EDAMAME SALAD RECIPE

EDAMAME SALAD RECIPE

Edamame Salad is a nutritious and colorful dish featuring tender, protein-rich edamame beans combined with crisp vegetables like bell peppers, red onions, carrots, and cucumbers. Tossed in a light and tangy sesame-ginger dressing, this salad offers a delightful crunch and refreshing flavors. Perfect as a healthy side dish or a light lunch, this salad is quick to prepare and can be enjoyed chilled or at room temperature.

Table of Contents

INGREDIENTS (SERVES 2)

2 cups green cabbage approximately ½ head shredded

½ pound brussels sprouts shredded

2 carrots peeled and grated

1 stalk celery chopped

1 cup frozen shelled edamame

½ zuchinni grated

2 ea green onion chopped white and green parts

1 tbsp toasted sesame oil

2 tbsp Thai sweet chili sauce (if you cannot find this, double the maple syrup, and add 1 tsp rice vinegar and add a pinch of crushed red pepper instead)

1 tbsp maple syrup

2 tbsp low sodium soy sauce

2 lime

2 tbsp ginger root peeled and grated

INSTRUCTIONS:

Boil a small pot of water and blanch the edamame quickly by adding to the boiling water for 2 minutes, then draining and rinsing with cold water. Set aside.

Get a large mixing bowl ready.

Shred the cabbage, Brussels sprouts, carrots and grate the zucchini and add to the bowl.

Chop the celery and green onions and add to the bowl.

Add the drained and cooled edamame.

Add the ginger, sesame oil, sweet chili sauce, lime, maple syrup and soy sauce.

Mix well until combined. Taste and adjust to your liking. (If you like saltier add another tsp of soy sauce, if you like sweeter add another tbsp Thai sweet chili sauce.)

Enjoy within 3 days.

 NOTES:

Edamame Preparation: Use shelled edamame for convenience. Fresh or frozen edamame both work well; simply steam or boil until tender.

Vegetable Variations: Feel free to add or substitute vegetables according to your preference. Shredded cabbage, radishes, or cherry tomatoes are great additions.

Dressing Adjustments: The sesame-ginger dressing can be modified to taste. Add a touch of honey for sweetness or extra soy sauce for a saltier flavor.

Make Ahead: This salad can be prepared in advance and stored in the refrigerator. The flavors will meld together nicely over time, making it an excellent option for meal prep.

Serving Suggestions: Serve this salad as a side dish with grilled fish or chicken, or as a main dish by adding tofu or quinoa for extra protein and substance.

Storage: Store in an airtight container in the refrigerator for up to 3 days. Stir well before serving.

Nutrition (per serving)

Calories: Approximately 180 kcal

Protein: 9g

Carbohydrates: 18g

Fat: 8g

Fiber: 5g

Sodium: 300mg

Sugars: 4g

Nutritional values are estimates and can vary based on specific ingredients and portion sizes used. Adjustments like reducing the dressing or adding more vegetables can alter the nutritional content.

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