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
QUICK EDAMAME SALAD
Nice fresh salad for summer that's a little different from the norm. The seasonings can be adjusted to taste, these are just rough guesses since I usually just add till it tastes good.
Provided by Allison
Categories Salad Beans Black Bean Salad Recipes
Time 10m
Yield 16
Number Of Ingredients 12
Steps:
- Mix edamame, corn, peas, black beans, and red onion in a large bowl.
- Stir olive oil, vinegar, salt, parsley, black pepper, basil, and garlic powder into edamame mixture.
- Chill in refrigerator at least 30 minutes before serving.
Nutrition Facts : Calories 138.5 calories, Carbohydrate 16.7 g, Fat 5.7 g, Fiber 4.5 g, Protein 7.2 g, SaturatedFat 0.8 g, Sodium 185.5 mg, Sugar 2.6 g
EDAMAME POTATO SALAD
This recipe is from Christine Cushing. You can skip the first steps if you purchase frozen edamame without the pods.
Provided by Mercy
Categories Potato
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Bring large pot salted water to a boil.
- Add edamame and cook for 1 to 2 minutes or until crisp-tender.
- With a slotted spoon, transfer to a bowl of ice water.
- Remove edamame from pods.
- Cover potatoes with enough salted water to cover by 1-inch.
- Bring to a boil and simmer for about 15 minutes or until tender.
- Transfer with a slotted spoon to a bowl of ice water to cool; drain well.
- In a small bowl, combine the mustard with the lime juice.
- When just cool enough to handle, cut potatoes into 1/3-inch-thick slices and toss remaining ingredients together in a large bowl.
- Season to taste with salt and pepper.
ROASTED EDAMAME SALAD
Steps:
- Preheat the oven to 400 degrees F.
- Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes.
- Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.
EDAMAME SUCCOTASH SALAD
Provided by Tracey Seaman
Categories Salad Bean Soy Tomato Side Sauté Kid-Friendly Quick & Easy Lunch Corn Healthy Vegan Chive Sugar Conscious Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher Small Plates
Yield Makes 10 servings (about 5 cups)
Number Of Ingredients 8
Steps:
- Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook, stirring often, until softened but not browned, 4 to 5 minutes.
- Add the edamame and corn and cook, turning often, until heated through, about 7 minutes. Stir in the tomato, salt and pepper. Let cool and then chill if packing in a lunch box. When ready to serve, stir in the chives or basil.
SWEET POTATO EDAMAME SALAD
Make and share this Sweet Potato Edamame Salad recipe from Food.com.
Provided by Svenska Kocken
Categories Salad Dressings
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Boil potatoes and big sweet potatoes for about 25 minutes -- you want to just be able to get your fork in them, but not so soft that you would/could mash them.
- Shock potatoes in ice-cold water -- set aside until you can easily handle them.
- Boil yams (the small, American sweet potatoes -- not the true "yam") for about 7 minutes -- you want to just be able to get your fork in them, but not so soft that you would/could mash them.
- Shock potatoes in ice-cold water -- set aside until you can easily handle them.
- Steam Edamame until cooked (5 mins).
- Shock Edamame in ice-cold water -- set aside until you can easily handle them.
- Whisk together Mustard, Vinegars, EVOO, Salt and Pepper in a small bowl. Feel free to use your favorite mustard or vinegar (I use a spicy whiskey mustard and some lingonberry infused apple-cider vinegar) -- this is your dressing, it should be thick, but somewhat viscous so you can easily mix into your salad.
- Cut white potatoes into 2 inch cubes (more or less), cut the sweet potatoes slightly smaller, and slice the yams thinly, dice onion finely.
- Mix dressing into potatoes and onions, add edamame, and mix again -- chill for 2 hours, and eat.
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