Rainbow Edamame Salad with Asian Vinaigrette

A colourful, protein-rich salad tossed in a tangy, flavour-packed Asian vinaigrette—perfect for lunch, dinner, or meal prep.

This colourful and versatile salad is bursting with delicious Asian flavours, making it a perfect meal prep option for the week.

Prepare it on the weekend and enjoy it in a variety of ways throughout the week:

• Spooned over rice or barley for a quick grain bowl
• Wrapped in rice paper or a tortilla
• Layered over spinach for a refreshing salad
• Served with baked scoops as a fresh salsa
• Simply on its own

Packed with protein-rich edamame beans, this salad is both satisfying and nutritious. Plus, the zesty vinaigrette can be repurposed to dress noodles, grains, or other salads, adding even more convenience and flavour to your meals.

Makes 8 Servings

What You Need 

Rainbow Edamame Salad Ingredients:

• 2 packages – Frozen edamame beans, shelled (1.75 cups each = 3.5 cups)
• 1 red bell pepper, diced
• 1 orange bell pepper, diced
• 1 cup fresh or frozen corn
• 3 green onions, chopped
• 1 can (225 ml) sliced water chestnuts

Asian Vinaigrette Ingredients:

• 3 tbsp sesame oil
• 1 tbsp canola oil
• 3 tbsp rice vinegar
• 3 tbsp soy sauce (Gluten free if necessary)
• 3 tbsp honey
• Juice of ½ lemon
• 1-2 garlic cloves
• 1 inch chunk of fresh ginger

How You Make the Rainbow Edamame Salad

1. Combine all salad ingredients into a large bowl
2. Mix vinaigrette ingredients in jar
3. Pour the dressing over the Edamame salad and enjoy!

Thanks to Kristyn Hall MSc, RD, Food, Nutrition & Culinary Coach for this delicious recipe. (Recipe adapted from a recipe in Rose Reisman’s “The Complete Light Kitchen” cookbook).

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