heat without oil. Add the sesame seeds, shredded coconut, and chopped peanuts or cashews, toasting for about 2 minutes while stirring frequently until fragrant and golden. Then add the neutral oil, diced chili pepper, sliced scallions, chopped garlic, and a pinch of kosher salt. Cook for another 2-3 minutes, stirring often, until the sesame seeds and coconut become golden brown. Remove from heat promptly to avoid burning.
5. Combine Salad: Pour the toasted mixture over the edamame in the bowl. Add the grated red cabbage if using. Re-whisk the dressing and pour it over the salad. Toss thoroughly to ensure all edamame and veggies are well coated in dressing and toasted aromatics.
6. Add Fresh Herbs & Season: Stir in chopped cilantro and torn mint leaves if using. Taste the salad and add extra kosher salt or a squeeze of lime juice as needed to balance the flavors. Garnish with the reserved scallion greens before serving.

Notes

• Use either white or black sesame seeds as preferred; both provide a nutty flavor.
• Red cabbage is optional but adds a nice crunch and color contrast.
• Tamari is a gluten-free soy sauce alternative, suitable for gluten-sensitive diets.
• Adjust chili pepper quantity or omit if you prefer a milder salad.
• This salad can be served warm or chilled depending on preference.

Keywords: edamame salad, garlicky salad, sesame edamame, vegan salad, Asian salad, healthy side dish, tahini dressing