Edamame White Bean Salad with Asian Style Dressing
Founder / Chef / Everyone’s Best Friend
Andy Hay
Welcome to my kitchen. I hope to inspire you to grow as a home cook!
If you’re looking for a salad that’s not only fresh and vibrant but also packed with protein and bold flavors, you’ve come to the right place. Today, we’re making an Edamame White Bean Salad with Asian Style Dressing.
This salad is a fantastic blend of textures and tastes that will leave you feeling satisfied and energized. Perfect for a light lunch, a side dish, or even a potluck contribution, this salad is sure to impress.
Edamame White Bean Salad with Asian Style Dressing Ingredients:
- 1 cucumber, diced
- 1 can white beans, drained
- ¼ cup chopped cilantro
- ½ cup red onion, finely chopped
- 5 green onions, thinly sliced
- 1 ½ cup shredded green cabbage
- 1 jalapeno, diced
- ⅓ cup toasted sesame seeds
- 1 cup edamame, cooked and shelled
- 1 tsp chili flakes
Asian Style Dressing:
- ¼ cup rice wine vinegar
- 2 tbs reduced sodium soy sauce
- 2 tbs miso paste
- 1 tbs grated ginger
- 2 cloves garlic, minced
- Juice of 1 lime
Instructions:
- Dressing. Combine rice wine vinegar, soy sauce, miso paste, ginger, garlic, and lime juice in a bowl. Whisk until smooth. This dressing is where all the magic happens—it’s tangy, umami-rich, and has just the right amount of zing.
- Prepare the vegetables: Dice the cucumber, chop the cilantro, finely chop the red onion, slice the green onions, and shred the cabbage. Combine all the prepped veggies in a large mixing bowl.
- Add the Protein: Drain and rinse the white beans, and add them to the bowl along with the cooked and shelled edamame.
- Spice it Up: Dice the jalapeno (remove seeds if you prefer less heat) and add it to the mix. Sprinkle in the toasted sesame seeds and chili flakes for an added crunch and a bit of heat.
- Combine and Dress: Pour the dressing over the salad ingredients and toss everything together until evenly coated. The dressing will meld the flavors together beautifully.
Why You’ll Love This Edamame White Bean Salad with Asian Style Dressing
This edamame white bean salad is a feast for the senses. The fresh cucumber and cabbage give a nice crunch, and the white beans and edamame are full of protein. Mixing red onion and green onion gives a slight sharp flavor, which is balanced by the fresh taste of cilantro. The jalapeno gives it a kick, but if you’re not a fan of spice, feel free to adjust the amount to your liking.
The Asian dressing is made by combining rice wine vinegar, soy sauce, miso paste, ginger, and lime juice. This creates a harmonious and flavorful blend. It’s a flavor explosion in every bite!
Tips for the Best Edamame White Bean Salad
- Fresh Ingredients: Use the freshest ingredients you can find for the best flavor and texture.
- Adjust to Taste: Feel free to tweak the dressing to suit your palate. If you like it sweeter, add a touch of honey. If you prefer it saltier, add a splash more soy sauce.
- Make Ahead: This salad can be made ahead of time and stored in the fridge for up to 4 days. The flavors will continue to develop, making it even tastier the next day.
Other Salads you will love
If you like this recipe here are a few others you gotta try! Enjoy!
Moroccan spiced chickpea salad
Gochujang Noodles : Flavorful and Easy to Prepare
Ingredients:
- 1 cucumber, diced
- 1 19oz can White Beans, drained & rinsed
- 1/4 cup cilantro, chopped
- 1/4 cup red onion, diced
- 5 green onions, sliced
- 1 1/2 cups green cabbage, shredded
- 1 jalapeno, diced
- 1/3 cup toasted sesame seeds
- 1 cup edamame, shelled
- 1 tsp chilli flakes
Dressing
- 1/4 cup rice wine vinegar
- 2 tbs reduced sodium soy sauce
- 2 tbs miso paste
- 1 tbs ginger, grated
- 2 cloves garlic, minced
- 1 lime, juiced
Instructions:
- In a small bowl mix together the rice wine vinegar, soy sauce, miso paste, ginger, garlic, and lime juice. Whisk until smooth.
- In a large salad bowl toss together cucumber, white beans, cilantro, red onion, green onion, shredded cabbage, jalapeno, toasted sesame seeds, edamame, and chilli flakes. Pour over the dressing, toss, and serve! This salad will stay really well in the fridge for 3-5 days!
Andy Hay
Andy is the founder of ECK, Chef, and let’s admit it… the reason you’re here. He taught himself to cook, and it all paid off when he secured his spot in the season 5 Finale of Master Chef Canada. Now, Andy uses his big energy to showcase recipes that actually make people want to cook. His brand was built on butter and East Coast charm, and Andy’s kept that same energy ever since. Off-camera, you’ll find him doing what started it all: cooking for his two daughters, wife and the people he loves.
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Can I use purple instead of green cabbage?
Yes you can, Stacy!
Andy I followed you on MasterChef that was quite the run you had and I am really enjoying your posts. Is there any chance you can put the nutrient table at the end of your recipes. By that I mean calories per serving and serving size.
Thankyou from Ottawa.
Thanks for being around all this time, Sue! We don’t offer nutritional info at this time, but feel free to plug the ingredients into a free online calculator, for a decent estimate!
This sounds delicious! Which miso paste is best for salads? White? I’d like to get some but don’t want it to go to waste.
white is what i use!