Oriental Edamame Salad

So, tonight I wanted something light for dinner. Something small in preparation for a trip I’ll be taking soon. I have a feeling I’ll be overindulging in food to the extreme – as I’m going to Las Vegas for the first time! :) I cannot wait to explore the Las Vegas strip and check out all of the neat restaurants along the way. My friend Paul suggested we do a 24 hour buffet while there. A 24 hour buffet! I’m pretty excited. I’m also looking forward to spending some time by the pool, checking out some clubs, have a veggie burger at Cheeseburger in Paradise (my favourite restaurant from Hawaii) and maybe taking in a Cirque de Soleil show. I’ve never seen one and I’ve heard Love (The Beatles) is incredible. 
Tonight I stumbled upon this recipe and thought it was exactly what I needed; something light and healthy. It turned out to be extremely delicious and actually quite filling. It would be nice as a small side salad for lunch or go well with some homemade (or take-out) sushi.


  • 6 to 8 cups of water
  • 1 teaspoon of salt
  • 2 cups of frozen shelled edamame
  • 1/4 cup of rice wine vinegar
  • 1 tablespoon of sesame oil (or 2 tablespoons of canola oil)
  • 1 tablespoon of good quality soy sauce
  • 1 tablespoon of honey (or agave nectar)
  • 1 teaspoon of salt
  • 1/2 teaspoon of pepper
  • 1/2 teaspoon of ground ginger
  • 1 teaspoon of garlic-chili paste
  • 1/8 cup of unsalted peanuts
  • 1 tablespoon of toasted or raw sesame seeds


1. Add salt to the water and then bring the 6 to 8 cups of water to a rolling boil. Add the edamame and allow it to cook for 5 minutes. Drain edamame and set aside.

2. Dressing: Meanwhile, in a small bowl, mix together the rice wine vinegar, soy sauce, oil,  honey, salt, pepper, ground ginger and garlic-chili paste. Note: I personally don’t like the taste of sesame oil, so I used canola oil which has a very mild taste. Feel free to use which oil you like best.

3. In a large bowl, combine the grated carrot, edamame, and peanuts. Drizzle the dressing over top. Note: The dressing recipe made quite a bit, so you may want to only add half and see if it’s to your liking. Sprinkle sesame seeds over the salad.

4. Chill salad in the fridge overnight. 

Source: adapted from Color Me Vegan by Colleen-Patrick Goudreau

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