Crunchy Edamame Salad Recipe

Name: Crunchy Edamame Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons Sugar; 2 Tablespoons Dijon Mustard; 1/4 cups Vinegar (I Used Apple Cider, But I Think Anything Would Work); 1/3 cups Olive Oil; 1 dash Salt; 1 dash Pepper; 1 pound Edamame, Frozen And Shelled; 1 whole Jicama - With The Peel Cut Off; 1 whole English Cucumber (the Kind That Comes Wrapped In Plastic); 1 whole Lime; 1/4 cups Cilantro

Servings: persons

2 teaspoons Sugar
2 Tablespoons Dijon Mustard
1/4 cups Vinegar (I Used Apple Cider, But I Think Anything Would Work)
1/3 cups Olive Oil
1 dash Salt
1 dash Pepper
1 pound Edamame, Frozen And Shelled
1 whole Jicama - With The Peel Cut Off
1 whole English Cucumber (the Kind That Comes Wrapped In Plastic)
1 whole Lime
1/4 cups Cilantro

1
Mix together the vinaigrette (sugar, mustard, vinegar, olive oil and salt and pepper). You can use the ingredients I listed above, or make your own, or use bottled.
2
Cook the frozen shelled edamame according to the directions. Once the edamame is cooked, place it in a bowl and pour the dressing on top and let it hang out in the dressing while you chop the rest of the stuff.
3
Peel and chop up a jicama so that the pieces are little cubes about the same size of the edamame peas. Dump this in with the edamame.
4
Chop up an English cucumber (these are the ones that come wrapped in plastic). I also chopped it up to be the same size of the edamame. No need to peel this cucumber.
5
Squeeze the juice of one lime all over the salad, and add the chopped cilantro.
6
Add salt and pepper to taste and eat away!
7
I've since had this salad the second night and it is just as good. I believe that the next time I will make this, I will add some chopped red pepper. I think the color will be quite nice.
8
Enjoy!

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 teaspoons Sugar, 2 Tablespoons Dijon Mustard, 1/4 cups Vinegar (I Used Apple Cider, But I Think Anything Would Work), 1/3 cups Olive Oil, and more.

Yes, Crunchy Edamame Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crunchy Edamame Salad

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