Sesame Miso Edamame Salad

This summer I’ve been doing a series over on Instagram where I’ve developed no-bake lunches you can make during the warm weather. This Sesame Miso Edamame Salad is my latest no-bake recipe and it truly could not be easier to make. It’s perfect for a summer day and you can have it for a work lunch, or keep it in a cooler over ice and you’ll have a simple, protein packed lunch to enjoy on-the-go, like at the beach or pool! What really makes this one, in my opinion, is the sesame miso dressing. You’re going to want to add it to EVERYTHING, and I definitely won’t stop you. I hope you enjoy!!

Sesame Miso Edamame Salad Ingredient Notes:

Shelled Edamame: These protein-packed young soybeans are tender yet slightly firm, offering a satisfying bite to the salad. They’re rich in plant-based protein and fiber, making this dish filling and nourishing. Using pre-shelled edamame saves time and blends more easily with the other chopped vegetables.

English Cucumber: English cucumbers are crisp and mildly sweet, with thin, edible skin and fewer seeds than regular cucumbers. Their refreshing crunch balances the richness of the miso and sesame oil in the dressing. Diced into small cubes, they add a cool, hydrating texture throughout the salad. They also hold up well in the fridge, making them great for meal prep.

Sugar Snap Peas: Sugar snap peas add a bright, sweet flavor and a satisfying crunch when thinly sliced. They’re rich in vitamin C and fiber, and their natural sweetness pairs well with the savory, umami notes of the dressing. Slicing them thinly allows them to blend in seamlessly with the other salad components. Their vibrant green color also makes the salad look fresh and summery.

White Miso Paste: This fermented soybean paste adds deep umami flavor with a slightly sweet, mellow profile. It’s a staple in Japanese cooking and balances beautifully with sesame, vinegar, and maple syrup in the dressing. White miso is less salty than darker varieties, making it ideal for lighter, more delicate recipes like this. It also brings probiotics to the dish, aiding digestion. Be sure to whisk it thoroughly so it dissolves evenly into the dressing.

Sesame Oil: Toasted sesame oil brings a rich, nutty flavor that anchors the dressing and complements the miso and maple syrup. Just a small amount provides a deeply aromatic quality that elevates the salad. It’s commonly used in Asian-inspired dishes to add depth and warmth without overpowering the other ingredients.

SESAME MISO EDAMAME SALAD

Recipe by Jenn Lueke

4.3 from 9 votes

Servings

Adjust servings

+

–

4

servings

Prep time

20

minutes

Cooking time

0

minutes

This summer I’ve been doing a series over on Instagram where I’ve developed no-bake lunches you can make during the warm weather. This Sesame Miso Edamame Salad is my latest no-bake recipe and it truly could not be easier to make. It’s perfect for a summer day and you can have it for a work lunch, or keep it in a cooler over ice and you’ll have a simple, protein packed lunch to enjoy on-the-go, like at the beach or pool! What really makes this one, in my opinion, is the sesame miso dressing. You’re going to want to add it to EVERYTHING, and I definitely won’t stop you. I hope you enjoy!!

Cook Mode

Keep the screen of your device on

Ingredients

• SALAD

• 1 pound shelled edamame (thawed if frozen)

• 1 english cucumber, diced into small cubes

• 4 green onions, chopped

• 2 cups sugar snap peas, thinly sliced

• SESAME MISO DRESSING

• 1/4 cup sesame oil

• 2 tablespoons white miso paste

• 2 tablespoons maple syrup

• 2 tablespoons coconut aminos, tamari, or soy sauce

• 2 tablespoons rice vinegar

• juice of 1/2 lime

• 1 tablespoon minced ginger (or 1 teaspoon ground)

• 1 minced garlic clove or 1/2 teaspoon garlic powder

• 1/2 teaspoon ground black pepper

• 2 teaspoon sesame seeds

• kosher salt to taste

Directions

• Add the edamame, cucumber, green onions, and snap peas to a mixing bowl and set aside.
• Prepare the dressing by adding the sesame oil, miso paste, maple syrup, coconut aminos, rice vinegar, lime juice, ginger, garlic, ground black pepper, and sesame seeds to a small bowl or jar. Whisk together, then season to taste with salt.
• Pour the dressing over the edamame mix and toss to coat. Enjoy immediately or store in an airtight container in the refrigerator for up to 4 days. Serve chilled.

Notes

• Shelled edamame: Swap with green peas, cooked fava beans, or chickpeas if you’re looking for a soy-free or lower-FODMAP option. Be sure to thaw them completely if frozen for the best texture and flavor. Their neutral taste makes them an ideal base for soaking up the sesame miso dressing.
• Sugar snap peas: Swap with snow peas, julienned green beans, or shredded napa cabbage for a similar crunch and texture.
• Sesame seeds: Sub with hemp seeds, chia seeds, or omit if desired.
• Store it: Refrigerate in a sealed container for up to 4 days.
• My recommended white miso paste.

Did you make this recipe?

Snap a photo & tag @jenneatsgoood on INSTAGRAM

sign up for my newsletter

If you try out this recipe, I want to know! 
Leave a comment with a star rating below if you love it.