Pin There's something about the snap of a fresh edamame pod between your teeth that transported me back to a tiny izakaya tucked down a Tokyo side street, where this exact salad arrived at my table glistening with sesame oil. I came home determined to recreate that moment in my own kitchen, and what started as a nostalgic craving became my go-to when I need something that feels both light and satisfying. The magic isn't in rare ingredients, but in how sesame oil and fresh ginger wake up every bite.
I made this for my partner on a humid summer evening when nothing hot sounded appealing, and they ate the entire bowl in near silence—which, for them, is the highest compliment. Ever since, it's become my weeknight shortcut when I want to feed us something that feels a little special without turning on the oven or sweating in the kitchen.
Ingredients
- Shelled edamame, 2 cups: Fresh if you can find them, but frozen works beautifully and honestly saves you the fiddling with pods.
- Cucumber, 1 large: Dice it however you like, but I aim for roughly the same size as the edamame so each bite feels balanced.
- Green onions, 2: Thinly sliced, they add a sharp green onion bite that cuts through the richness of sesame oil.
- Red bell pepper, 1 small: Optional but it brings color and sweetness; I usually throw it in unless I'm out.
- Toasted sesame oil, 2 tablespoons: The soul of this salad—use real toasted sesame oil, not the pale refined stuff, and don't skip it.
- Rice vinegar, 1 tablespoon: Bright and gentle, it balances the sesame without overpowering.
- Soy sauce or tamari, 1 tablespoon: Use tamari if you're keeping it gluten-free, and taste before adding salt.
- Honey or maple syrup, 1 teaspoon: A whisper of sweetness that rounds out the dressing.
- Fresh ginger, 1 teaspoon grated: Freshly grated, not ground—you'll taste the difference immediately.
- Garlic, 1 clove finely minced: One clove is plenty; if you're garlic-forward like me, you can add half a second one.
- Toasted sesame seeds, 1 teaspoon plus more for garnish: Toast them yourself if you have time and you'll wonder why you ever bought pre-toasted.
- Fresh cilantro, 1 tablespoon chopped: Optional but I never skip it—adds a fresh herbal note that feels essential.
Instructions
- Boil and chill the edamame:
- Bring a pot of salted water to a rolling boil and add your edamame, letting them bob around for 3 to 5 minutes until they're tender but still have a little bite. Drain and immediately plunge them into cold water or ice water to stop the cooking and set that bright green color.
- Assemble the raw ingredients:
- In your large bowl, toss together the chilled edamame, diced cucumber, sliced green onions, and bell pepper if you're using it. Let them sit for a moment while you make the dressing.
- Whisk together the dressing:
- In a small bowl, combine the sesame oil, rice vinegar, soy sauce, honey, ginger, minced garlic, and that first teaspoon of sesame seeds, whisking until it emulsifies and loses any harsh edges. Take a tiny taste and adjust the balance—more vinegar if you want brightness, more honey if it tastes too sharp.
- Bring it together:
- Pour the dressing over everything and toss gently but thoroughly so every piece gets a coating. Taste it now and season if needed.
- Finish and serve:
- Sprinkle with extra toasted sesame seeds and cilantro, and serve right away if you like everything crisp, or let it chill for 30 minutes if you want the flavors to deepen and meld.
Pin I remember my mom tasting this and saying it reminded her of something she'd eaten in Singapore forty years ago, which made the whole recipe feel like it had traveled through time to land on our table. There's something about sharing food that connects back to someone else's memory that reminds you why cooking matters.
Making It Your Own
This salad is more of a template than a strict recipe, which is why I keep coming back to it. Swap the cucumber for zucchini in winter, add shredded carrots if you want sweetness, or throw in a handful of crispy chickpeas for extra texture and protein. I've even tossed in leftover roasted broccoli and it felt like a totally different meal.
The Dressing, Explained
The dressing is where this salad gets its personality. Toasted sesame oil is warm and nutty, rice vinegar brings a gentle acidity that doesn't shout, and the ginger and garlic make sure you actually taste something alive. If you want heat, add a pinch of red pepper flakes or a dash of sriracha and suddenly it's a completely different dinner. I once added a spoonful of miso paste and couldn't stop eating it, so that's another direction you could go.
When to Serve It
This works as a standalone lunch, a bright side dish next to grilled fish or chicken, or nestled into a bento box for lunch the next day. I've also served it as part of a spread with other small plates when friends are coming over, and it always disappears first.
- Make it ahead of time and store the dressing separately to keep everything from getting soggy.
- If you're packing it for lunch, assemble it in the morning and the flavors only get better by noon.
- Leftovers taste even more melded together and somehow more delicious the next day.
Pin This is one of those recipes that proves you don't need a long ingredient list or complicated techniques to make something that feels restaurant-quality and deeply satisfying. Make it once and you'll understand why I keep coming back to it.
Recipe FAQ
- → How do I prepare the edamame for this salad?
Boil shelled edamame in salted water for 3 to 5 minutes until tender, then drain and rinse under cold water to chill before mixing.
- → Can I make the salad gluten-free?
Yes, substitute traditional soy sauce with tamari to keep the dressing gluten-free without compromising flavor.
- → What can I use to add a spicy kick?
Incorporate red pepper flakes or a dash of sriracha into the dressing for an optional spicy note.
- → Are there alternatives to edamame in this dish?
Sugar snap peas or blanched snow peas make excellent substitutes providing similar texture and freshness.
- → How is the dressing prepared?
Whisk together toasted sesame oil, rice vinegar, soy sauce, honey or maple syrup, grated ginger, minced garlic, and toasted sesame seeds until well combined.
- → What garnishes enhance the salad?
Additional toasted sesame seeds and chopped fresh cilantro add flavor and visual appeal as garnishes.