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Edamame Salad

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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 1 hour 25 minutes
Course All Recipes, Lunch, Salad, Sides, Snacks
Cuisine 1:1 Ratio, All, Asian, Bodybuilding Friendly, Vegetarian
Servings 6 servings
Calories 348 kcal


  • 4 cups shelled edamame (green soybeans)
  • 1 cup chopped napa cabbage
  • 1/2 cup chopped bok choy
  • 1/2 cup rice wine vinegar
  • 1/4 cup sesame oil
  • 1 tsp coarse salt
  • 1/2 cup shredded carrots
  • 1 TBSP black sesame seeds
  • 1/4 cup shredded white daikon radish


  • Bring a large pot of lightly salted water to a boil. Cook edamame in the boiling water until tender, about 3 minutes. Drain and chill in the refrigerator.
  • Combine napa cabbage, bok choy, vinegar, sesame oil, and salt in a small bowl. Let sit in at room temperature until cabbage is slightly wilted, about 20 minutes.
  • Stir edamame and carrots into cabbage mixture. Refrigerate until fully chilled, 1 hour.
  • Top edamame salad with sesame seeds and daikon radish before serving.



Calories: 348kcalCarbohydrates: 21gProtein: 23gFat: 22gSodium: 360mg
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