Check out How to Make Edamame Salad

Bring a medium pot of water to a boil. Add the frozen edamame and cook for 3-5 minutes until tender but not mushy. Drain the edamame and rinse under cold water to stop the cooking process. Let the edamame cool completely in a colander.

Rinse the cabbage, carrot and red bell pepper thoroughly. Shred the cabbage into thin strips using a knife or a mandoline slicer. Julienne the carrot into thin, matchstick-like pieces and slice the bell pepper into equally thin strips. Place all the vegetables in a large mixing bowl.

Mix the soy sauce, rice vinegar, sesame oil, honey and grated ginger. Whisk the mixture until the honey is fully dissolved and the dressing appears smooth and emulsified. Taste and adjust the seasoning with more soy sauce or vinegar if needed.

Add the cooled edamame to the bowl of prepared vegetables. Pour the dressing evenly over the mixture and toss gently but thoroughly to coat all ingredients. Ensure the dressing is distributed evenly across the salad.

Transfer the salad to a serving bowl or plate. Sprinkle sesame seeds generously over the top for a nutty crunch. Serve immediately as a refreshing side dish or light main course.

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