Fresh Edamame Vegetable Salad

Total Time
Prep 40 mins
Cook 0 mins

This recipe is from my mother's newspaper clipping recipe collection, so I'm not quite sure when or where it actually came from... I suspect it's from the 70s. I've tweaked it here and there - it originally called for dry soybeans soaked overnight, but I love edamame and they're much more widely available now than they used to be. Prep time includes chilling.

Ingredients Nutrition


  1. Combine the vegetables.
  2. Whisk together dressing ingredients.
  3. Combine vegetables and dressing well, and chill in refrigerator for at least 30 minutes before serving.


Most Helpful

This was enjoyed as a side to veggie burgers. We loved the crunch of the salad. It was reduced to 2 servings and made 3 nice servings along with the burgers. The optional vegetables were halved cherry tomatoes. The dressing was made with white wine vinegar and the balsamic. Something I will made again. Thank you for sharing.

PaulaG March 27, 2010

We loved this!I made some minor changes based on what I had on hand and dietary restrictions of some of the people to whom it was being served. The changes made are: I had several luscious red bell peppers on hand, so only used red instead of adding green and yellow bell peppers, and skipped the mushrooms because I didn't have any on hand. I also cooked the edamame for a few minutes, and blanched the asparagus. Some people in the group I was serving do not use vinegar, so I skipped the vinegar and balsamic vinegar and increased the lemon juice to 2 TBSP. I also used a saltless shoyu instead of regular soy sauce. The vegetable oil I used was extra virgin olive oil, and I used dried dill weed and toasted sesame seeds. This recipe is a keeper and we will be making this on a regular basis from now on!

Lianna Banana April 15, 2007

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