Edamame Salad Recipe

One week ago today, the food blog community learned that a dear friend named Sherry had passed suddenly from a heart attack. Sherry was well-known for her writing at What did you eat?. Although I did not know Sherry personally, I am saddened by her passing and wish to dedicate this post to her memory. As many bloggers are doing today, I have selected a recipe from her site to share with you.

I visited Sherry’s site and by reading her posts quickly learned she was witty and kind. She experimented with ingredients and recipes similar to myself and I was instantly drawn to a particular recipe she wrote, Edamame with Mint, Almonds and Scallions.

Like Sherry, I also love edamame and always order it when dining out. Just recently, I purchased a bag of frozen shelled edamame and have been experimenting with it in soups and stir-fry. Sherry’s salad utilizes Asian flavors which I love, like sesame oil and chili so I knew it would be perfect for me.

Although I’d planned all week to make this salad (and just returned from grocery shopping), I was shocked to discover the sliced almonds I thought I had were nowhere to be found in the pantry. Typical me. I didn’t want to substitute but in Sherry’s recipe she did suggest possible nut substitutions.

Edamame with Mint, Pecans, and Scallions

1 lb. shelled edamame
2 Tablespoons sesame seed oil
1 Tablespoon rice wine vinegar
2 Tablespoons soy sauce
1/2 teaspoon chili sauce
1/4 cup candied pecans (recipe follows)
2 scallions sliced thin
1/4 cup chopped mint or cilantro

Bring a pan of water to a boil and add edamame. Cook for 3 minutes, then drain and allow to cool.

Combine sesame seed oil, soy sauce, chili sauce, and vinegar. Mix the edamame and the dressing together in a large bowl, then add the mint and scallions, and toss again. Top the salad with candied pecans and serve at room temperature. I hollowed out half of a pear to use as a bowl for the salad. The salad is just as good as I’d hoped it would be, perfect for a hot summer night.

As I mentioned, I didn’t have any other nuts on hand so I decided to use pecans. Plain pecans didn’t seem to match the Asian flavors that were in the salad so I decided to candy them and toss with toasted sesame seeds. I jumped onto the web to track down a candied nut recipe and found a candied peanuts recipe by David Lebovitz. It seemed like fate since David was listed on Sherry’s site as one of her favorite blogs.

Candied Pecans
adapted from David Lebovitz’s Candied Peanuts

2 cups raw pecan pieces
1 cup sugar
1/3 cup water
2 tsp. toasted sesame seeds

Mix the sugar, water and nuts in a pan over medium heat. The mixture will begin to boil, stir the nuts so that the mixture does not burn. As the moisture evaporates, the mix will suddenly seize up and crystallize. It will look as though you’ve seriously screwed it up, but don’t worry.

Continue to keep the nuts moving in the pan at this point. As the sugar heats, it will melt and caramelize on the nuts. It’s important to keep stirring continuously at this point. Stir until all of the sugar has melted and the nuts are a rich brown color. Immediately remove from heat and add the toasted sesame seeds. Stir to combine the seeds and pour onto parchment paper to cool. Spread nuts in a single layer.

The nuts are wonderfully good – I suggest making a big batch, it’s hard not to snack on them. Although David suggests adding spices such as cinnamon, I opted to keep them simple. The toasted sesame adds a nice punch of nutty flavor.

This site contains affiliate links like the ones shown above. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. If you buy something through one of the links, I may earn a small commission which helps keep this site available for you and others to enjoy.


  1. Another flavour filled post Allen! This is a gorgeous combination of ingredients. I only heard about Sherry from another blog and went over and read some posts…This is a nice way of remembering her.

  2. I read about that too, and though our paths never crossed I did feel the loss through how it affected the community.
    The dish you chose is wonderful (and good call on skipping the cinnamon etc.). I had my first and only taste of edamame a few weeks ago at a health-y restaurant. It was really good edamame pate on a veggie burger. I have since seen it at the frozen food section but still didn’t know what else I could do with it. Now I think I may try :)

  3. I love edamame too – miss them since we dont get it in india. what a lovely way to honor Sher.

  4. i was so sad to read about her too. i didn’t know her nor did i ever read her blog, but i just feel like this is a very small community where we’re actually all friends. anyways, you did her proud w/ this one. beautiful pictures and presentation.

  5. Thanks for everyone’s comments – this salad turned out to be a keeper and as Sherry noted, it gets better as it sits in the fridge.

  6. I’m so sorry to hear about Sherry. I didn’t know her but the food community feels like family in so many ways. Thanks for posting.

    I can see why you picked this recipe. What awesome flavor combinations. Beautiful photographs too!

  7. I love it that so many people cooked Sher’s recipes in memory of her. I think she would have been happy to know that so many people remembered her.

Comments are closed.