New this month
Get the Allrecipes magazine

Edamame Salad

Sonya

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

Ingredients

1 h 45 m servings 348 cals
Original recipe yields 6 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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 g fat; 21 g carbohydrates; 22.7 g protein; 0 mg cholesterol; 360 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 10
  1. 15 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
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.

Most helpful
Most positive
Least positive
Newest

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 ...

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.

Terrific! I too reduced the amount of vinegar and the overall amount of dressing, but it was really good.