Edamame salad with sesame

Sesame edamame salad

This simple edamame salad combines soy beans with freshly-toasted sesame seeds and crunchy grated carrots, creating a salad that’s a hit at any summer barbecue or pot luck.
Course Salad, Side Dish
Cuisine Japanese, Slow Carb
Keyword edamame
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 203 kcal


  • 1 tablespoon raw sesame seeds
  • 1 carrot, finely grated
  • 1 pound package frozen shelled edamame (soy beans)
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce


  1. In a medium saucepan, cover the frozen edamame with water and bring to a boil. Boil for 3 minutes, drain, and set aside in a medium-sized bowl to cool.
  2. Heat a dry frying pan on medium heat, and add the sesame seeds.
  3. Toast the sesame seeds, stirring constantly, until they turn a light caramel colour. Once they start to change colour watch them very closely because they can burn quickly.
  4. As soon as the sesame seeds have finished toasting, set them aside in a bowl cool. Do not leave the sesame seeds in the frying pan or they will burn.
  5. Combine the sesame oil, soy sauce, and rice vinegar a small bowl, mixing well.
  6. Add the sesame oil mixture, grated carrot and toasted sesame seeds to the edamame mixture and mix well.