Edamame Salad

February 4th, 2008 · No Comments

Edamame Salad

This post first appeared on Chicagoist.

Sick of eating side dishes of chips or heated frozen vegetables, we’re always on the lookout for easy sides to make. Adding an exciting side can make your lunch sandwich feel like a real meal. They can also spice up your dinners.

When we saw this edamame salad on TasteSpotting we knew it’d be right up our alley. If you can boil water, stir things with a spoon and chop up one scallion, you can make this salad. It’s great to eat right away, but if you can dare to resist it for a few hours or overnight you’ll find that the flavors really work together with a little time.

We could also see this working as a delicious appetizer if you’re entertaining.


I lb. shelled edamame, cooked about 3 minutes in boiling water, then drained and cooled
2 Tbsp sesame seed oil
1 Tbsp rice wine vinegar (or we used white wine vinegar and it was fine)
2 Tbsp soy sauce
1/2 tsp chili sauce
1/4 c sliced almonds (or chopped peanuts or cashews)
2 scallions sliced thin
1/4 c chopped cilantro (or mint)


Combine sesame seed oil, soy sauce, chili sauce, and vinegar together. Taste to adjust seasonings, if you like. Toss the edamame and the dressing together in a large bowl, then add the cilantro, scallions, and almonds and toss again.

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