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Edamame and Miso Salad

Prep Time 20 minutes
Cook Time 2 minutes
Total Time 22 minutes
Servings 8
Author My Little Larder



  • 2 cups frozen shelled edamame beans
  • 1 cup snow peas sliced sliced on an angle
  • 1 cup snap peas thinly sliced lengthways
  • 4 spring onions sliced on an angle
  • 1/4 cabbage thinly sliced
  • 1 avocado peeled and chopped in 2.5cm/1in chunks
  • 3 radishes thinly sliced
  • 3 Tbsp black sesame seeds
  • 25 g/0.9oz pickled ginger


  • 1/4 cup white miso paste
  • 3 Tbsp mirin see note
  • 2 Tbsp sesame oil
  • 1/2 Tbsp rice vinegar
  • 1 Tbsp fresh ginger minced


  1. Bring a large pot of salted water to the boil. Add frozen edamame beans and bring back to the boil. Boil for 2 minutes then drain and transfer to a bowl of ice cold water to stop the cooking process. Leave in the ice water until they are cool then drain and add to your salad bowl.
  2. To make the dressing add all the dressing ingredients to a small bowl and whisk together until combined.
  3. Place the edamame, snow peas, spring onions, cabbage, avocado, radishes and half the sesame seeds in a large serving bowl. Pour over the dressing and gently toss together. Sprinkle over the remaining black sesame seeds, scatter over the pickled ginger and serve.

Recipe Notes

Mirin is a Japanese sugary rice wine similar to sake. I used the shio mirin which has less than 1.5% alcohol and is burned off during cooking. You can easily find this at your local supermarket in the international foods section. If you can’t find mirin then substitute with ¼ cup white wine, dry vermouth or dry sherry and 1 Tbsp caster sugar.