Name: Japanese Edamame & Wakame Quinoa Salad Recipe with Soy, Honey & Ginger Dressing
Total time: 30 min
Yield: 4
Cuisine: Japanese
Ingredients: 500g Yutaka Shelled Edamame Soybeans; 200g cooked quinoa; 4g Yutaka Wakame Seaweed; 4 red radishes; sliced; 4 stems spring onions; sliced; 16g mint leaves; chopped; 12g coriander leaves; chopped; 1/2 pomegranate; 30g hazelnut; toasted; crushed; 2 tbsp Yutaka Roasted White Sesame Seeds; 2 tbsp rice bran oil; 2 tbsp Yutaka Organic Tamari Soy Sauce; 1 tbsp Yutaka Rice Vinegar; 2 tsp clear honey; 1/2 tsp ginger; grated; 1 grated lime zest and juice; pinch of salt

Japanese Edamame & Wakame Quinoa Salad Recipe with Soy, Honey & Ginger Dressing

4Serving403kcalSidesEasyJapanese

2026.08.24

Written by: Shop Yutaka Admin

Fresh, colourful and packed with flavour, this Japanese Edamame & Wakame Quinoa Salad combines tender edamame soybeans, wakame seaweed and quinoa with crunchy radishes, fresh herbs, pomegranate, toasted hazelnuts and sesame seeds.

Everything is brought together with a savoury-sweet soy, honey and ginger dressing made with Yutaka Organic Tamari Soy Sauce and Rice Vinegar. Perfect as a refreshing lunch, colourful side dish or light dinner, this easy edamame salad recipe is a delicious way to enjoy Japanese ingredients with plenty of contrasting textures and fresh flavours.

Ingredients

Edamame & Wakame Salad

500gYutaka Shelled Edamame Soybeans
200gcooked quinoa
4gYutaka Wakame Seaweed
4red radishes, sliced
4stems spring onions, sliced
16gmint leaves, chopped
12gcoriander leaves, chopped
1/2pomegranate
30ghazelnut, toasted, crushed
2 tbspYutaka Roasted White Sesame Seeds

Soy Honey and Ginger Dressing

2 tbsprice bran oil
2 tbspYutaka Organic Tamari Soy Sauce
1 tbspYutaka Rice Vinegar
2 tspclear honey
1/2 tspginger, grated
1grated lime zest and juice
pinch of salt

Cooking Steps

Bring the water to boil in a medium saucepan. Add the edamame and bring the water back to the boil. Cook the edamame for 1-2 minutes then drain and allow to cool.
Soak the wakame in about ½ litre of water for 10 minutes to allow them to reconstitute. Drain well then chop finely.
In a large serving bowl, add edamame, quinoa, wakame, radish, spring onions, pomegranate, herbs, hazelnuts and sesame seeds. Mix well.
To make the soy honey and ginger dressing, combine all the seasonings with the ginger and lime in a mixing bowl.
Dress the edamame salad with the soy honey and ginger dressing before serving.

Tips

1. Drain the wakame well
After soaking the dried wakame, gently squeeze out any excess water before chopping it. This helps prevent the salad and dressing from becoming watery.

2. Let the edamame and quinoa cool before mixing
Allow the cooked edamame and quinoa to cool before adding the fresh herbs, radishes and other ingredients. This helps keep the vegetables crisp and the herbs fresh.

3. Add the dressing just before serving
For the best texture, combine the salad ingredients in advance but add the soy, honey and ginger dressing shortly before serving.

4. Adjust the dressing to your taste
For extra acidity, add a little more lime juice or Yutaka Rice Vinegar. For more sweetness, add a small amount of honey, or add extra Yutaka Organic Tamari Soy Sauce for a deeper savoury flavour.

FAQ

Q.What is Edamame & Wakame Salad?

A.Edamame & Wakame Salad is a fresh Japanese-inspired salad combining young soybeans and wakame seaweed with vegetables and other ingredients. This recipe adds cooked quinoa, radishes, spring onions, pomegranate, herbs, hazelnuts and sesame seeds, finished with a soy, honey and ginger dressing for a balance of savoury, sweet and tangy flavours.

Q.How do you prepare dried wakame for a salad?

A.To prepare dried wakame for salad, soak it in water for around 10 minutes until it expands and softens. Drain it thoroughly, gently remove excess water and chop it into smaller pieces before adding it to the salad. Yutaka Wakame can also be rehydrated in hot water for around three minutes.

Q.Is Edamame & Wakame Salad vegan?

A.This Edamame & Wakame Salad recipe is not vegan as written because the dressing contains honey. To make a vegan version, simply replace the clear honey with maple syrup or another suitable plant-based sweetener. The edamame, wakame and Yutaka Organic Tamari Soy Sauce used in the recipe are suitable for a plant-based salad; Yutaka's Organic Tamari is also labelled vegan and gluten-free.