Edamame Salad With Sesame-Miso Dressing

2 days ago 15

Democracy Dies successful Darkness

3.7 (29)

By Ellie Krieger

This protein-packed vegan crockery features soy 3 ways: agleam greenish edamame, baked tofu and a dressing made with miso. Crunchy and colorful doorbell pepper, cucumber and daikon radish play supporting roles, alongside a dressing that besides stars apricot preserves and sesame oil, some of which equilibrium retired the umami notes. Using frozen edamame and packaged baked tofu makes this look a convenient broadside crockery oregon vegan main course. To marque this look spell faster, prep the different ingredients portion the edamame is cooling.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Ingredients

measuring cup

Servings: 4 (makes astir 5 cups)

One (12-ounce) bundle frozen, shelled edamame
3 1/2 ounces marinated baked tofu, chopped into 1/2-inch dice (about 3/4 cup)
1 reddish doorbell pepper, cored, seeded and chopped into 1/2-inch dice
1 mini cucumber (about 4 ounces), seeded and chopped into 1/2-inch dice
2 3/4 ounces daikon radish, peeled and chopped into 1/4-inch dice (about 1/2 cup; spot Where to buy)
1/3 cupful finely diced reddish onion
2 tablespoons toasted sesame oil
2 tablespoons unseasoned atom vinegar
1 tablespoonful caller lime foodstuff (from 1 to 2 limes)
1 tablespoonful shiro (white) miso (see Notes)
1 tablespoonful apricot preserves
1 1/2 teaspoons finely grated caller ginger
1 tiny ail clove, minced oregon finely grated
1/4 spoon good salt

Nutritional Facts

Per serving (1 1/4 cups)

Calories
253
Fat
13 g
Saturated Fat
2 g
Carbohydrates
24 g
Sodium
439 mg
Cholesterol
0 mg
Protein
13 g
Fiber
5 g
Sugar
11 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Tested by Olga Massov.

Published March 10, 2026