Edamame And Carrot Salad With Rice Vinegar Dressing Recipes

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CARROT EDAMAME SALAD WITH SWEET ASIAN VINAIGRETTE



Carrot Edamame Salad With Sweet Asian Vinaigrette image

Delicious, nutritious, simple and light! Great for vegans and vegetarians who are looking for something a little different in the salad department. I buy a small bag of carrots and shred them myself using a food processor for the freshest taste, but you could try using pre-shredded carrots too.

Provided by Little Tomato

Categories     Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 cups of shredded carrots
1/2 of shelled edamame
1/2 cup raisins (soak in hot water if too dry)
3 tablespoons rice vinegar
1 tablespoon mirin
2 tablespoons sugar
2 tablespoons sesame oil
2 tablespoons Thai sweet chili sauce

Steps:

  • 1. Combine the carrots, edamame and raisins in a medium sized bowl.
  • 2. Combine ingredients for the dressing and let sit until the sugar dissolves.
  • 3. Add the dressing to the carrot mixture.
  • 4. Let sit for 30 minutes in the refridgerator before serving to allow the flavors to mingle. Serve chilled.

Nutrition Facts : Calories 201.9, Fat 7.2, SaturatedFat 1, Sodium 227.5, Carbohydrate 34.8, Fiber 4.8, Sugar 24, Protein 2

EDAMAME CORN CARROT SALAD



Edamame Corn Carrot Salad image

I came up with this easy salad while brainstorming light, protein-filled recipes. My vegetarian and vegan friends are especially big fans. -Maiah Miller, Monterey, California

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 12

2-1/2 cups frozen shelled edamame
3 cups julienned carrots
1-1/2 cups frozen corn, thawed
4 green onions, chopped
2 tablespoons minced fresh cilantro
VINAIGRETTE:
3 tablespoons rice vinegar
3 tablespoons lemon juice
4 teaspoons canola oil
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place edamame in a small saucepan; add water to cover. Bring to a boil; cook 4-5 minutes or until tender. Drain and place in a large bowl; cool slightly., Add carrots, corn, green onions and cilantro. Whisk together vinaigrette ingredients; toss with salad. Refrigerate, covered, at least 2 hours before serving.

Nutrition Facts : Calories 111 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 135mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

EDAMAME AND CARROT SALAD WITH RICE VINEGAR DRESSING



Edamame and Carrot Salad with Rice Vinegar Dressing image

Categories     Salad     Bean     Soy     Vinegar     Carrot     Winter     Cilantro     Bon Appétit

Number Of Ingredients 8

1 1/2 cups shelled cooked edamame beans (from about 20 ounces of pods)
4 medium carrots (about 12 ounces), peeled, coarsely grated
1/3 cup thinly sliced green onions
2 tablespoons chopped fresh cilantro
2 tablespoons rice vinegar
2 tablespoons fresh lemon juice
1 tablespoon vegetable oil
1 garlic clove, minced

Steps:

  • Combine first 4 ingredients in medium bowl. Whisk vinegar, lemon juice, oil and garlic in small bowl to blend. Add to edamame mixture; toss to coat. Season to taste with salt and pepper. (Can be made 3 hours ahead. Cover and chill.)

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