Broccoli and Edamame Salad with Sesame Ginger Dressing

This broccoli and edamame salad proves delicious salads don’t have to include lettuce or leafy greens.

Also Try these Simple Salads: Classic Carrot Apple Salad, Apple & Beet Salad, Blood Orange Tangerine Salad and 17 Year-Round Fave No-Lettuce Salads.

Why I love this no-lettuce salad

This salad offers a few benefits worth considering:

  1. Delicious – If you love that Asian sesame ginger flavor, you’re going to really enjoy this salad.
  2. Colorful – Lightly blanching fresh or frozen broccoli really brings out the emerald green and goes so nicely with the edamame beans.
  3. Nutrient Rich – Broccoli and edamame are a nutrient rich combination providing fibre, iron, Vitamin C, A & K, protein, calcium and numerous minerals and phytonutrients.
  4. Affordable – Use fresh or frozen veggies, depending on the season, cost and availability of ingredients.

Broccoli and Edamame Salad Recipe

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4.50 from 4 votes

Broccoli and Edamame Salad with Sesame Ginger Dressing

A colorful Asian inspired salad that can be made with fresh or frozen broccoli. The edamame beans add great flavor, texture and nutrients.
Prep : 20 minutes
Total Time: 20 minutes
Servings: 4
Author: Getty Stewart



  • 4 cups broccoli florets 1lb or 500g (fresh or frozen)
  • 1 cup frozen edamame beans
  • 1 cup grated carrots
  • 1 Tbsp toasted sesame seeds
  • 2 green onions sliced


  • 1/4 cup canola oil
  • 1 Tbsp soy sauce
  • 2 tsp sesame oil
  • 2 Tbsp rice wine vinegar
  • 1 Tbsp honey
  • 1 Tbsp grated ginger root
  • 1/4 tsp black pepper
  • 1 tsp hot sauce optional


  • Lightly steam frozen broccoli and edamame beans for 3-5 minutes.To steam, place florets and beans in a steamer basket set inside a pot with 1/2 to 1 inch of water.Turn on high for time indicated.
  • Immediately after blanching, stop the cooking process by immersing broccoli in ice cold water for 2-3 minutes.
  • Drain well. For best results, drain extra well to remove all water from broccoli. You may even want to wrap broccoli in a clean towel to soak up any water. This will allow dressing to adhere better to the broccoli.
  • Once dry, cut broccoli florets and stems to even-bite sized pieces if needed.
  • Mix broccoli, edamame beans, carrots, sesame seeds and green onions in a large bowl.
  • Dressing
  • Combine all dressing ingredients in a jar with a tight fitting lid.
  • Shake vigorously.
  • Pour dressing over broccoli mix.
  • Allow to rest for 30 minutes or overnight in the refrigerator.
  • Before serving, toss well, taste and adjust seasoning as required.


While this salad can be safely stored in the fridge for several days the broccoli will lose it’s bright green color.
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Nutrition Facts (per serving)

Calories: 279kcal | Carbohydrates: 21g | Protein: 8g | Fat: 20g | Sodium: 339mg | Fiber: 6g | Sugar: 9g | Iron: 2mg
Course: Salad
Cuisine: Asian
Keyword: broccoli, no lettuce salad, plant proteins, winter salads

How do you get your greens?

Select, store and serve seasonal food for everyday cooking with Getty. Getty is a food educator and Professional Home Economist,who loves sharing tips and recipes following the seasons from her Canadian kitchen. Sign up to get seasonal tips and recipes delivered to your inbox. Learn more about Getty or check out her books and pdf guides.

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  1. Made this last night. I cut the canola oil in half and used Bragg’s liquid aminos instead of soy sauce, but I didn’t change anything else. Loved it! Had the leftovers for lunch today. Even better! Great recipe! Highly recommended. Easy, delicious, and nutritious!

    1. Fantastic! Glad you enjoyed it Stephanie. Your modifications sound great – recipes are really just a springboard and inspiration to do your own thing. And yes, I love salads like this that stay beautiful and taste even better the next day.

      Thanks for your feedback!

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