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How to Make Edamame Salad
Today's recipe, with a punch of flavor and texture, will endear itself to Asian food lovers.
- cook TIME 3 mins
- prep TIME 10 mins
- total TIME 13 mins
Course: Side DishCuisine: Asian, Japanese
Servings: 4 servings
Calories: 152 kcal
Author: Tuyet Pham, Luna Regina
Ingredients (16)
- 8 oz edamame
- 2 oz red cabbage julienned
- 2 oz carrot julienned
- 1 oz beet sliced
- 1 oz radish julienned
- 2 tbsp cilantro chopped
- 1/2 tbsp unsalted roasted black sesame seeds
- 1/2 tbsp unsalted roasted white sesame seeds
- 1 tbsp olive oil
- 1 tbsp sesame oil
- 1/2 tsp rice vinegar
- 1/2 tbsp reduced-sodium soy sauce
- 1 tsp Sriracha
- 1/2 tsp lime juice
- 1/4 tsp salt
- 1/2 tsp pepper
INSTRUCTIONS
1
Bring 2 cups of water to a boil, add 8 oz edamame, and cook for 3 minutes. Drain and rinse with cold water.
2
Make the dressing: Whisk together 1 tbsp olive oil, 1 tbsp sesame oil, 1/2 tsp rice vinegar, 1/2 tbsp reduced-sodium soy sauce, 1 tsp Sriracha, 1/2 tsp lime juice, 1/4 tsp salt, and 1/2 tsp pepper.
3
In a big mixing bowl, add edamame, 1 oz sliced beet, 2 oz julienned red cabbage, 2 oz julienned carrot, and 1 oz julienned radish, 2 tbsp chopped cilantro, 1/2 tbsp unsalted roasted black sesame seeds, and 1/2 tbsp unsalted roasted white sesame seeds.
4
Drizzle dressing over and toss well.
5
Transfer the desired portion to a serving plate. Enjoy.
Nutrition
Serving: 1 serving | Calories: 152kcal | Fat 11g | Saturated Fat 1g | Polyunsaturated Fat 4g | Monounsaturated Fat 5g | Sodium 261mg | Potassium 381mg | Carbohydrate 10g | Fiber 4g | Sugar 3g | Protein 7g | Vitamin A 2544IU | Vitamin C 14mg | Calcium 71mg | Iron 2mg