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Edamame Salad

Rated as 4.24 out of 5 Stars
2

"A friend passed this 'jewel' of a recipe on to me. My girls ask for it in their lunchboxes!"
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Ingredients

1 h 45 m servings 97
Original recipe yields 6 servings

Directions

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  1. Bring a large pot of lightly salted water to a boil. Cook edamame in the boiling water until tender, about 3 minutes. Drain and chill in the refrigerator.
  2. Combine napa cabbage, bok choy, vinegar, sesame oil, and salt in a small bowl. Let sit in at room temperature until cabbage is slightly wilted, about 20 minutes.
  3. Stir edamame and carrots into cabbage mixture. Refrigerate until fully chilled, 1 hour.
  4. Top edamame salad with sesame seeds and daikon radish before serving.

Nutrition Facts


Per Serving: 97 calories; 9.9 2.1 0.6 0 335 Full nutrition

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Reviews

Read all reviews 12
  1. 17 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is awesome! I added lemon vinegar at the end for a little kick but wow! Even my boys chomped this down.

Most helpful critical review

The amount of vinegar adds a whole LOT of pucker. Maybe a little fresh ginger and soy sauce would help even out the flavor a bit and cut the vinegar to about half.

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This is awesome! I added lemon vinegar at the end for a little kick but wow! Even my boys chomped this down.

The amount of vinegar adds a whole LOT of pucker. Maybe a little fresh ginger and soy sauce would help even out the flavor a bit and cut the vinegar to about half.

Delicious just as written! Trying to get more veggies in my diet and this was perfect!

I made it with the ingredients in my fridge, fresh black soybeans (kuromame) and komatsuna leaves instead of bok choy. I prepared 2 servings so divided the quantities by 3. I also used less dres...

OOOHHH! The rice wine vinegar in this recipe made us all pucker! I find it hard to believe that kids would eat this as written. Thanks to Julee's review we took her advice and added some soy ...

Really liked this, so did my husband. I didn't have sesame oil and forgot when I was at the store, also did not want to buy black sesame seeds when I have regular so used those. I also added gr...

I didn't add as much sesame oil. Instead I used a heavy tablespoon of sesame oil and the rest was vegetable oil. Excellent recipe. I will make it again!!

Easy, fresh and delicious. I added grated ginger and spring onions.

delicious recipe!! I would suggest using more daikon, carrots and bok choy (almost double the amount) and using only 1/4 cup of rice vinegar. Subtle flavor and will make a bigger serving and wil...