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Edamame Salad

Rated as 4.19 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 348
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: 348 calories; 21.5 21 22.7 0 360 Full nutrition

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Reviews

Read all reviews 11
  1. 16 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 ...

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...

I sliced my radishes and carrots instead of shredding them. Didn't have much flavor to it, I skipped the salt.