The main star in this Garlicky Sesame Edamame Salad is protein-packed edamame! Before being completed with a flavorful, acidic tahini-soy sauce dressing and fresh herbs, edamame is tossed with sizzled garlic and toasted nuts and seeds. Every mouthful of the dish, which is based on one of my favorites in my cookbook, Spicy Sesame Edamame, is magically delicious.
Lunch you eagerly await all morning long is this nutty, limey, crispy edamame salad. Good for you too, although you would never know it. The strong and robust tastes deliver a punch; the protein and fiber keep you feeling full and content for hours!
Using toasted aromatics, nuts, seeds, and herbs, this Garlicky Sesame Edamame Salad accentuates protein-rich edamame. Sh shredded cabbage turns cabbage into a filling lunch; the savory sesame dressing adds great taste. Lunch, supper, or side dish—perfect!
Read also: Baked Pork Chops with Creamy Mushroom Soup.
Cooking Tips for a Flavorful Garlicky Sesame Edamame Salad
Secretly healthy and wholesome
This is a nutrient-rich, hearty, and healthful edamame salad. This meal is fulfilling and substantial because edamame (soybeans) is a leading source of plant-based protein (nearly 18 grams per cup), fiber, and important vitamins and minerals.
Shredded red cabbage, on the other hand, gives the dish more body and contains more vitamin C than is advised daily.
But the delicious layers of taste are what really make this salad delightful and healthful.
It's the type of lunch or supper you will actually get excited about, with a combination of sizzled garlic and chile peppers, toasted peanuts, coconut, and sesame seeds swirled in a tangy, delicious tahini-soy sauce dressing. The best part is that you never get fatigued or heavy from it.
Customize it to your taste
You may tailor this salad in a few different ways to suit your preferences. To make it your own, try experimenting with other kinds of seeds or nuts, adjusting the heat, or adding or removing additional ingredients.
For instance, you may skip the shredded red cabbage and substitute it with chopped bell peppers, shredded carrots, or any other crisp, fresh vegetable if you don't mind losing out on the extra fiber and nutrients it provides.
Read also: Cinnamon Roll Monkey Bread
Simple and fast recipe
This recipe is unappealing for a weeknight because of its restaurant-caliber tastes, but it's quite the reverse!Combine it in approximately 30 minutes for dinner, or include it in your Sunday meal prep for weekday lunches that are full of nutrition.
Step-by-step Instructions
- To cook the edamame, follow the directions on the box.
- After cooking and draining, rinse the edamame under cold running water and pat dry for a cool edamame salad.
- To make a warm edamame salad, strain the cooked edamame and quickly transfer it to a serving bowl.
- Over medium heat, preheat a medium-sized frying pan.In the dry pan, toast the peanuts, coconut, and sesame seeds until fragrant.
- Add the oil to the pan, then add the garlic, scallions, chile pepper, and a dash of salt.Sauté the aromatics until the coconut and sesame seeds start to become golden brown.
Tips For Making This Recipe
Don’t overcook the edamame
Cooking edamame is technically optional because frozen edamame comes precooked in the package. But if you do cook the edamame, err on the side of undercooking. I always pick the lowest cook time range on the package to ensure I don’t overcook the edamame.
Ingredients
- Frozen shelled edamame, 12 ounces (340g) (see Note 1)
- One tablespoon of black or white sesame seeds
- One-fourth cup (25g) of unsweetened shredded coconut (think thin pieces like these) (optional; feel free to omit)
- ⅓ cup (45g) finely chopped dry-roasted peanuts (or cashews)
- One tablespoon of your preferred neutral-flavored frying oil
- salt that is kosher
- One serrano or Fresno pepper, four diced scallions, and the top inch cut and thinly sliced (save the dark greens for decoration)
- Three cloves of finely chopped garlic
- 2 cups (160g) red cabbage, finely grated (optional, see Note 2)
- 1 ½ tablespoons tahini
- 1 tablespoon agave nectar
- 1 medium lime, zested + juiced
- 2 tablespoons tamari or soy sauce (see Note 3)
- 1 tablespoon toasted sesame oil
Instructions
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As directed on the package, cook the edamame. (Usually, I boil the edamame for three to four minutes.) Empty the edamame. To enjoy a chilled salad, give the edamame a quick rinse in cold water. Give the colander a good shake to get rid of extra water. The edamame should be moved to a serving dish.
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As the edamame cooks and the water boils, prepare anything else you can. Dice the chili pepper, finely chop the garlic, chop the cilantro, thinly slice the scallions or very thinly slice the onion, and prepare the dressing.
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Prepare the dressing: Tahini, agave nectar, lime zest with 1 tablespoon juice, soy sauce, and sesame oil should all be combined in a small bowl. If preferred, add a little extra lime juice and whisk until smooth. It's okay that the dressing will be very thin.
