Photo: Randy Mayor; Styling: Lindsey Lower
Serves 4 (serving size: 1/2 cup)

How to Make It

Step 1

Bring 8 cups water to a boil in a saucepan. Add edamame; cook 3 minutes or until tender. Drain.

Step 2

Combine cilantro, vinegar, sesame oil, sesame seeds, and salt in a medium bowl, stirring with a whisk. Stir in edamame, carrot, and green onions.

You May Like

Ratings & Reviews


June 23, 2017
Made to the directions (except more like 2 cups of edamame cooked for 5 minutes).  Loved it.  I chilled the salad prior to serving.  Will make again.

Emily2281's Review

September 03, 2014
I followed the recipe exactly. There is way to much sesame seed oil. The oil is all you can taste. The propositions of vegetables did not look correct either. I think there should have been more edamame.

karisann's Review

November 05, 2014
Based on the first review, I made a few changes my first time making this recipe and my husband and I both loved it. I used 2 1/2 cups edamame, no cilantro, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 teaspoon sesame seeds, 1/2 teaspoon kosher salt, 1 1/2 cups shredded carrot, 1/4 cup sliced green onions.