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 DressingÂ
- 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!!
Averie , never thought of making such a crispy green salad before!! Thanks for the inspiration and I must say it looks gorgeous!!
Thanks, Ami!
I have sweet tooth too, but I equally love salad. This looks like a wonderful one to me. I love the color. It coud be a center piece as far as I am concerned.
Smiles—-
Thanks, Carol!
This looks like something I could eat everyday for the rest of the year! I have a crazy sweet tooth too, but I love my green smoothies and salads even more – which seems a little contradictory but it works!
I can totally relate!
I could use more salads like this in my life! This is beautiful Averie! So vibrant and green.
Thanks, Laura!
Look at all that green, love it! :)
I’ve been loving all your Paris posts, too :)
Same here! I could eat a salad (and most of the time do!) every single day. Cookies and salad go perfectly together, right?! Who could say no to such a pretty and vibrant plate filled with so much goodness. This is one gorgeous salad, Averie!
Thanks for the compliments, Kathi!
I’m amazed at how sharp and vibrant these pictures are Averie! Just gorgeous! And that couldn’t have been easy with all the green (at least not for me) I could eat this for breakfast though seriously! Pinned :) Hope you had a great weekend!
Thanks for pinning and I took these pics on one of those days at the perfect time of day, the perfect light, the right plate, lens, etc. for the job (sometimes NONE of those stars align as you know those types of shoots) and was able to dial the ISO wayyyy down so they came out really sharp I thought too. Thanks for noticing :)
Yum! I love sesame and ginger, such a great combination :)
This salad looks perfect for these hot summer days when it’s so hot you almost don’t feel like eating. I used to get these vegetables at traders called Green with Envy and it was a ton of green vegs all mixed together but they stopped carrying it…This salad brings it all back.
when it’s so hot you almost don’t feel like eating = totally know what you mean! We don’t get those days that often in San Diego where I live but I’ve lived all over and yes, totallllly know that feeling!
And that salad mix sounds great. Darn, now I want it!
What a great summer salad! So delicious and healthy. Great proposal. Thanks for sharing.
What a beautiful green salad, Averie! I especially love the edamame in here. What a healthy treat!
I’m a big edamame fan, too!
This is what I want day in and day out too! Such a yummy recipe.
I might not have beets but my radishes are coming in and the crunchy contast of those sweet green would be perfect light lunch! Lovely pictures Averie, so bright and temping
Radishes would be great and I love beets, too (they’re so under-appreciated I find!)
I can make this today and take it to work. I have a few beets ready in my little garden and love using the greens for salad. Unfortunately I don’t have sugar snap peas but everything else is a go. I love Asian inspired dressings and this looks beautiful!
Thanks for practically making this hours after I posted it and that’s awesome you have everything on hand! Now that’s awesome, Paula! Let me know how you liked the vinaigrette!
Love the vinaigrette–the ACV has a little more kick and tang compared to the brown rice vinegar I usually use but it was a good change up! I made a double batch and plan on having it again tomorrow with the head of Napa cabbage I just picked. Mine is so green compared to what I see at the grocery. Looks and tastes a little like romaine. Still no snap peas but I have a few cherry tomatoes ready so it will look like a Christmas in July salad.
Glad you enjoyed it and that you even have a double batch now! Perfect :) And a Christmas in July salad sounds perfect!
Wow! When you said green salad you weren’t lyin’! This is absolutely gorg Averie, and I want to pour that sesame ginger vinaigrette on ALL the things! pinning :)
Thanks for pinning, and yes, this is a very green salad, isn’t it :)
This salad looks so vibrant and green!! Hell yea I need some of this in my life! :D