This edamame salad is simple and has a swanky sophisticated vibe to it despite the fact that it calls for just soybeans, miso dressing, and salad greens.
Simple. Sophisticated. Satiating. That’s what we think of this edamame salad recipe. And while you have the steamer set up for the soybeans, you may as well steam the rest of dinner. Perhaps some fish fillets alongside some baby bok choy? Or whatever you’d prefer to have on the side with this sorta swanky salad.–Renee Schettler Rossi
Special Equipment: Bamboo steamer
Edamame Salad Recipe
- Quick Glance
- 10 M
- 1 H, 5 M
- Serves 4
- 2 tablespoons white miso
- 1 teaspoon seasoned rice vinegar
- 1 teaspoon mirin
- 1/2 teaspoon superfine sugar (you can find this near the granulated sugar in the baking aisle or just blitz some granulated sugar in a blender until finely ground but not powdery)
- 1/4 teaspoon Japanese mustard*
- 1 tablespoon warm water
- 7 ounces (200 g) frozen edamame beans in the pod
- 1 to 2 handfuls mizuna or arugula leaves (or substituted mixed baby greens)
- 1. In a small bowl, whisk together the miso, vinegar, mirin, sugar, mustard, and warm water. Set aside for at least 1 hour to allow the flavors to develop or cover and refrigerate overnight.
- 2. Fill a wok or large saucepan halfway with water and bring to a boil. Place the edamame in a bamboo steamer, situate it in the wok or saucepan, and cover tightly. Steam until tender and bright green, about 5 minutes. Uncover and let the steam subside until the edamame is cool enough to handle. Remove the beans from the pods, reserving the beans and tossing the pods in the compost.
- 3. Combine the edamame and mizuna or arugula in a large bowl, drizzle with the miso dressing, and gently toss. Serve immediately.
*What Is Japanese Mustard?
- Japanese mustard is hotter and spicier than typical American, British, or European mustard. You can find it at most Asian markets. If you have any packets of Chinese mustard from your last Asian takeout, that would work fine. Or add a touch of wasabi to regular prepared mustard. Or, if you prefer, simply use your favorite “hot mustard” because even though the heat will be slightly different than what’s intended here, it works just dandy.