Edamame Salad

Making Edamame Salad

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1. Bring a pan of water to a boil. Add the edamame and cook for 3 minutes. Drain and cool under cold running water.

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2. Whisk the rice vinegar, lime juice, soy sauce, sesame oil, ginger and garlic in a large bowl.

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3. Add the edamame, red pepper, carrots, cucumber, onion and cilantro and toss well. Scatter with the sesame seeds.

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Tips for Making Edamame Salad

• Drain the cooled edamame well; water dilutes the dressing.
• If you want more heat, add sliced red chilli or a pinch of chilli flakes.
• Serve it on its own as a light lunch or as a side for grilled fish.

If You're Missing Something

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Serving Suggestions

• Grilled fish
• Grilled chicken
• A bowl of miso soup

Leftovers and Storage

Keeps in the fridge for up to 3 days.

Questions About Edamame Salad

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.