• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Vegan Main Dishes

    Edamame Salad with Red Bell Pepper

    Published: Apr 19, 2013 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    This folate-rich and high-protein edamame salad is a favorite in my home. I used the shelled version for this recipe. Though I serve this salad with greens, it can be served without. Recipe and photo contributed by Vasanthi Raghavan, from Mixed and Tossed.

    Serves: 2 generously, with the greens

    • 1 cup shelled frozen edamame (green soy beans)
    • ¼ teaspoon salt
    • 1 red bell pepper, finely diced
    • ¼ red onion, thinly sliced
    • 2 cloves garlic, minced
    • ½ green chili, minced (alternatively, use red chili flakes
      or Sriracha sauce for a different taste)
    • 2 tablespoons chopped cilantro, plus more for topping, optional
    • 1 cup greens of choice, (softer blends like baby lettuce,
      as opposed to romaine, make this salad more palette pleasing), optional
    • Juice of ½ lemon
    • Salt to taste

    Combine the edamame in a saucepan with a small quantity of water and the salt. Steam for 5 minutes or until tender, then drain.

    Combine with the remaining ingredients in a mixing bowl. Toss together and serve, topping with extra cilantro if desired.

    Edamame Red Pepper Salad by Vasanthi Raghavan from MixedandTossed blog
    Vasanthi Raghavan has been documenting healthy and delicious salads and soups that she makes for her family and friends at Mixed and Tossed. Most of her dressings are oil free!

    • Explore more of VegKitchen’s Main-Dish Salads.

    More recipes you may enjoy

    • Vegan Vodka Pasta
    • Farro Bowl
    • Sweet Potato Lentil Soup (Vegan & Vegetarian)
    • Sweet Potato Black Bean Chili

    Reader Interactions

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • 25+ Vegan Valentine’s Day Desserts
    • 11 Best Vegan “Cheese” Recipes
    • Vegan Christmas Cookies
    • Vegan Jalapeno Poppers
    • Vegan Banana Cake
    • Chickpea Chocolate Chip Cookies

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media

    421 shares