Green Powerhouse Salad with Sesame-Ginger Vinaigrette

Green Edamame Salad with Sesame Ginger Dressing — Light, fresh, healthy, and EASY to prepare! Enjoy this Asian-inspired salad as a side dish or add your protein of choice to make it the main course.

Asian Edamame Salad with Sesame Dressing

There are times when nothing else but a Quadruple Chocolate Pudding Cookie will do and while I’m tearing into it, you could not wrestle it out of my hands for dear life.

But it’s plants that I crave over the long haul and this is typical of what I eat day in, day out. Light, fresh, healthy, naturally vegan and gluten-free, and satisfying.

There’s edamame for protein and chewy texture, while sugar snap peas add fantastic crunch and their subtle sweetness is always welcome. And I’ve always loved peas and broccoli, really I do.

The simple sesame ginger salad dressing just makes the dish. It adds so much flavor, but it’s light and not greasy or gloppy.

It’s made with sesame oil, which lends an Asian-themed flair. Apple cider vinegar adds brightness, agave (or honey) balances the tartness, and ground ginger adds a gentle heat.

Or if you’re like me and use lots, the heat isn’t so subtle.

I could never get sick of this salad. Or cookies.

Asian Edamame Salad Ingredients

To make the green salad with edamame, you’ll need:

• Mixed greens
• Edamame
• Broccoli
• Peas
• Sugar snap peas

To make the sesame ginger salad dressing, you’ll need:

• Apple cider vinegar
• Sesame oil
• Agave
• Ground ginger
• Salt and pepper

How to Make a Green Edamame Salad

As you can imagine, this salad is very simple to prepare:

1. Place the mixed greens on a large platter; set aside.
2. Steam the edamame, broccoli, peas, and sugar snap peas. I prefer doing this in the microwave and have provided detailed instructions on my method in the recipe card below.
3. Whisk together the sesame salad dressing.
4. Combine all steamed vegetables in one bowl, add the vinaigrette, and toss to combine. Then, place over the mixed greens and dig in!

Recipe Variations

This is a very simple recipe, and you’re welcome to mix and match the ingredients as you like.

• Add protein. You could add sauteed shrimp, grilled or baked chicken, or tofu (smoked or regular) for added protein.
• Swap the veggies. Have veggies on hand you need to use up? Steam away and toss in the sesame ginger salad dressing!
• Saute the veggies instead of steaming them. I prefer steaming the veggies for this edamame salad simply because it’s quicker and less of a mess, but you can also saute them in a skillet over medium-high heat until done to your liking.

Tips for Making a Green Salad with Edamame

I recommend steaming the vegetables just until crisp-tender. You want them to have some crunch to them so the salad is full of textures and not mushy.

Once the salad has been assembled, you need to eat it right away. The mixed greens in particular will wilt and don’t hold up well once tossed in the dressing.

Adjust the amount of ginger in the sesame ginger dressing to suit your tastes. I love lots of ginger, but you may prefer less.

What to Serve with the Edamame Salad

Pair the sesame ginger edamame salad with one or more of your favorite Asian entrees:

• Honey Soy Chicken Thighs
• Sheet Pan Asian Salmon
• Chicken Pad Thai
• Cashew Chicken
• Copycat P.F. Chang’s Lettuce Wraps
• Kung Pao Cauliflower
• Sticky Chicken

Save Saved Review Print

4.50 from 4 votes

Green Edamame Salad with Sesame-Ginger Dressing

By Averie Sunshine

The salad is light, fresh, healthy, naturally vegan and gluten-free, and satisfying. All this greenery is great for helping your body to be the powerhouse it wants to be. There’s edamame for protein and chewy texture, while sugar snap peas add fantastic crunch and their subtle sweetness is always welcome. And I’ve always loved peas and broccoli.The simple vinaigrette just makes the salad. It adds so much flavor, but it’s light and not greasy or gloppy. It’s made with sesame oil, which lends an Asian-themed flair. Apple cider vinegar adds brightness, agave (or honey) balances the tartness, and ground ginger adds a gentle heat.

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 2

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Ingredients  

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Salad

• ▢ about 3 cups mixed greens, loosely packed
• ▢ ½ cup steamed edamame
• ▢ ½ to 1 cup steamed broccoli
• ▢ ½ cup steamed peas
• ▢ ½ cup steamed sugar snap peas

Sesame-Ginger Dressing

• ▢ ¼ cup apple cider vinegar
• ▢ 2 tablespoons sesame oil
• ▢ 1 tablespoon agave, or honey, not vegan, or to taste
• ▢ 1 teaspoon ground ginger, or to taste (I used 1 tablespoon, vinaigrette will be fairly spicy)
• ▢ salt and pepper, to taste

Cook ModePrevent your screen from going dark

Instructions 

Salad

• Place greens on a large platter; set aside.
• Steam edamame by placing frozen edamame in a 2-cup glass measuring cup or similar microwave-safe bowl, cover with about 1 1/2 cups water, and heat on high power for 5 to 8 minutes, or until tender and done. Drain; set aside.
• Steam broccoli, peas, and sugar snap peas by placing them in a large microwave-safe bowl, cover with about 2 cups water, and heat on high power for about 3 minutes, or until as done as desired (I prefer these vegetables barely cooked, firmer, and crispier). Drain; set aside.

Sesame-Ginger Dressing 

• Add all ingredients to a medium bowl and whisk vigorously to combine. Taste, and adjust as needed.
• Combine all steamed vegetables in one bowl, add the vinaigrette, and toss to combine.
• Add vegetables to the greens and serve immediately.

Notes

Salad is best fresh, but the steamed vegetables will keep airtight for up to 2 days in the fridge; they’ll continue to soften over time after being dressed with the vinaigrette.

Nutrition

Serving: 1, Calories: 277kcal, Carbohydrates: 25g, Protein: 10g, Fat: 16g, Saturated Fat: 2g, Polyunsaturated Fat: 13g, Sodium: 187mg, Fiber: 8g, Sugar: 12g

Nutrition information is automatically calculated, so should only be used as an approximation.

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