Edamame Bean Salad

This post may contain affiliate links. This edamame bean salad takes just 20 minutes to make and features edamame, black beans, cashews and fresh veggies in a delicious miso ginger dressing. Ingredients & Substitutions Below is a quick overview of what you’ll need to make the recipe and any substitutions you can make. Use the recipe card with the full list of ingredients and measurements at the bottom of the post when you’re ready to make the recipe. Edamame : Frozen shelled edamame keeps it quick and easy! Cabbage : I recommend using a bag of prepared coleslaw for convinience. If not, you’ll need about 5 cups shredded cabbage. Bell Pepper: I like red bell pepper but you could use orange or yellow if that’s what you have. Black Beans: Chickpeas make a suitable substitute. Cilantro : You can leave this out if you don’t like cilantro. Cashews : Adds some crunch! If you need a nut-free recipe you can omit them or swap for pumpkin seeds or sunflower seeds. It’s suggested to toast the cashews briefly in a skillet on the stovetop but this is optional. Miso Paste : White (shiro) miso paste is best, it’s mild, slightly sweet, and blends perfectly into the dressing. Red or yellow miso will also work, just expect a more intense flavour. Maple Syrup: You can use maple syrup or agave syrup. Sesame Oil: Use toasted sesame oil if you can, otherwise regular sesame oil is ok to use. Rice Vinegar: If you don’t have rice vinegar, apple cider vinegar or white wine vinegar both work as substitutes. Variations Add Protein: Top with baked tofu, grilled chicken, or prawns for a complete meal though it does have a good amount of protein from the edamame and black beans. Add a Grain: For a heartier salad, add up to 1 cup cooked grains such as quinoa or brown rice, or serve over your choice of grain. Change the Crunch: Swap cashews for almonds, peanuts, or roasted pumpkin seeds. Mix Up the Veggies: Try shredded kale, chopped snap peas, or broccoli. Spice It Up: Add up to 2 tsp of sriracha or other garlic chili paste, chili crisp or chili flakes to the dressing for heat. How to Make Edamame Bean Salad Step 1. Cook the edamame: Bring a medium pot of salted water to a boil. Add the edamame and cook for 4-5 minutes until tender. Drain, rinse under cold water to stop the cooking process, and pat dry. Step 2. Make the Dressing: In a small blender or using an immersion blender, combine the ginger, garlic, miso, maple syrup, sesame oil, rice vinegar, and lime juice. Add a pinch of salt and pepper, then blend until smooth and creamy. Step 3. Assemble the Salad: In a large mixing bowl, combine the cabbage, red bell pepper, cucumber, carrot, green onion, cilantro, black beans, cashews and cooked edamame. Pour the dressing over the top. Step 4. Mix and serve. Toss the salad until well coated...

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