Edamame Bean Salad
User Reviews
3.8
Edamame Bean Salad
Description
Edamame Bean Salad brings together shelled edamame and an assortment of fresh vegetables including carrot, golden beet, red cabbage or radicchio, along with microgreens and sprouts. The mix of these crisp, vibrant ingredients provides a variety of textures and colors. The salad is dressed with a sesame dressing that uses peanut oil for a neutral base, toasted sesame oil for depth, tamari for umami, rice wine vinegar for acidity, and a touch of sriracha for heat, finished with sesame seeds for a subtle crunch. Tossing the salad to coat without oversaturating ensures each bite retains its crispness.
The preparation involves defrosting and drying the edamame if frozen, then combining all the ingredients and dressing just enough to moisten the salad. Its fresh, crunchy character suits it well as a side dish with grilled or roasted proteins or as a light vegetarian option. This salad holds well in the refrigerator for several days if stored in an airtight container, especially if the dressing is added only upon serving to maintain the texture of the vegetables. Adding fresh grated ginger and garlic to the dressing is an optional way to introduce more aromatic notes.
Ingredients
- 12 ounces edamame shelled, fresh or frozen beans for salad
- 1 carrot peeled and cut in fine match sticks
- 1 golden beet peeled and cut in fine matchsticks
- 2 cups red cabbage or radicchio, finely shredded
- 2 cups microgreens assorted, about 2 handfuls, includes pea shoots
- 2 cups sprouts assorted, about 2 handfuls, includes pea shoots
- 6 radish trimmed and cut in small wedges
sesame dressing
- 4 Tbsp peanut oil not olive oil, or other plain oil like safflower
- 2 Tbsp rice wine vinegar
- 2 Tbsp sesame oil to taste (sesame oils vary in strength, so taste as you go, toasted
- 1 Tbsp tamari soy sauce
- 1 tsp sriracha chili sauce
- 2 tsp sesame seeds
garnish
- sesame seeds
Instructions
- If you are using frozen edamame beans, defrost them by putting them in a strainer and running under cold water. You can set the strainer in a large bowl and allow the water to fill up and cover the beans if you like. Just let them rinse or soak until they're no longer icy. Drain well and then dry gently on a clean kitchen towel. Put them in a large salad bowl.
- Add the rest of the slaw ingredients to the bowl and toss to combine.
- Whisk together the dressing ingredients and feel free to adjust any of them to your taste, this is just a starting point.
- Toss everything well with enough dressing to moisten the whole salad without drowning it. Serve with a final shower of sesame seeds.
- Salad will keep fresh in an airtight container for several days to a week. If planning on making it ahead of time, you might want to omit the dressing and add it when ready to serve.
Notes
- If preparing ahead, keep the dressing separate until ready to serve to preserve the salad's crunch.
- Fresh grated ginger and garlic can be added to the dressing to enhance its flavor.
- Use peanut oil rather than olive or plain oils to maintain the intended flavor of the dressing.
- The salad keeps well for up to a week when stored properly in an airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Calories | 133kcal | 7% |
| Carbohydrates | 6g | 2% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Sodium | 130mg | 5% |
| Potassium | 255mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 1232IU | 25% |
| Vitamin C | 14mg | 16% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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