Edamame Bean Salad

This edamame bean salad takes just 20 minutes to make and features edamame, black beans, cashews and fresh veggies in a delicious miso ginger dressing.

Prep Time15

Cook Time5

Total Time20

Course: Salad

Cuisine: Asian

Diet: Vegan

Servings: servings

Author: Deryn Macey

Ingredients

For the Edamame Bean Salad

1 bag frozen Edamame (454 g) ~2.5 cups
5 cups prepared coleslaw mix or finely shredded red cabbage ~285g
1 medium red bell pepper, diced
½ cucumber, diced ~1 cup
1 medium carrot, peeled and shredded ~1 cup
4 green onions, thinly sliced 25g
1 handful cilantro, roughly chopped 15g
1 can black beans, drained and rinsed (540mL)
½ cup raw cashews, toasted and chopped 70g

For the Ginger Miso Dressing

2 inch piece of ginger, roughly chopped 35g
2 cloves garlic smashed
2 tbsp white miso paste
2 tbsp maple syrup
¼ cup sesame oil
¼ cup rice vinegar
½ lime juiced
Salt and pepper

Instructions

Cook Edamame: Bring a medium pot of salted water to a boil. Once boiling, add edamame. Cook for 4-5 min. Drain and rinse under cold water to stop the cooking. Pat dry before adding to the salad.
1 bag frozen Edamame (454 g)
Make Dressing: In a small blender or immersion blender with canister, add ginger, garlic, miso, maple syrup, sesame oil, rice vinegar and lime juice. Season with salt and pepper, then blend until smooth.
2 inch piece of ginger, roughly chopped, 2 cloves garlic, 2 tbsp white miso paste, 2 tbsp maple syrup, ¼ cup sesame oil, ¼ cup rice vinegar, ½ lime, Salt and pepper
Toss Salad: To a large bowl, add shredded cabbage, red pepper, cucumber, green onion, cilantro, black beans, cashews and blanched edamame. Season with salt and pepper. Drizzle dressing over top, then toss to combine. If you’re storing the salad for more than a few hours, keep the dressing separate and mix it in just before serving to maintain the best texture and freshness.
5 cups prepared coleslaw mix or finely shredded red cabbage , 1 medium red bell pepper, diced, ½ cucumber, diced, 1 medium carrot, peeled and shredded, 4 green onions, thinly sliced, 1 handful cilantro, roughly chopped, 1 can black beans, drained and rinsed
Serve: Divide salad between bowls and serve with more cashews, green onions and lime wedges, if desired.
½ cup raw cashews, toasted and chopped

Video

Notes

Storing: If storing more than a few hours, it's suggested to store dressing separately. If stored separately, salad and dressing can be stored in the fridge for 3-4 days. If mixed, it's best within 1 day. Not suitable for freezing.

If you don't have a small blender or immersion blender to make the dressing, grate or crush the garlic and ginger and whisk dressing in a bowl until fully emulsified and combined.

Nutrition