Description

This edamame salad recipe is fresh, crunchy, and full of flavor with cabbage, mandarin oranges, and a zippy plum sauce dressing that’s perfect for quick lunches or entertaining.

Ingredients

Salad

12 oz frozen shelled edamame, thawed

1 red bell pepper, finely diced

1 serrano pepper or jalapeño, finely minced

4 scallions, thinly sliced

2 cups shredded red cabbage

1 cup mandarin orange segments (fresh or canned)

½ cup slivered almonds

1 tablespoon white or black sesame seeds

Chinese Plum Dressing

3 tablespoons Chinese plum sauce

3 tablespoons rice wine vinegar

2 tablespoons low-sodium soy sauce

1 tablespoon honey

1 tablespoon garlic chili sauce

1 teaspoon sesame oil

1 tablespoon reserved mandarin orange juice (optional)

Garnish (optional)

½ cup chopped fresh cilantro

¼ cup chopped fresh mint

Crispy wonton strips

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Instructions

Add edamame, red bell pepper, chili pepper, scallions, shredded cabbage, mandarin oranges, and slivered almonds to a large serving bowl. Toss gently to combine.

In a small bowl, whisk together the plum sauce, rice wine vinegar, soy sauce, honey, garlic chili sauce, sesame oil, and optional mandarin orange juice. Season with salt and pepper to taste.

Pour the dressing over the salad and toss until evenly coated.

Stir in cilantro and mint, if using. Taste and adjust seasoning with a pinch of salt or a squeeze of lime juice if needed.

Garnish with sesame seeds and crispy wonton strips just before serving, if desired.

Notes

To save time, buy pre-shelled edamame. If using edamame in pods, purchase about 24 oz whole edamame to yield enough beans.

Pre-shredded red cabbage works great for convenience.

For a gluten-free version, use tamari, coconut aminos, or gluten-free soy sauce.

Prep Time: 15 minutes
Category: Appetizer, Lunch, Salad
Method: No-Cook
Cuisine: American, Asian-Inspired