Healthful Picnic Salad
- 15 min
- Serves 4
- 7 ingredients
10 minutes to prep, 5 to cook. A bright, protein‑packed picnic salad featuring buttery edamame tossed in a tangy sesame‑soy dressing. Fresh mint and crisp green onions add herbaceous flavor and crunch, making it a healthy side for outdoor gatherings.
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Method
Bring 2 cups of water to a boil in a pot, add the frozen edamame, and boil for 3 minutes.
Remove the pot from heat, cover, and let the edamame sit for 2 minutes, then drain and set aside.
In a large bowl whisk together sesame oil, soy sauce, chili garlic sauce, and rice vinegar to form the dressing.
Add the cooked edamame to the dressing and toss until evenly coated.
Stir in the chopped mint and sliced green onions and toss again.
Refrigerate the salad until ready to serve; allow it to come to room temperature before serving for best flavor.
Tips while you cook
- Cover after boiling
- After boiling, remove the pot from heat, cover, and let the edamame sit for 2 minutes before draining.
- Whisk dressing first
- Whisk sesame oil, soy sauce, chili garlic sauce, and rice vinegar together before adding the edamame.
- Room‑temperature before serving
- Refrigerate the salad, then allow it to come to room temperature before serving for best flavor.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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