Edamame Miso Salad
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A vibrant, protein-packed salad with a savory miso-maple dressing. This refreshing dish is perfect for a quick, healthy lunch or side.
Instructions
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Prepare Edamame: Cook the frozen edamame according to package instructions (usually a quick boil for 3-5 minutes). Drain and set aside to cool.
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Prep Vegetables: Dice the cucumber and bell pepper. Finely dice the shallot and slice the green onions.
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Make Dressing: In a small bowl or jar, whisk together the miso paste, red wine vinegar, sesame oil, soy sauce, lime juice, maple syrup, and minced garlic until smooth.
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Combine: In a large salad bowl, combine the cooled edamame, white beans, cucumber, bell pepper, shallot, and green onions.
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Toss: Pour the dressing over the salad and toss well to ensure everything is evenly coated.
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Finish: Sprinkle with sesame seeds.
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Serve: Serve as is, or with seaweed snacks for an extra crunch.
Tips for Success
- Miso Variety: White or yellow miso works best for a milder, sweeter flavor. Red miso is stronger and saltier.
- Let it Settle: This salad tastes even better after 30 minutes in the fridge, allowing the flavors to meld.
- Cucumber Prep: If the cucumber is very watery, you can scoop out the seeds before dicing to keep the salad crisp.
Chef’s Note: This recipe is adapted from @mariannas_pantry on TikTok. It’s a great meal-prep option as it stays fresh in the fridge for up to 3 days.
