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
WILD RICE AND EDAMAME SALAD
Make and share this Wild Rice and Edamame Salad recipe from Food.com.
Provided by gailanng
Categories Rice
Time 43m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Place the almonds in a medium frying pan over medium heat and toast, stirring often, until golden brown (do not let the nuts burn), about 8 to 10 minutes. Transfer to a large heatproof bowl. Add the sesame seeds to the pan and toast, stirring often, until golden brown, about 2 to 3 minutes. Transfer to the bowl with the almonds.
- Add the rice, scallions, edamame, carrots, and cranberries to the bowl with the almonds and sesame seeds and toss to combine.
- Whisk the olive oil, sesame oil, rice vinegar, honey and a pinch each of salt and pepper in a medium bowl until combined. Drizzle over the rice mixture and toss to combine. Taste and season as needed with more salt, pepper, and vinegar. Cover and chill for at least one hour before serving.
Nutrition Facts : Calories 445.7, Fat 25.4, SaturatedFat 3, Sodium 34.3, Carbohydrate 41.1, Fiber 8.2, Sugar 4.7, Protein 18.9
EDAMAME SALAD
Provided by Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 193, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 278 milligrams, Carbohydrate 10 grams, Fiber 4 grams, Protein 11 grams, Sugar 1 grams
WILD RICE SALAD
Categories Salad Side Raisin Almond Bell Pepper Summer Healthy Vegan Wild Rice Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 13
Steps:
- In a large saucepan bring 5 cups salted water to a boil. Add wild rice and cook, uncovered, stirring occasionally, until tender, about 40 minutes. Drain wild rice and transfer to a bowl to cool. (Chill wild rice, covered, until cold, about 2 hours.)
- In a large bowl combine vegetables, almonds, and raisins and toss with wild rice.
- In a bowl whisk together vinegar, oil, garlic, and salt and pepper to taste until combined well. Pour dressing over salad and toss well. (Salad may be made 2 days ahead and chilled, covered.)
CRANBERRY EDAMAME WILD RICE SALAD
A healthy, tasty and pretty dish. Perfect for a lunch or even as a side dish to some poultry or pork for a dinner party. You can either use leftover wild rice (which is what we did), make your own or even buy it cooked in a can! Recipe from Prevention magazine Nov 2008.
Provided by januarybride
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, soak dried cranberries in juice for 20 minutes to plump up, then discard juice. Into the bowl with the cranberries, add rice, edamame and walnuts.
- Whisk together the vinegar, oil and pepper; toss dressing with the rice mixture in the bowl and serve at room temperature.
Nutrition Facts : Calories 479.7, Fat 27.5, SaturatedFat 3.2, Sodium 23.1, Carbohydrate 41.9, Fiber 8.7, Sugar 6.7, Protein 22.6
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