This Garlicky Sesame Edamame Salad takes protein-rich edamame and elevates it with toasted aromatics, nuts, seeds, and herbs. A perfect lunch, dinner, or side dish!
– Edamame – Black sesame seeds – Unsweetened shredded coconut – Dry-roasted peanuts – Neutral-flavored cooking oil – Kosher salt – Serrano pepper – Scallions – Garlic cloves – Red cabbage – Tahini – Agave nectar – Lime – Tamari – Toasted sesame oil – Cilantro – Mint leaves
– For a cold edamame salad: After cooking and draining, rinse the edamame under cold running water and pat dry. – For a warm edamame salad: Drain the cooked edamame, then transfer it to a serving bowl while it’s still warm.
To make the dressing, whisk the tahini, agave nectar, lime zest and juice, soy sauce, and sesame oil together in a bowl. Heat a medium frying pan over medium heat. Toast the sesame seeds, coconut, and peanuts in the dry pan until they’re fragrant.
Add the oil to the pan, followed by the chile pepper, scallions, garlic, and a pinch of salt. Take the mixture off the heat and pour it over the edamame and cabbage in the serving bowl.