Edamame Salad Recipe - Allrecipes.com
Edamame Salad Recipe
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Edamame Salad

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

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Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    5 mins

    1 hr 45 mins


  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 More Reviews

Most Helpful Positive Review
Aug 14, 2012

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

Most Helpful Critical Review
Aug 08, 2012

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.

Apr 28, 2012

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

Sep 13, 2012

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 sauce and that made it more palatable, but I also added 2T. of sugar. Really disappointed.

Nov 04, 2014

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 dressing and balanced the acidity of the sake vinegar with sugar (1tsp sugar to 2tbsp sake vinegar and 1tbsp sesame oil). It was delicious, thanks Sonya.

Aug 17, 2014

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

Jul 07, 2013

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

Jan 26, 2013

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 1/3 to 1/2 of the vinegar and sesame oil. It's still a bit stronger than I prefer on a salad, but it's quite tasty.


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  • Calories
  • 348 kcal
  • 17%
  • Carbohydrates
  • 21 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 21.5 g
  • 33%
  • Fiber
  • 7.9 g
  • 32%
  • Protein
  • 22.7 g
  • 45%
  • Sodium
  • 360 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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