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Edamame Salad with Sesame Ginger Dressing

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Total Time
Prep/Total Time: 15 min.

By Taste Of Home Editorial Team

Recipe by Darla Andrews, Boerne, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 24, 2022

This bright baby kale salad is packed with a little bit of everything: hearty greens, a nutty crunch, a zip of citrusy goodness and a big protein punch. It's pure bliss in a bowl. —Darla Andrews, Schertz, Texas

Test Kitchen tips
  • Edamame is the Japanese name for immature or green soybeans which are then steamed or boiled. They’re available shelled or still in their pods in the frozen vegetable section.
  • Green onions, also called scallions, are the immature form of onions before the bulb has grown.
  • Cutting green onions thinly on the diagonal is a great way to give them a delicate look, especially in Asian dishes.
  • Unlike tangerines, clementines are almost always seedless. If they’re not available, use a navel orange.
    • Health Tip: Vitamin C-rich clementines help your body absorb iron from plant sources like the kale and edamame in this salad.
    Test Kitchen Approved

    Edamame Salad with Sesame Ginger Dressing

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    Yield: 6 servings
    Prep: 15 min
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    Ingredients

    • 6 cups baby kale salad blend (about 5 ounces)
    • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
    • 2 cups frozen shelled edamame (about 10 ounces), thawed
    • 3 clementines, peeled and segmented
    • 1 cup fresh bean sprouts
    • 1/2 cup salted peanuts
    • 2 green onions, diagonally sliced
    • 1/2 cup sesame ginger salad dressing
    Text Ingredients

    Directions

    1. Divide salad blend among 6 bowls. Top with all remaining ingredients except salad dressing. Serve with dressing.

    Nutrition Facts

    1 serving: 317 calories, 17g fat (2g saturated fat), 0 cholesterol, 355mg sodium, 32g carbohydrate (14g sugars, 8g fiber), 13g protein.
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