Cauliflower And Edamame Salad Recipes
CAULIFLOWER AND EDAMAME SALAD
This veggie-loaded salad is brightened by vinegar and fresh tomatoes. Serve it as a light dinner all on its own, or as an accompaniment to roasted fish or chicken.
Time 35m
Yield Serves 4 to 6
Number Of Ingredients 16
Steps:
- Heat oil in a large saucepan over medium heat.
- Add garlic, onion and dried herbs and cook, stirring frequently, until onions are translucent, 5 to 7 minutes.
- Add mushrooms and cauliflower.
- Stir well and cook, uncovered, for 10 minutes, stirring often.
- Stir in the wine, vinegar, tomatoes and edamame.
- Cover and continue to cook until cauliflower is just tender, for an additional 5 to 10 minutes.
- Season with salt and black pepper.
- Garnish with chopped parsley. Serve warm or at room temperature.
Nutrition Facts : Calories 290 calories, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 310 milligrams, Carbohydrate 24 grams, Protein 11 grams
HEALTHY CAULIFLOWER AND EDAMAME SALAD
I absolutely love potato salads. But, they have too many calories (or as we say in my house, kill-ories) to be enjoyed frequently. This is a healthy and absolutely delicious alternative. I couldn't stop eating as I was mixing the salad. You can eat it right away or keep in your fridge for up to a week and enjoy daily.
Provided by Allrecipes Member
Categories Cauliflower Salad
Time 23m
Yield 8
Number Of Ingredients 15
Steps:
- Place cauliflower and 1/2 cup water in a microwave-safe bowl. Cook in the microwave until tender, 2 to 3 minutes; drain. Place edamame in a microwave-safe bowl; cook in the microwave until tender, 1 to 2 minutes.
- Combine cauliflower, edamame, eggs, celery, bell pepper, yogurt, radishes, green onions, mayonnaise, mustard, pickles, olive oil, garlic, dill, salt, and black pepper together in a bowl; toss to distribute.
Nutrition Facts : Calories 178.1 calories, Carbohydrate 10.5 g, Cholesterol 112 mg, Fat 11.9 g, Fiber 3.8 g, Protein 9 g, SaturatedFat 2.8 g, Sodium 210.7 mg, Sugar 4 g
HEALTHY CAULIFLOWER AND EDAMAME SALAD
I absolutely love potato salads. But, they have too many calories (or as we say in my house, kill-ories) to be enjoyed frequently. This is a healthy and absolutely delicious alternative. I couldn't stop eating as I was mixing the salad. You can eat it right away or keep in your fridge for up to a week and enjoy daily.
Provided by Allrecipes Member
Categories Cauliflower Salad
Time 23m
Yield 8
Number Of Ingredients 15
Steps:
- Place cauliflower and 1/2 cup water in a microwave-safe bowl. Cook in the microwave until tender, 2 to 3 minutes; drain. Place edamame in a microwave-safe bowl; cook in the microwave until tender, 1 to 2 minutes.
- Combine cauliflower, edamame, eggs, celery, bell pepper, yogurt, radishes, green onions, mayonnaise, mustard, pickles, olive oil, garlic, dill, salt, and black pepper together in a bowl; toss to distribute.
Nutrition Facts : Calories 178.1 calories, Carbohydrate 10.5 g, Cholesterol 112 mg, Fat 11.9 g, Fiber 3.8 g, Protein 9 g, SaturatedFat 2.8 g, Sodium 210.7 mg, Sugar 4 g
More about "cauliflower and edamame salad recipes"
MISO EDAMAME AND CAULIFLOWER SALAD - FORKFUL OF PLANTS
From forkfulofplants.com
5/5 (9)Category Main Course, SaladServings 4Total Time 35 mins
- Preheat the oven to 200°c/180°c fan. To make the marinade, mix the miso, lemon juice, sesame oil and minced garlic cloves.
- Chop the cauliflower into florets, and thin down the stalks on the leaves if they look a little thick. Coat the cauliflower and leaves in the miso marinade and bake in the oven for 15 minutes.
- After 15 minutes, take the tray from the oven. Remove the cauliflower leaves and place to one side. Add the edamame soya beans, onion wedges, and almonds to the tray.
- Give it a little drizzle of olive oil and a sprinkle of salt and pepper, and return to the oven for 10 minutes.
RAW CAULIFLOWER SALAD RECIPE - DEBRA KLEIN
From debraklein.com
Ratings 114Calories 234 per servingCategory Salad
- Prep the cauliflower. Use a sharp knife to cut cauliflower in half. Trim off leaves and wash well. Pat dry and then "shave" cauliflower by making super thin slices. You can also use the shredding disc of your food processor for this task. Place shaved cauliflower in a large bowl, sprinkle with salt and pepper and set aside.
- Make the dressing: Add olive oil to small bowl. Thinly slice shallot and chop any large pieces, then add to the bowl. Use a microplane grater to zest the lime over the bowl and then juice of the lime over the bowl. Zest the garlic clove into the bowl. Use a whisk to mix well. Alternately, place all ingredients in glass jar with tight fitting lid and shake vigorously. Set dressing aside so shallots will soften while you get the rest of the salad ready.
- To the bowl with the cauliflower, add roughly chopped cabbage, sliced scallions, diced celery, chopped pistachios, chopped fresh parsley, peas and diced dates.
- Toss salad together, add dressing and mix well. Serve at room temperature or refrigerate and serve cold.
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