Crunchy Water Chestnut & Edamame Salad

Name: Crunchy Water Chestnut & Edamame Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: japanese
Ingredients: 300 g edamame (shelled, frozen); 200 g water chestnuts (canned, drained and diced); 3 pcs scallion (thinly sliced); 1 tbsp sesame seeds (toasted); 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tsp sesame oil; 1 tsp honey; 1 tsp ginger (grated); 1 pcs garlic (clove, minced); 1 pinch salt; 0 water (for blanching edamame)

RATING

0.0/5

TASTE SCORE

8/10

A bright, crunchy salad that comes together in minutes. Crisp water chestnuts meet tender edamame in a tangy ginger-sesame dressing, finished with toasted sesame seeds and fresh scallions. Light, refreshing, and perfect as a side or a quick lunch.

PREP

10m

COOK

SERVES

1 CUP

169 cal

SERVINGS

METHOD · 4 STEPS

boil · ~3 min
Blanch the edamame.
1.Bring a medium saucepan of water to a rolling boil.
2.Add the frozen edamame and cook for 2-3 minutes until bright green and tender.
3.Drain immediately and rinse under cold water to stop the cooking. Shake off excess water.
TIPDon't overcook — edamame should stay firm and slightly snappy.
mix · ~1 min
Make the dressing.
1.In a small bowl, combine soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic.
2.Whisk until the honey dissolves completely.
mix · ~1 min
Toss the salad.
1.In a large mixing bowl, combine the blanched edamame, diced water chestnuts, and sliced scallions.
2.Pour the dressing over the top and toss gently until everything is well coated.
3.Add a pinch of salt and toss once more.
TIPWater chestnuts should be diced to roughly the same size as the edamame for a balanced bite.
garnish
Finish with sesame seeds and serve.
Sprinkle toasted sesame seeds over the salad just before serving. Serve chilled or at room temperature.
TIPToast sesame seeds in a dry pan for 1-2 minutes until golden and fragrant — it unlocks their nutty flavor.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain canned water chestnuts well and pat dry to avoid a watery dressing.
2
Blanch frozen edamame directly from frozen — no need to thaw first.
3
Rinse edamame under cold water immediately to preserve bright green color and crisp-tender texture.
4
Dice water chestnuts to roughly the same size as edamame for uniform bites.
5
Toast sesame seeds in a dry skillet over medium heat, shaking often, until fragrant and lightly golden.
6
This salad keeps well in the fridge for up to 2 days, though the scallions may soften slightly.
7
For the best flavor, let the dressed salad sit 5 minutes before serving so the ginger-garlic notes absorb.