Broccoli and Edamame Salad with Soy Vinaigrette

Blanched broccoli gets mixed with fresh edamame in this great salad, which has a delicious lemon-garlic dressing.

  • Total Time:
  • Servings: 4

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  • 1 1/4 pounds broccoli crowns
  • 1 pound frozen shelled edamame, thawed & rinsed
  • 1 medium red bell pepper, diced
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sesame seed oil
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon kosher or sea salt
  • Fresh cracked black pepper, to taste

How to make this recipe

  1. Cut the broccoli into bite sized pieces. Fill a large bowl with ice water and set aside.

  2. Bring a large pot of salted water to a boil. Add the broccoli and cook for 45 seconds or until bright green. Drain and place in the ice bath until fully chilled. Drain and then place in a large bowl. Stir in the edamame and bell pepper.

  3. In a bowl, whisk together the dressing ingredients.

  4. Toss with broccoli mixture with the dressing and taste for seasoning. Season with additional salt and pepper if desired and serve.

Contributed By Photo © Todd Porter & Diane Cu Published October 2013

459604 recipes/broccoli-and-edamame-salad-soy-vinaigrette 2013-12-06T23:13:45+00:00 Todd Porter and Diane Cu asian|salads|side-dishes|4|fast|healthy|vegetarian|web-exclusive|weeknight-dinner|lunch october-2013 recipes,broccoli-and-edamame-salad-soy-vinaigrette 459604

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