Print

Garlicky Sesame Edamame Salad Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://reemcook.com/garlicky-sesame-edamame-salad-recipe/