Easy Asian Inspired Edamame Salad Recipe, Gluten Free, Vegan Options

Last time I went grocery shopping I bought a package of frozen edamame, originally planning on just serving it defrosted with a bit of salt, as I usually do. But when I got home, I decided that I really wanted to do something else, and a salad sounded perfect. Since I associate edamame with Asian dishes, I decided to make this salad with ingredients typically found in Asian cuisine.

I have to say, this recipe came out absolutely amazing. So amazing that, though I shared a bit with one of my kids, who agreed it is terrific, I ate the entire thing, and I think I might have gotten a bit of a stomach ache from eating that much in a small amount of time.

But seriously, if you're a fan of edamame and Asian flavors, make this one. This recipe is gluten free and vegan if you use the gluten free and vegan options listed. 

I was inspired by this recipe when I made mine.

Easy Asian Inspired Edamame Salad Recipe, Gluten Free, Vegan Options

2 cups shelled edamame (this was approximately 800 grams in the shell)
2 red peppers, approximately 1 1/2 cups chopped 
2 small cucumbers, 1 1/2 cups chopped
1/4 of a medium onion 
2 tablespoons apple cider vinegar, rice vinegar, or white vinegar
1 tablespoon gluten free soy sauce 
1 tablespoon toasted sesame oil 
1 tablespoon sweetener of choice, jaggery syrup, maple syrup, coconut sugar, honey, white sugar, etc...
1 tablespoon sunflower oil or other non strongly flavored oil of choice
 1/2 teaspoon sriracha sauce
 2 teaspoons sesame seeds 

1. Feel free to use pre-shelled edamame for this recipe. It would make it easier, but since I'm a cheapskate and edamame in the shell is cheap here, I just shelled mine while watching a movie, so even if it was time consuming, I didn't feel it. Just defrost it (boiling water makes it faster), pop it out of the shell, then rinse it, to take off any slimy part that might have come off with the shell.

2. Chop your peppers, cucumbers, and onion. 

3. Mix vinegar, soy sauce, sesame oil, sweetener, oil, and sriracha together.

4. Mix the eddamame with the other veggies and cover it with the sauce and sprinkle with sesame seeds.

5. Eat immediately if you want, or leave it to marinate. It tastes terrific right away, but after marinating for a few hours or overnight it is even more amazing, if you can imagine. (I didn't think something even yummier was possible, but it was!)


Are you a fan of edamame? How do you usually eat it? Do you put it in salads? What do you put in such salads, or what would you put in if you'd make an edamame salad? Does this look like a recipe you'd try?

Penniless Parenting

Mommy, wife, writer, baker, chef, crafter, sewer, teacher, babysitter, cleaning lady, penny pincher, frugal gal

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