Edamame Salad

Edamame Salad

6 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    5 m
  • Ready In

    1 h 45 m
Recipe by  Sonya

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

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Adjust Servings

Original recipe yields 6 servings



  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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Reviews (6)

Rate This Recipe


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!

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Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



previous recipe:

Oriental Edamame Salad


next recipe:

Grilled Corn and Edamame Succotash Salad