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.

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.

EDAMAME AND CORN SALAD

Steps:

• Mix tomatoes, edamame, corn, green onions, lime juice, olive oil, cilantro, and garlic together in a bowl. Season with sea salt.
• Cover bowl with plastic wrap and refrigerate until flavors blend, at least 1 hour.

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 SALAD

Steps:

• Prepare edamame according to package directions. Drain and rinse with cold water. Set aside to drain thoroughly.
• Combine edamame, corn, red bell pepper, green onion, red onion, parsley, and oregano.
• In a large bowl, whisk lemon juice, mustard, olive oil, salt and pepper. Add veggies to bowl and toss to coat. Refrigerate until ready to serve.

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.

EDAMAME SALAD

Steps:

• Part boil edamame and drain. In a bowl, whisk together olive oil, lemon zest, lemon juice and salt and pepper.
• Add edamame to bowl and mix. To serve, add shaved pecorino cheese and roughly chopped mint.

CHICKPEA AND EDAMAME SALAD

Steps:

• Mix edamame, chickpeas, red onion, red bell pepper, carrot, sunflower seeds, dried cranberries, olive oil, honey, vinegar, mayonnaise, celery salt, and cayenne pepper together in a large bowl.

MEDITERRANEAN EDAMAME SALAD

Steps:

• Cook edamame according to package and let cool.
• Mix oil and vinegars in separate bowl with garlic and oregano.
• Toss with other ingredients.
• Season with salt and pepper.
• Let marinate at room temperature for 30 minutes before serving.
• Enjoy!