Fresh Edamame Vegetable Salad
40 mins (prep 40)
18 ingredients
6-8 servings
This recipe is from my mother's newspaper clipping recipe collection, so I'm not quite sure when or where it actually came from... I suspect it's from the 70s. I've tweaked it here and there - it originally called for dry soybeans soaked overnight, but I love edamame and they're much more widely available now than they used to be. Prep time includes chilling.

Categories:  salad , <-60-mins , beginner-cook , 3-steps-or-less , equipment , refrigerator , brunch , diabetic , soy~tofu , time-to-make , holiday , vegan , easy , beans , wedding , independence-day , vegetarian , vegetable ,
Share on Newzsocial



Serving Size (114.0 g)
Servings 6
Amount per Serving
Calories 120.02 Calories from Fat 90.0
% Daily Value *
Total Fat 10.0g 92.3%
Saturated Fat 0.93g 27.87%
Trans Fat 0.19g %
Cholesterol 0.0mg 0.0%
Sodium 98.45mg 24.61%
Total Carbohydrate 6.91g 13.81%
Dietary Fiber 2.59 g 62.26%
Sugars 1.85 g %
Protein 2.26g 27.11%
Vitamin A 368.96IU% Vitamin C 1.5mg%
Calcium 82.78mg% Iron 1.55mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
shelled edamame, chopped cucumber, or, chopped green bell peppers, chopped red bell pepper, yellow bell pepper, minced onions, diced celery, sliced fresh mushrooms, dill weed