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Iain Bagwell; Karen Shinto Photo by: Iain Bagwell; Karen Shinto

Edamame Salad

We love the way the clean, fresh flavors of this edamame salad brighten up any dinner table.

Sunset JANUARY 2008

  • Yield: Makes 8 servings
  • Prep time: 20 Minutes


  • 2 tablespoons sesame oil (see Notes)
  • 1 tablespoon rice vinegar
  • 2 teaspoons soy sauce
  • 1/2 teaspoon Asian chili garlic sauce (see Notes)
  • 1 pound shelled edamame, cooked and cooled
  • 2 green onions, thinly sliced
  • 1/4 cup chopped mint
  • 1/4 cup sliced almonds


In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, and chili sauce. Set aside. In a large bowl, combine edamame, green onions, mint, and almonds. Toss with dressing to coat.

Note: Nutritional analysis is per serving.


Because sesame oil can go rancid quickly, store it in the refrigerator. Asian chili garlic sauce is available in the Asian-food section of most supermarkets.

Nutritional Information

Amount per serving
  • Calories: 113
  • Calories from fat: 60%
  • Protein: 6.6g
  • Fat: 7.6g
  • Saturated fat: 0.6g
  • Carbohydrate: 6.2g
  • Fiber: 3.2g
  • Sodium: 93mg
  • Cholesterol: 0.0mg

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Edamame Salad Recipe