Edamame bean salad

    25 min

    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.

    11 people made this

    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.

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    Reviews in English (11)


    This is awesome! I added lemon vinegar at the end for a little kick but wow! Even my boys chomped this down.  -  14 Aug 2012  (Review from Allrecipes US | Canada)


    The amount of vinegar adds a whole LOT of pucker. Maybe a little fresh ginger and soy sauce would help even out the flavor a bit and cut the vinegar to about half.  -  08 Aug 2012  (Review from Allrecipes US | Canada)


    Delicious just as written! Trying to get more veggies in my diet and this was perfect!  -  28 Apr 2012  (Review from Allrecipes US | Canada)