Asian Edamame Salad prepared with a variety of vegetables for a nutritious dish that has a pop of flavor and crunchy textures.
Asian Edamame Salad, a healthy and delicious salad that is a perfect accompaniment for your summer meals. Having said that, Kian and I love salads and while they are a great summer fare, we enjoy them all year round.
This salad is a copycat recipe that I recreated. This dish is one of my favorite Corner Bakery Cafe menu item. It is not available as a full salad dish but only as one of the trio selections. I could never quite get my fix whenever I order it as one of the 3 small portion salads for lunch. Hence, I decided to recreate this salad and make a big bowl of it to enjoy. It is so easy to prepare and so delicious, it will definitely be a frequent item I'll volunteer to bring to potluck parties.
Asian Edamame Salad
by Miss Crumbs A Lot
1 Cucumber (diced)
1 cup Julienned Carrots
1 cup Purple Cabbage (thinly shredded)
1 Red Bell Pepper (finely diced)
2/3 oz Basil (roughly chopped)
2/3 oz Mint (roughly chopped)
1 cup Shelled Edamame
2 tbsp Olive OIl
1 tbsp Sesame Oil
1 tbsp Light Soy Sauce
1 tbsp Rice Vinegar
1. In a large bowl, combine diced cucumbers, julienned carrots, shredded purple cabbage, diced bell peppers, chopped basil & mint and edamame. Set aside.
2. Make the dressing by whisking the olive oil, sesame oil, light soy sauce and rice vinegar together.
3. Pour dressing into the bowl of prepared vegetables and toss.
4. Season with salt and pepper.
5. Refrigerate until ready to serve.
Makes 4 to 6 servings
A Singaporean SAHM living in Houston, Texas. Discovering her potential in the kitchen with authentic Singaporean Cuisine. And exploring the dynamic food scene Houston has to offer.
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