Asian Edamame Salad Recipes
EDAMAME SALAD
Steps:
- Bring a large pot of lightly salted water to a boil. Cook edamame in the boiling water until tender, about 3 minutes. Drain and chill in the refrigerator.
- Combine napa cabbage, bok choy, vinegar, sesame oil, and salt in a small bowl. Let sit in at room temperature until cabbage is slightly wilted, about 20 minutes.
- Stir edamame and carrots into cabbage mixture. Refrigerate until fully chilled, 1 hour.
- Top edamame salad with sesame seeds and daikon radish before serving.
Nutrition Facts : Calories 97 calories, Carbohydrate 2.1 g, Fat 9.9 g, Fiber 0.8 g, Protein 0.6 g, SaturatedFat 1.4 g, Sodium 334.7 mg, Sugar 0.9 g
ASIAN EDAMAME SALAD
Sometimes regular salads get reeeeeeeally boring, so having leftover steamed edamame from a local Chinese restaurant inspired me to make a different kind of salad. Just a few simple ingredients, and this became a wonderful option to the run-of-the-mill leafy types of salad. This recipe makes either a great side dish for grilled...
Provided by Phyllis Gesch
Categories Salads
Time 10m
Number Of Ingredients 6
Steps:
- 1. Start with your shelled edamame in a medium-sized bowl.
- 2. Add in red bell pepper, carrots, cabbage, and cilantro.
- 3. I use a little help from the grocery store on the vinaigrette, this one is delicious. You can always make your own, though, if you prefer.
- 4. I start with about 2 tablespoons of dressing, then toss to coat. Take a taste along the way, and add as much or as little as you like. Refrigerate leftovers, it will keep for a few days. Enjoy!
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- While those are cooking, prepare the other veggies. Shred the cabbage (I like to use a mandoline), finely chop the kale, grate the carrot and chop the scallions and cilantro.
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