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:
- Place the mixed greens on a large platter; set aside.
- 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.
- Whisk together the sesame salad dressing.
- 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
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Green Edamame Salad with Sesame-Ginger Dressing
Ingredients
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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Asian Salad Recipes:
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15-Minute Teriyaki Chicken Salad — Fast, EASY, healthy, and sweet mango is the perfect complement to the savory teriyaki chicken!! Save this recipe for when you need a FRESH and TASTY spin on chicken salad!!
Roasted Curried Cauliflower and Chickpea Salad – An EASY, healthy, lettuce-less salad with roasted curried cauliflower and chickpeas as the STARS!! Topped with raisins, pistachios, cilantro, and a DELISH tangy Greek yogurt dressing!!
Thai Peanut Salad — Eat the RAINBOW with this EASY, healthy salad that’s ready in 20 minutes!! Juicy chicken and crisp vegetables are tossed in the BEST PEANUT SALAD DRESSING ever!!
oh my gawd, Averie!! I LOVE this salad!!!
Thanks for the tweet, too!
This is what I crave, love, and eat day in and day out too. Just shelled a bunch of peas for a salad like this last night. I always add avocado too. I’m not a fan of broccoli and edamame gives me migraines. But what’s so great about a salad like this is that you can add whatever you want.
Exactly re customizing, and based on what I have in my veggie drawer, mine never look EXACTLY the same either, but variations on a theme.
Sesame oil is such an amazing component for salad dressings. So much flavor! I love to use rice wine vinegar with it. Yum, greens.
this looks absolutely delicious! and oh i loooove sugar snap peas!
This looks fabulous! SO many great veggies packed in!
Love the sesame ginger combo Averie! I’m a sucker for Asian dressing. Also: I could never get sick of this salad or cookies either :)
I love seeing this healthier side of your kitchen, Averie! I tend to put savory things on the back burner (umm, no pun intended), so dinners are usually healthier takeout or something super quick and simple, like hardboiled eggs. This green salad looks like it’d totally hit the spot, especially during summer where all I crave is fresh fruit and veggies! :) And I saw your new group board a few nights ago when you created it. I’m already obsessed — you know how much I love my healthy foods and sweets!
Thanks for noticing the board :)
You had me at the first two lines…. “I’m the first to admit that I have a big sweet tooth. But when it comes right down to it, this is what I want day in and day out.”
I swear, I could have written that!
You know I love all your savory recipes, but this is probably my favorite. The flavors in that dressing, the oil:vinegar ration, the GREEN! I love it all. I can’t wait for my broccoli to grow!!
Glad you can relate to the opening lines and that this is one of your fave recipes! Not much of a ‘recipe’ but we’re both on the same page with keeping our big bowls of green veg pretty simple :)
Averie, I’m right there with you about wanting a nice green crisp salad every day! Something about crisp fresh veggies. Hmm..now I want one :)
After a week of nothing but ice cream, this salad is exactly what I need. And that dressing..I want it on everything!!!
AY-VAH-RIE! THIS is gorgeous!! You’re about to get all the green-haters up on this boat!
I’m a green-lovah, and just as you, I love my desserts, too! But, my day to day meals look like this green goddess. :-D
I loved that story you told me the other day about coming to this country and the realizations you first had about eating habits here. Yes, love the sweets but this is day-to-day reality for me!
Yum! I love a good salad dressing to go with my salad! I like how it’s so simple but looks flavorful and delicious!
Absolutely gorgeous pictures! Love the simplicity of the dressing and I love ACV!
I’m sooo with you on craving greens. Sweets have their place, but salads and veggies, I can eat those all day long. Such a beautiful green-on-green platter of goodness (hello, purple!). Totally pinned!
Thanks for pinning!
Gorgeous greens, I love that vinaigrette too!
I have a cute sweet tooth, but I can tear into a big bowl of fresh veggies anytime! Yum!