Edamame and Orange Salad

Edamame and Orange Salad

Prep Time


Cook Time



4 people
Edamame and Orange Salad

Edamame beans are low in fat and an excellent source of protein, calcium, iron and B vitamins.

Recipe courtesy of Williams-Sonoma

Adapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).


  • 1 package (10 or 12 ounces) frozen shelled edamame
  • 2 navel oranges
  • 1/2 cup finely diced red onion
  • 1/4 cup minced red bell pepper
  • 3 tablespoons rice vinegar
  • 2 tablespoons canola oil
  • 1 teaspoon reduced-sodium soy sauce
  • 1/2 teaspoon grated orange zest
  • 1/2 teaspoon peeled and grated fresh ginger
  • 1/4 cup fresh cilantro leaves


  • 1 Bring a saucepan three-fourths full of water to a boil. Add the edamame and cook according to the package instructions. Drain well. Set aside.
  • 2 Cut a thick slice off the top and bottom of each orange to reveal the flesh. Stand the orange upright on a cutting board. Following the contour of the fruit and rotating it with each cut, slice downward to remove the peel, pith and membrane. Holding the fruit over a bowl, cut along each side of the membrane between the sections, letting each freed section drop into the bowl. Cut each orange section crosswise into 3 or 4 pieces.
  • 3 In a salad bowl, combine the oranges, edamame, onion and bell pepper.
  • 4 In a small bowl, whisk together the rice vinegar, canola oil, soy sauce, orange zest and ginger until blended.
  • 5 Pour the dressing over the vegetables and stir gently to mix.
  • 6 Transfer to a serving bowl, garnish with the cilantro and serve.


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