Edamame Salad Recipe

Edamame, black lentils, chopped cucumber and red bell pepper, sesame seeds, and chopped green onion and cilantro, in a white bowl with a black fork.

5 from 11 votes

This 15-minute Edamame Salad is an easy no-cook recipe. It's high in plant-based protein, iron, and omega 3s, with a mouthwatering Asian-inspired dressing.

Prep Time15

Cook Time0

Total Time15

Course: Main Course, Salad

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: people

Calories: 437kcal

Author: Nisha Melvani

Ingredients

3 tablespoons rice vinegar
1 tablespoon tamari or soy sauce
1 teaspoon sriracha or to taste
¼ teaspoon ground ginger
¼ teaspoon garlic powder
1 tablespoon olive oil
1 ½ teaspoons toasted sesame oil
1 tablespoon maple syrup or to taste
1 medium-large English cucumber diced (about 2 cups)
12 ounces frozen shelled edamame thawed in a sieve under running warm water, and dried
1 large red bell pepper diced (about 2 cups)
1 cup cooked black lentils Puy, French, or green lentils (use canned or cook one-half cup until al dente)*
4 green onions thinly sliced
½ cup chopped cilantro
4 teaspoons sesame seeds
4 tablespoons hemp seeds (optional)
1 medium lime juice
Salt to taste

Instructions

Make the dressing: Whisk the rice vinegar, tamari, sriracha, ground ginger, garlic powder, olive oil, toasted sesame oil, and maple syrup. Do this in a Pyrex measuring cup or a cup with a spout if making the salad in mason jars.
Option 1 (mason jar salads): Divide the dressing between 4 (16-ounce) jars with lids. Add ½ cup chopped cucumber, ½ cup edamame (packed), ½ cup chopped bell pepper, ¼ cup lentils, 1 sliced green onion, 2 tablespoons chopped cilantro, and 1 teaspoon sesame seeds to each jar.
For serving, shake the jar well to combine the ingredients. Add fresh lime juice, and salt to taste. Alternatively, add the lime juice to the dressing, but do not skip it!
Option 2 (salad bowl): Transfer the edamame, lentils, cucumber, red bell pepper, green onion, cilantro, and sesame seeds to a large bowl. Add the dressing and mix well to combine. Add lime juice, and salt to taste.

Notes

Storage: Mason Jar Salads can be refrigerated for up to 4 days. For any remaining dressed salad, refrigerate in an airtight container for up to 2 days.

If you are cooking your own lentils, do not overcook them or they will make the salad mushy. Simmer for about 15 minutes, or until al dente. Run them under cool water, and set aside to drain for a few minutes.

Nutrition