Edamame Salad With Homemade Garlic Cilantro Vinaigrette 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.

EDAMAME SALAD

Steps:

• Boil 1 1/2 cups frozen shelled edamame as the label directs; drain and rinse under cold water. Toss with 1 cup each chopped tomato and cucumber, 1 minced red jalapeno and 1/4 cup chopped red onion. Add 1 tablespoon soy sauce, 2 teaspoons each brown sugar, lemon juice, lime juice and mirin or other rice wine, 1 teaspoon each grated ginger and rice vinegar, and 1/2 teaspoon sesame oil. Toss; season with salt and pepper.

MEDITERRANEAN SALAD WITH EDAMAME

Steps:

• Combine lettuce, cucumber, tomatoes, feta and edamame in a large bowl. Combine sesame soy dressing on this website, and add oregano, pepper and garlic powder. Mix to blend ingredients and pour over salad. Toss salad to mix.

QUICK EDAMAME SALAD

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.

SEARED STEAK SALAD WITH EDAMAME & CILANTRO (WITH VARIATIONS)

Steps:

• Sprinkle steak with salt and pepper.
• Coat a small nonstick skillet with cooking spray; place over medium heat. Add the steak and cook about 4 minutes per side for medium-rare.
• Let rest for (at least 5) minutes before slicing.
• Combine greens, snow peas, bell pepper, cabbage, cilantro, edamame and vinaigrette in a large bowl. Toss to coat. Divide between 2 plates.
• Top with the steak.
• NOTE 1: Chicken Variation Substitute 8 ounces chicken tenders for the steak. Cook through, 3 to 4 minutes per side.
• NOTE 2: Shrimp Variation Substitute 8 ounces cooked, peeled shrimp for the steak (omit Step 1).
• DIETARY EXCHANGES: 3 vegetable, 4 lean meat (1 cabrohydrate serving).
• SESAME TAMARI VINAIGRETTE DIRECTIONS:.
• Whisk orange juice, vinegar, tamari, oil, honey and ginger in a small bowl until the honey is incorporated. Transfer to a jar and refrigerate.

CILANTRO VINAIGRETTE

Steps:

• Place all ingredients except oil in a food processor or blender. Process until combined.
• With the machine running, slowly pour oil through opening in lid or feeder tube and process until emulsified.
• Taste for seasoning (and more cilantro or cayenne if needed).
• Pour into a glass jar with lid and refrigerate for at least 1 hour but preferably overnight.

EDAMAME CORN CARROT SALAD

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.

CARROT EDAMAME SALAD WITH SWEET ASIAN VINAIGRETTE

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.

CILANTRO EDAMAME SALAD

Steps:

• Toss the edamame, vinegar, oil, saly, pepper, radishes, and cilantro together in a largr bowl.
• Serve chilled or at room temperature.

EDAMAME SALAD WITH SESAME GINGER DRESSING

Steps:

• Divide salad blend among 6 bowls. Top with all remaining ingredients except salad dressing. Serve with dressing.