Serves 4-6

Imagine the height of summer when tomatoes are at their juiciest, bursting with vibrant flavor. Pairing these seasonal gems with protein-rich edamame creates a refreshing and nutritious dish that’s both satisfying and light. This recipe brings everything together with a dressing that’s an explosion of flavor: the warmth of ginger and garlic, the nutty depth of sesame, and a tantalizing heat from chili crisp. Chili crisp is a popular Chinese condiment that combines the fiery flavor of chilis with garlic (sometimes shallots or other aromatics) and sesame. Each brand is slightly different in ingredients and textures but I encourage you to try different ones until you find one or two you love. Whether you’re looking for a quick lunch, a side dish for your barbecue, or a colorful addition to your picnic spread, this salad is sure to impress with its delightful blend of tastes and textures.

Table of Contents

• Ingredients you will need for this chili crisp tomato and edamame salad
• How to make this chili crisp tomato and edamame salad recipe
• Tips and tricks to make the best salad
• FAQ

Ingredients you will need for this chili crisp tomato and edamame salad

This recipe is simple yet packed with refreshing flavors. Here’s what you’ll need:

For the dressing

• 1 tablespoon chili crisp
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon seasoned rice vinegar
• 1 tablespoon granulated sugar
• 2 teaspoons grated fresh garlic
• 2 teaspoons grated fresh ginger
• 2 tablespoons minced fresh cilantro
• 3 green onions, white part only, thinly sliced
• 1 tablespoon toasted sesame seeds

For the salad

• 3 green onions, green part only
• 2 cups frozen edamame
• 1 lb (about 3) heirloom tomatoes
• 1 tablespoon toasted sesame seeds

How to make this chili crisp tomato and edamame salad recipe

Follow these simple steps to prepare your delicious chili crisp tomato and edamame salad:

1. Prepare the dressing: Add the chili crisp, soy sauce, sesame oil, rice vinegar, sugar, garlic, ginger, cilantro, green onions (white part), and sesame seeds to a bowl. Mix to combine.
2. Prepare the green onions: Slice the green part of the green onions lengthwise into thin slices. Place the slices in a bowl and cover with cold water. Cover and refrigerate for a minimum of 15 minutes up to 24 hours.
3. Cook the edamame: Bring a pot of water to a boil and add the frozen edamame. Bring the water back to a boil and cook the edamame for 3 minutes. Drain and rinse with cold water. Set aside to cool completely.
4. Chop the tomatoes: Chop the tomatoes into bite-size pieces.
5. Combine the salad: Add the edamame and tomatoes to the dressing and toss to combine.

Assemble the salad: Remove the green onions from the fridge and drain. Plate the edamame and tomato mixture, top with the toasted sesame seeds, and garnish with the curly green onion slices.

Tips and tricks to make the best salad

Creating the perfect chili crisp tomato and edamame salad involves a few key tips:

• Chill the green onions: Chilling the sliced green onions in water makes them curl beautifully and adds a nice textural element to the salad.
• Use fresh ingredients: Fresh ginger, garlic, and cilantro will enhance the flavor of the dressing.

Customize to taste: Adjust the amount of chili crisp to control the heat level, and add more lime juice if you prefer a tangier flavor.

FAQ

Can I make this salad ahead of time?

Yes, you can prepare the components ahead of time and assemble just before serving to keep the ingredients fresh and crisp.

How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 2 days.

What can I use instead of chili crisp?

If you don’t have chili crisp, you can use a few drops of hot sauce or a sprinkle of red pepper flakes for heat.

Can I add other vegetables?

Absolutely! Feel free to add other vegetables like bell peppers, cucumbers, or avocado for added flavor and texture.

And that’s it for this Chili Crisp Tomato and Edamame Salad!

If you make it, please tag me on Pinterest or Instagram so I can see! And if you can’t get enough of refreshing summer salads, check out my other salad recipes here.

And of course, feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you!

Chili Crisp Tomato and Edamame Salad

Print Recipe

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5 from 2 reviews

• Author: Andrea Buckett
• Yield: 4-6

Ingredients

For the dressing

1 tablespoon chili crisp

1 tablespoon soy sauce

1 tablespoon sesame oil

1 tablespoon seasoned rice vinegar

1 tablespoon granulated sugar

2 teaspoons, grated fresh garlic

2 teaspoons, grated fresh ginger

2 tablespoons, minced fresh cilantro

3 green onions, white part only, thinly sliced

1 tablespoon of toasted sesame seeds

For the salad

3 green onions, greens part only

2 cups frozen edamame

1 lb (about 3) heirloom tomatoes

1 tablespoon toasted sesame seeds

Instructions

1. For the dressing, add the chili crisp, soy sauce, sesame oil, rice vinegar, sugar, garlic, ginger, cilantro, green onions and sesame seeds to a bowl and mix to combine.

2. For the salad, slice the green part of the green onions, lengthwise into thin slices.  Place the slices in a bowl and cover with cold water.  Cover and refrigerate from a minimum of 15 minutes up to 24 hours. 

3. In the meantime, bring a pot of water to a boil and add the frozen edamame. Bring the water back to a boil and cook the edamame for 3 minutes.  Drain and rinse with cold water. Set aside to cool completely. 

4. Chop the tomatoes into bite size pieces

5. Add the edamame and tomatoes to the dressing and toss to combine. 

6. Remove the green onions from the fridge and drain.

7. Plate the edamame and tomato mixture. Top with the sesame seeds and top with the curly green onion slices.