Edamame Salad

Edamame Salad

Sonya 1

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


1 h 45 m servings 348 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 21g
  • 7%
  • Protein:
  • 22.7 g
  • 45%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 360 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.
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  1. 12 Ratings


This is awesome! I added lemon vinegar at the end for a little kick but wow! Even my boys chomped this down.

The amount of vinegar adds a whole LOT of pucker. Maybe a little fresh ginger and soy sauce would help even out the flavor a bit and cut the vinegar to about half.

Delicious just as written! Trying to get more veggies in my diet and this was perfect!

OOOHHH! The rice wine vinegar in this recipe made us all pucker! I find it hard to believe that kids would eat this as written. Thanks to Julee's review we took her advice and added some soy ...

I made it with the ingredients in my fridge, fresh black soybeans (kuromame) and komatsuna leaves instead of bok choy. I prepared 2 servings so divided the quantities by 3. I also used less dres...

I sliced my radishes and carrots instead of shredding them. Didn't have much flavor to it, I skipped the salt.

Terrific! I too reduced the amount of vinegar and the overall amount of dressing, but it was really good.

I can't imagine drowning this in so much vinegar and oil! Trust yourself. Use the same base ingredients, but tweak it for your own tastes. I used a lot more of the cabbage and bok choy and only ...