Warm Edamame Salad Recipes

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ROASTED EDAMAME SALAD



Roasted Edamame Salad image

Provided by Alton Brown

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

12 ounces fresh or frozen shelled edamame, about 2 cups
1/2 cup fresh corn kernels, about 2 ears of corn
1/4 cup finely diced scallion
1 clove garlic, minced
1 tablespoon olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup chopped fresh tomato
1/4 cup chopped fresh basil leaves
1 tablespoon red wine vinegar

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.

WARM EDAMAME SALAD



Warm Edamame Salad image

This high-protein vegan dish boasts lots of Asian flavors.

Provided by Martha Stewart

Categories     Salad Recipes

Number Of Ingredients 11

2 tablespoons canola oil
4 cups (12 oz) cremini mushrooms, sliced
1 16 oz package frozen shelled edamame, thawed
1 cup (4 oz) sugar snap peas, sliced in half
1 teaspoon fresh ginger, peeled and minced
1/2 cup jarred roasted red bell peppers, cut into 1/2-inch strips
1 8 oz can sliced water chestnuts, drained
1/2 teaspoon Sriracha chile sauce
Coarse salt and freshly ground black pepper
1 tablespoon toasted sesame seeds
1 teaspoons rice wine vinegar

Steps:

  • Heat 1 tablespoon oil in a large pan over medium-high heat. Cook the mushrooms, stirring, until tender, 6 to 8 minutes. Transfer to a bowl and set aside.
  • Add remaining oil to pan. Cook the edamame, snap peas, and ginger, stirring occasionally, until peas are tender and edamame is bright green, 3 to 5 minutes. Add the red pepper, chestnuts, Sriracha, and mushrooms and cook, stirring, until heated through. Season with salt and pepper. Remove from heat; stir in the toasted sesame seeds and vinegar. Serve hot, or refrigerate and enjoy cold.

Nutrition Facts : Calories 347 g, Fat 13 g, Fiber 10 g, Protein 17 g, Sodium 394 g

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