Edamame bean salad

Edamame bean salad


3 people made this

About this recipe: This colourful soya bean, bok choi and carrot salad has a light rice wine vinegar and sesame oil dressing. It is topped with sesame seeds and radish.


Serves: 6 

  • 1kg edamame beans (green soya beans)
  • 75g Chinese cabbage, siced
  • 35g bok choi, sliced
  • 120ml rice wine vinegar, or to taste
  • 60ml sesame oil, or to taste
  • 1 teaspoon coarse salt
  • 65g grated carrots
  • 1 tablespoon black sesame seeds
  • 30g grated white daikon radish

Prep:20min  ›  Cook:5min  ›  Ready in:25min 

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

Recently viewed

Reviews (0)

Write a review

Click on stars to rate