Nearly every time Ryan or I make a trip to Trader Joe’s, we inevitably find ourselves coming home with a package or two of edamame. Sometimes it’s the shelled, other times it’s the whole pods. Since discovering it at a sushi restaurant a few years ago, we can’t get enough of the stuff!
My friend Maggie brought a variation of this edamame salad to a cookout at our house after receiving the recipe from a sushi-making class she and Mike took at the Kitchen Conservatory in St. Louis. It’s quickly become one of our favorites and a great side dish for summer grilling (like my new favorite burgers) or unique lunch salad. It has a great variety of textures and flavors and you can easily adapt the recipe. I posted my version below, but know that Maggie’s subbed red onion for green and sliced almonds for pepitas, so feel free to get creative!
Looking for other ways to use edamame? Try edamame succotash, edamame hummus, or creamy vegetable and edamame risotto!
One Year Ago: Southwestern Chicken Salad
Asian Edamame Salad
adapted from The Kitchen Conservatory
-2 packages frozen shelled edamame
-2 small red peppers, diced
-1 bunch green onions, diced
-1/2 cup dried cranberries
-1/2 cup pepitas (roasted pumpkin seeds)
-1/4 cup rice vinegar
-1/4 cup sesame oil
-1 tbsp hot sauce or chili paste (or more to taste)
1. Cook edamame according to package instructions. Drain and add to a large bowl.
2. Add in diced peppers, onions, cranberries, and pepitas.
3. Add rice vinegar, sesame oil, and hot sauce, stirring to mix completely. Chill completely before serving. (Can be made ahead of time and lasts in the fridge for up to one week)