Crunchy asparagus and edamame salad
Salad

Crunchy Asparagus Salad with Edamame

This crunchy asparagus and edamame salad is cool, crisp, healthy, and bursting with flavors. It’s perfect for those non-leafy salad eaters.

Spring means free-flowing asparagus, so what do I do? I make a crunchy asparagus salad with edamame. The kids love asparagus in any form and they love edamame too, so this was the perfect combo for them.

The ingredients for asparagus salad

Simple ingredients and simple directions. That’s what I like about this salad.

Ingredients for crunchy asparagus and edamame salad
Ingredients for crunchy asparagus and edamame salad

The first thing we do for this salad is to get the spiciness out of the onions. I slice one red onion into thin slices and put it into a bowl. Add two tablespoons of white balsamic vinegar to the bowl and add some salt. Mix everything and let the onions sit for about ten minutes or while you prep the rest of the salad. You can always leave the onions to “pickle” for up to an hour.

Onions
Pickled onions
Prepping the asparagus and edamame

To prepare the asparagus, chop off the knobby ends. Boil a large pot of water and drop the washed asparagus into it. I use a steamer, but if you don’t have one, you can simply boil the asparagus for about three minutes. Drain the asparagus right away and run it under really cold water or drop it into a bowl with some ice water. This is to stop the cooking process right away.

The idea is to keep the asparagus crunchy so that the salad is not soggy when you mix it with the rest of the ingredients. You do want to enjoy the asparagus salad crunchy after all. Drain and place the asparagus on a dry dishcloth so that it absorbs all the remaining water.

To prepare the edamame, boil it for about two minutes. The idea is just to give it a little time to get a little soft. Edamame is best enjoyed crunchy too. Do the same thing with the edamame. Drain it and place it under really cold water or place it in a bowl with ice-cold water. Drain and place the edamame on a dry dishcloth so that it absorbs all the remaining water.

Making the crunchy asparagus salad

Seed and finely chop one red chili. To make the salad place the asparagus and edamame in a large salad bowl. Add the pickled onions to the bowl, along with the vinegar and whatever liquid that has come out of the onions. That’s where most of the flavor is. Mix everything well so that the greens and the onions are mixed well and the vinegar is evenly spread.

Now add one tablespoon of sesame seed oil to the bowl. Add the finely chopped red chili to the bowl as well. Mix well and taste. If needed add more salt to the salad. Add black pepper to taste if you like. Sprinkle one teaspoon of mixed sesame seeds onto the salad and you are ready to enjoy your crunchy asparagus salad with edamame.

Crunchy asparagus and edamame salad
Crunchy asparagus and edamame salad

Enjoy the salad right away as a side. Try having it as a side to my grilled chicken. The salad can be prepared ahead and stored in an air tight container in the fridge for up to one day.

Crunchy Asparagus Salad with Edamame

Course: SaladCuisine: CanadianDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Calories

121

kcal
Total time

15

minutes

This crunchy asparagus salad with edamame is cool, crisp, healthy, and bursting with flavors. It’s perfect for those non-leafy salad eaters.

Ingredients

  • 1 red onion

  • 2 tablespoons white balsamic vinegar

  • 1 bunch asparagus

  • 1 cup shelled edamame

  • 1 red chili

  • 1 tablespoon sesame oil

  • 1 teaspoon mixed sesame seeds

  • salt and pepper to taste

Directions

  • Slice the onion finely and place in a bowl.
  • Add the vinegar and some salt to the bowl and mix well. Set aside while you prep the rest of the salad.
  • Chop the woody ends off the asparagus and steam or boil for 3 mins. Drain and right away place under cold running water or put into a bowl with ice-cold water to stop the cooking process.
  • Boil the edamame for 2 mins. Drain and right away place under cold running water or put into a bowl with ice-cold water to stop the cooking process.
  • Drain and place the asparagus and edamame on a dry tea towel so that extra water is sopped up by the tea towel.
  • Seed and chop the red pepper finely.
  • Add the asparagus and edamame to a large salad bowl. Add the onions, along with the vinegar into the bowl.
  • Add the sesame seed oil, and chopped chili to the bowl. Mix everything well.
  • Add more salt and pepper to taste. Toss to combine everything.
  • Sprinkle the sesame seeds on the salad and serve immediately.

Notes

  • – The salad can be stored in an air tight container in the fridge for up to one day.

– Check out other salad recipes here.

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4 Comments

  1. Hi,

    I made and served this to the family last night and everyone was so impressed. It will become a regular for sure. Thanks for sharing the recipe!

    Sonia

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