Edamame and Snap Peas with Sesame Ginger Dressing Recipe is well-dressed, full of flavor that is umami inducing. Protein packed edamame and sweet snap peas along with shredded carrot soak up the delicious dressing. This is a really easy side dish.

Pouring sesame ginger dressing onto a bowl of edamame and snap peas

I made this salad as part of a complete dinner of grilled miso shrimp and toasted coconut rice for dinner last night after getting inspired at my local Japanese market and the fact that the weather is getting warmer and I’m feeling very spring-like.  The entire meal was so easy to whip up, it came together in 30 minutes (after marinating the shrimp).

The salad was the first thing on my plate that I devoured and went back for seconds, definitely the star of this show (with the shrimp in a close second).

Edamame and snap peas with grilled shrimp on skewers

It must be the combination of the creamy edamame along with the crunch snap peas and carrots balanced with  the dressing that  I have to say, makes this dish. It is perfectly salty, sweet with a tiny little kick from the chili paste.

Did I mention that it’s also good for you? I’m sure you know that, I mean it is bowl full of colorful good-for-you vegetables (you know, eat the rainbow).

I am going to be enjoying this for my lunch today because the leftovers are amazing. They’ve been bathing in the gorgeous dressing since yesterday, soaking it all in!

Edamame and snap peas in a black bowl with grilled shrimp

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Yield: 4

Edamame and Snap Peas with Sesame Ginger Dressing Recipe

Edamame and snap peas piled high in a black bowl

Edamame, snap peas and shredded carrots all dressed in a sesame ginger dressing.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 2 teaspoons fresh ginger, grated
  • 1/4 cup (59 ml)toasted sesame oil
  • 1/4 cup (59 ml) rice wine vinegar
  • 1/4 cup (59 ml) low sodium soy sauce
  • 1 teaspoon chili paste
  • 2 teaspoons honey
  • 2 cups (330 grams) frozen shelled edamame
  • * ounces (227 grams) snap peas
  • 1 cup (57 grams) shredded carrots
  • Toasted sesame seeds


  1. To a mixing bowl add the ginger, sesame oil, rice wine vinegar, soy sauce, chili paste and honey. Whisk until mixed well. Set aside.
  2. Add ice and water to a large bowl (to cool the vegetables once cooked).
  3. Bring a large pan of water to a boil.
  4. Add the edamame and cook for 3 minutes, add the snap peas and cook for 2 minutes.
  5. Drain the vegetables and put immediately into the ice water for 5 minutes until cooled.
  6. Drain the vegetables, dry and add to a large bowl along with the shredded carrots.
  7. Toss with the dressing and serve garnished with toasted sesame seeds.

Nutrition Information



Serving Size

1/2 cup

Amount Per Serving Calories 247Total Fat 18gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 15gCholesterol 0mgSodium 672mgCarbohydrates 15gFiber 5gSugar 8gProtein 7g