Indonesian Edamame Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This Indonesian edamame salad is one of my favorite quick weeknight dishes, and I love how easy it comes together in just 45 minutes. The beauty of this recipe is that edamame is packed with plant based protein, making it wonderfully filling and nutritious. What really makes this special is the fragrant ginger and garlic dressing that brings everything to life with authentic Southeast Asian flavors. You probably have most of these ingredients on hand already, which keeps costs down and prep time minimal. It's refreshing, satisfying, and honestly tastes like you spent way more effort than you actually did.
Ella x
Ingredients
- 200edamame
- 150cucumber
- 100carrots
- 100bell peppers
- 50red onion
- 50peanuts
- 2 mlsoy sauce
- 1 mlrice vinegar
- 1 gbrown sugar
- 1 gginger
- 1garlic
- 1 mlsesame oil
- to tastesalt
- to tastepepper
Detail level
Instructions
- 1
Rinse the edamame and cook them in boiling water for 3-5 minutes until tender. Drain and let cool.
- 2
In a blender or food processor, combine soy sauce, rice vinegar, brown sugar, ginger, garlic, and sesame oil. Blend until smooth.
- 3
In a large bowl, combine the cooled edamame, cucumber, carrots, bell peppers, red onion, and peanuts.
- 4
Pour the dressing over the salad and toss to combine.
- 5
Season with salt and pepper to taste.
- 6
Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- 7
Serve chilled and garnish with additional peanuts if desired.
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