Thai Edamame Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This Thai Edamame Salad is one of my favorite go to dishes when I want something vibrant and delicious without spending hours in the kitchen. The whole thing comes together in just 45 minutes, and it's honestly so simple that even a beginner cook can nail it. What I love most is that edamame is packed with plant based protein and fiber, making this salad genuinely nourishing alongside being absolutely tasty. The combination of lime juice, fish sauce, and tamarind creates that authentic Thai tang that makes your taste buds sing, while the toasted peanuts add a satisfying crunch. It's the kind of dish that feels fancy enough to serve guests but casual enough for a weeknight dinner.
Ella x
Ingredients
- 400 gedamame(cooked)
- 200 gred bell pepper(diced)
- 250 gcarrots(peeled and grated)
- 300 gcucumber(sliced)
- 4 gthai red chili peppers(seedless and chopped)
- 120 mllime juice(freshly squeezed)
- 60 mlfish sauce(optional)
- 120 gchopped cilantro(chopped)
- 150 gtoasted peanuts(chopped)
- 30 gtamarind paste(optional)
- 60 mlsoy sauce(optional)
- 20 gbrown sugar(optional)
Detail level
Instructions
- 1
Cook the edamame according to package instructions until tender. Drain and set aside.
Tip: For an extra burst of flavor, add a pinch of salt to the edamame while it cooks.
- 2
In a blender or food processor, combine the cooked edamame, red bell pepper, carrots, cucumber, and Thai red chili peppers.
Tip: Make sure to process the mixture until it's smooth and well combined.
- 3
Transfer the mixture to a large bowl and stir in the lime juice, fish sauce (if using), tamarind paste (if using), and soy sauce (if using).
Tip: Adjust the seasoning to taste, adding more lime juice or fish sauce if needed.
- 4
Stir in the chopped cilantro and toasted peanuts.
Tip: For an added crunch, sprinkle some toasted peanuts on top of the salad just before serving.
- 5
If desired, drizzle a small amount of brown sugar over the salad to balance the flavors.
Tip: Start with a small amount and taste, adding more sugar if needed.
- 6
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
Tip: Let the salad sit at room temperature for 30 minutes before serving for a fresher flavor.
- 7
Serve the Thai Edamame Salad chilled, garnished with additional cilantro and peanuts if desired.
Tip: This salad is best served immediately, but it can be stored in the refrigerator for up to 24 hours.
- 8
Enjoy your delicious and nutritious Thai Edamame Salad!
Tip: Feel free to customize the recipe to your taste, adding or subtracting ingredients as you see fit.
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