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improve my edamame salad

so I've had a request to bring an edamame salad to a dinner party and I've made this twice now for the same crowd, and they seem to love it. but I can't leave well enough alone, and wondering if anyone has improvements or variations to my very simple salad.

version 1
frozen edamame + dried mango + dried cranberries + rice vinegar + mirin + sugar

version 2
frozen edamame + dried guava + dried currants + sesame oil + apple cider vinegar + sugar

anyway, I want to make a different one because, well, just because. any thoughts out there?

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  1. Those sound really good, I'm going to give them a try. My usual edamame salads consist of edamame + sesame oil + rice vinegar + lots of chopped cilantro. Sometimes some shredded red cabbage is added. Delicious, filling and healthy!

    2 Replies
    1. re: pamalamb

      red cabbage, not a bad idea at all. I also like the combo because of the color differences.

      1. re: bigjeff

        And the shapes! The little oval edamame contrasts nicely with the long, thin strips of cabbage and little flecks of cilantro.

    2. where do you get your dried guava? I can only find it at Dean and Deluca and they are charging like $25 a pound.

      I've never thought of making edamame salad and using that for lunch. I've made quinoa salad and put edamame in it...but i'll have to try yours as a side to a lunch or something!

      3 Replies
      1. re: Jeserf

        I pick up that stuff in Flushing; the stores that sell ginseng and other dried medicinals also carry dried fruits and meats of all kinds, I picked them up last time from a place right on Main Street, about a block away from the corner of Main Street and Roosevelt Avenue. And, its cheap!

        1. re: bigjeff

          ah, well, I'm in DC. I suppose I could have my sister in Brooklyn send them to me, but then it turns into the same price as dean and deluca! hah

        2. re: Jeserf

          try fairway for the dried guava. they have great prices for dried fruit including crystallized ginger which is delicious.

        3. These are great, I love edamame but add them to my salads rather then making them the highlight of a salad. I add them to tabouli salad or add to couscous.. What about adding some ramen noodles to give it an asian flare?

          2 Replies
          1. re: lexpatti

            they are definitely the highlight, I was trying to stay away from adding starches but couscous might be nice, although the size and textural difference might be weird. the ramen noodles might get a bit limp tho, as the salad actually ends up more watery than I'd like.

            1. re: bigjeff

              don't cook the ramen noodles, I make an asian salad with ramen noodles but not cooked (they soften a bit with your dressing) but I see your point - edamame would still be lost in the noodles.

          2. ...what about...
            edamame, small dices of red onion or shallot, fresh mint and parsley, fresh lemon juice, dried appricot slices, dices of cucumber and toasted pine nuts? I've done that in my quinoa salad that I add edamame to, so you could just omit the quinoa. I have also swapped the pine nuts for dices of feta.

            1. Shelled edamame go really well with cooked wild rice in a cool salad. Maybe edamame, wild rice, scallions, jicama, orange supremes (segments w/out the membrane) and a little vinaigrette with rice vinegar, mirin, orange juice, and a tiny bit of sesame oil and chile paste.