Asian Salad with Edamame Beans

Asian Salad with Edamame Beans

  • Prep: 10 min
  • Cook Time: 5 min
  • Total: 15 min
  • Serving: 4 Servings

You should have no problem finding edamame soybeans in your local supermarket. Their popularity has significantly increased due to their delicious taste and high-nutrient content.


  • 8 cups pre-cleaned baby spinach
  • 1 bunch watercress, trimmed but long stems still attached
  • 2 cups frozen shelled edamame
  • 3 scallions, thinly sliced on the bias, both white and green parts
  • 1/3 bunch cilantro
  • 1 tablespoon toasted sesame seeds
  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoons rice wine vinegar
  • 1 1/2 tablespoons honey
  • 3 tablespoons sesame oil
  • 3 tablespoons canola oil v
  • 1/2 piece fresh ginger, peeled and smashed
  • 1/8 teaspoon sea salt
  • 4 turns freshly ground black pepper


  1. Cook the edamame according to package directions and then place in a large salad bowl along with the spinach, watercress, scallions and cilantro. Toss to combine.
  2. In a small bowl add the soy sauce, vinegar, honey, oils, ginger, salt and pepper. Whisk vigorously to combine and then pour over the salad.
  3. Toss the salad once more to combine, sprinkle with the sesame seeds and then serve.


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