Edamame Salad

I've been wanting to make some sort of edamame salad for a while and finally found a delicious recipe. It's pretty easy (only 3 steps!) - minus all the chopping - and very tasty. You can use green pepper instead of red since red peppers are so expensive these days. I got most of the veggies at Trader Joe's (much cheaper!). The original recipe said to peel the cucumber, but I think this is a lot of unnecessary extra work. For the edamame, you can get the pre-shelled package to save time.


  • 2 cups shelled edamame (cook according to package directions)
  • 1 15-16 oz. can yellow corn kernels (if you're feeling energized, feel free to use fresh corn)
  • 1 red bell pepper, seeded and chopped to same size as corn kernels
  • 1 cup cucumber (about 1/2 a large cucumber), seeded and chopped to same size as corn kernels
  • 3/4 cup Scallions/green onions, chopped fine
  • 1/2 cup fresh parsley, chopped fine
  • 5 large fresh basil leaves, chopped fine
  • 2 tbsp olive oil
  • 2 tbsp soy sauce
  • 1 clove garlic, minced fine
  • 1.5 tbsp Hoisin sauce (or to taste)
  • 1 tsp fresh ginger root, grated fine
  • 4 tbsp Seasoned rice vinegar
  • Salt and Pepper to taste


  1. Whisk together all dressing ingredients in large bowl.
  2. Toss with prepared vegetables, parsley, edamame, and basil.
  3. Chill until serving time.


Unknown said...

That looks delicious! Edemame has to be one of my favorite snacks on the go. :)

Chef Fresco said...

Thanks Melissa it was pretty yummy!

Post a Comment

previous next previous