This edamame and snap pea salad is inspired by the version made at Lemonade. Edamame beans, sugar snap peas, radishes and carrot are mixed together with an easy sesame dressing.
The edamame salad is one of my favorite salads at Lemonade. It’s crunchy, light, and the sesame oil pairs really well with the beans and peas.
Lemonade is one of the few restaurants that get me excited about salad. I always get 5-6 different salads and rarely get any of the hot foods. As I try to eat healthier to start the new year, I’ve been trying to make more salads and I’ve turned to some of my favorite ones at Lemonade for inspiration.
This isn’t quite the same salad as the one at Lemonade. I sliced my edamame beans and also added radishes. I’ll admit, one of the main reasons for adding the radishes was so I had a reason to buy these pretty radishes with their beautiful tails.
Also I love the color of the watermelon radish! I didn’t realize that they are so big. Each one is almost the size of a tennis ball. But actually the radish does go very well with the salad. If you don’t really love the taste of raw radish, these are marinated in the dressing for a few minutes, so they have a more pickled flavor.
This salad took a little bit of time because the beans and peas are cooked first. But it’s easy to put together after the cooking and it keeps well for leftovers the next day.
Edamame Snap Pea Salad with Sesame Dressing
- 2 cups frozen edamame beans (frozen green soybeans) cooked according to package instructions
- 8 oz sugar snap peas ends trimmed
- 3 small red radishes thinly sliced
- 1/2 a watermelon radish thinly sliced and then cut each slice into quarters (to resembles triangle slices of watermelon)
- 1 small carrot thinly sliced and cut into small strips
- 1/2 tbsp toasted sesame seeds
For the Sesame Dressing
- 1/3 cup seasoned rice vinegar see note
- 2 tbsp sesame oil
- 1 tbsp low-sodium soy sauce
- 1 tbsp Dijon mustard
- In a small bowl, add all sesame dressing ingredients. Whisk vigorously until completely mixed and uniform.
- In a separate small bowl, add the radishes. Add a few tablespoons of dressing until radishes are just covered, so that they soak in the dressing for a few minutes.
- Blanch sugar snap peas for about 1-2 minutes (until they are just turning tender but still very crisp) and then immediately place into an ice bath. Slice sugar snap peas diagonally. I sliced smaller ones in two and longer ones into thirds.
- Add sugar snap peas, edamame, carrots, radishes (removed from dressing) into a large salad bowl. Pour dressing on top. You may not need all of the dressing. I recommend starting with half, toss it into the salad, and then add more as needed. I had about 1/4 left over when I was done.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.