Edamame Salad with Peanut Sauce Recipe
Introduction
This Edamame Salad with Peanut Sauce is a vibrant, protein-packed dish perfect for a light lunch or a refreshing side. Combining tender edamame with crunchy vegetables and a creamy, tangy peanut dressing, it offers a delightful mix of flavors and textures that’s both satisfying and nutritious.
Ingredients
- 1 pound edamame (about 16 ounces), shelled or in pods
- ½ cup peanut butter (creamy or crunchy, natural recommended)
- ¼ cup soy sauce or tamari (for gluten-free)
- 2 tablespoons rice vinegar
- 2 tablespoons fresh lime juice
- 1-2 tablespoons honey or maple syrup (adjust to taste)
- 1 medium cucumber (English or 2-3 Persian), diced
- 1 large bell pepper (red, yellow, or orange), diced
- 1-2 medium carrots, shredded or julienned
- ¼ – ½ medium red onion, thinly sliced or finely diced
- ½ cup fresh cilantro, chopped
- 2-3 tablespoons toasted sesame seeds (white, black, or mixed)
- 1 tablespoon toasted sesame oil
- 1 teaspoon fresh ginger, grated or minced
- 1 clove garlic, minced
- ¼ – ½ teaspoon red pepper flakes (optional)
- 2-4 tablespoons water (to thin sauce)
Instructions
- Step 1: Cook the edamame using your preferred method. For steaming, place shelled edamame in a steamer basket over boiling water and steam for 5-7 minutes until tender-crisp. If using pods, steam for 6-8 minutes. Alternatively, boil, microwave, or use an Instant Pot following similar timing guidelines. After cooking, rinse under cold water to stop cooking and drain well. Shell pods if necessary.
- Step 2: Prepare the peanut sauce by whisking together peanut butter, soy sauce (or tamari), rice vinegar, lime juice, honey (or maple syrup), toasted sesame oil, grated ginger, minced garlic, and red pepper flakes if using. Slowly add water, one tablespoon at a time, whisking until the sauce is pourable but still coats the salad ingredients. Adjust seasoning to taste.
- Step 3: Prepare the vegetables by dicing cucumber and bell pepper, shredding or julienning carrots, slicing or dicing red onion, and chopping cilantro. Toast sesame seeds in a dry skillet over medium heat for 2-3 minutes until fragrant and lightly golden. Let cool.
- Step 4: In a large bowl, combine the cooled edamame, cucumber, bell pepper, carrots, red onion, and cilantro. Pour most of the peanut sauce over the salad and gently toss to coat. Add more sauce if desired. Sprinkle toasted sesame seeds on top.
- Step 5: Serve the salad immediately at room temperature or chill in the refrigerator to let flavors meld. Enjoy as a light meal or side dish.
Tips & Variations
- Use frozen shelled edamame for convenience; thaw before cooking if needed.
- Adjust the sweetness and spice of the peanut sauce to your preference by varying honey and red pepper flakes.
- Substitute fresh cilantro with parsley or mint if you prefer less herbaceous flavor.
- For added crunch, toss in chopped peanuts or cashews before serving.
- Use tamari instead of soy sauce for a gluten-free option.
Storage
Store leftover salad in an airtight container in the refrigerator for up to 3-4 days. The vegetables may soften over time, but the flavors will deepen. Before serving leftovers, freshen up with a little extra chopped cilantro and sprinkle of toasted sesame seeds. Reheat is not necessary, as this salad is best enjoyed cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen edamame for this salad?
Yes, frozen shelled edamame works perfectly and is very convenient. Simply cook them according to the instructions before assembling the salad.
How can I make the peanut sauce vegan?
Replace honey with maple syrup or agave nectar to keep the sauce vegan while maintaining its sweet balance.
PrintEdamame Salad with Peanut Sauce Recipe
This vibrant Edamame Salad with Peanut Sauce is a delicious and healthy dish featuring protein-packed edamame tossed with crisp vegetables and coated in a creamy, flavorful peanut sauce. Perfect as a light meal or a refreshing side, it combines nutty, tangy, sweet, and savory elements for an irresistible taste and satisfying crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
Scale
For the Edamame Salad:
- 1 pound edamame (about 16 ounces), shelled or in pods
- 1 medium cucumber (English or 2–3 Persian cucumbers), diced
- 1 large bell pepper (red, yellow, or orange), diced
- 1–2 medium carrots, shredded or julienned
- ¼ to ½ medium red onion, thinly sliced or finely diced
- ½ cup fresh cilantro, chopped
- 2–3 tablespoons toasted sesame seeds (white or black, or a mix)
For the Peanut Sauce:
- ½ cup creamy or crunchy peanut butter (natural, unsweetened and unsalted recommended)
- ¼ cup soy sauce or tamari (for gluten-free)
- 2 tablespoons rice vinegar (unseasoned)
- 2 tablespoons fresh lime juice
- 1–2 tablespoons honey or maple syrup (for vegan; adjust to taste)
- 1 tablespoon toasted sesame oil
- 1 teaspoon fresh ginger, grated or minced
- 1 clove garlic, minced
- ¼ to ½ teaspoon red pepper flakes (optional, adjust to taste)
- 2–4 tablespoons water (to thin sauce as needed)
Instructions
- Cook the Edamame: Choose your cooking method—steam, boil, microwave, or Instant Pot. For steaming, place shelled edamame in a steamer basket over boiling water and steam for 5-7 minutes (6-8 minutes if in pods). For boiling, add shelled edamame to boiling salted water and boil for 3-5 minutes (5-7 minutes if in pods). For microwaving, place shelled edamame with a tablespoon of water in a microwave-safe dish, cover, and microwave on high for 2-3 minutes (3-4 minutes if in pods). For Instant Pot, add 1 cup water, place shelled edamame on trivet, pressure cook on high for 0 minutes with quick release (1 minute for pods). After cooking, rinse under cold water to stop cooking, drain well, and shell pods if necessary.
- Prepare the Peanut Sauce: In a medium bowl, whisk together peanut butter, soy sauce or tamari, rice vinegar, lime juice, honey or maple syrup, toasted sesame oil, grated ginger, minced garlic, and red pepper flakes if using. Gradually whisk in water, one tablespoon at a time, until desired pourable but thick consistency is reached. Taste and adjust sweetness, saltiness, acidity, and spice according to your preference.
- Prepare the Salad Vegetables: Dice cucumber and bell pepper into bite-sized pieces. Shred or julienne carrots. Thinly slice or finely dice red onion. Chop fresh cilantro. In a dry skillet over medium heat, toast sesame seeds for 2-3 minutes until fragrant and golden, stirring frequently. Set aside to cool.
- Assemble the Edamame Salad: In a large bowl, combine cooked and cooled edamame, cucumber, bell pepper, carrots, red onion, and cilantro. Pour ¾ of the peanut sauce over the salad and toss gently to evenly coat. Add more sauce as desired. Sprinkle toasted sesame seeds on top as garnish.
- Serve or Store: Serve the salad immediately at room temperature or chill it in the refrigerator to allow flavors to meld. Store leftovers in an airtight container in the fridge for 3-4 days. Before serving leftovers, consider adding fresh cilantro and sesame seeds to refresh flavors and texture.
Notes
- Use frozen shelled edamame for convenience or fresh edamame if available.
- Adjust the amount of honey or maple syrup in the peanut sauce according to your taste preference.
- To keep the salad gluten-free, substitute soy sauce with tamari.
- Red pepper flakes are optional and can be omitted for a mild sauce or increased for extra heat.
- For a vegan version, replace honey with maple syrup or agave nectar.
- Toast sesame seeds carefully to avoid burning and enhance their nutty flavor.
- Chilling the salad before serving enhances the flavor melding but can cause vegetables to soften slightly.
- Leftover salad can be refreshed with additional fresh cilantro and toasted sesame seeds.
Keywords: edamame salad, peanut sauce, healthy salad, Asian salad, gluten-free salad, vegetarian salad, vegan option, protein salad
