Edamame Salad


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

Prep Time:
20 mins
Cook Time:
5 mins
Additional Time:
1 hrs 20 mins
Total Time:
1 hrs 45 mins
6 servings


  • 4 cups shelled edamame (green soybeans)

  • 1 cup chopped napa cabbage

  • ½ cup chopped bok choy

  • ½ cup rice wine vinegar

  • ¼ cup sesame oil

  • 1 teaspoon coarse salt

  • ½ cup shredded carrots

  • 1 tablespoon black sesame seeds

  • ¼ cup shredded white daikon radish


  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
10g Fat
2g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 97
% Daily Value *
Total Fat 10g 13%
Saturated Fat 1g 7%
Sodium 335mg 15%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 1g
Vitamin C 7mg 37%
Calcium 35mg 3%
Iron 0mg 2%
Potassium 99mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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