EDAMAME SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Boil 1 1/2 cups frozen shelled edamame as the label directs; drain and rinse under cold water. Toss with 1 cup each chopped tomato and cucumber, 1 minced red jalapeno and 1/4 cup chopped red onion. Add 1 tablespoon soy sauce, 2 teaspoons each brown sugar, lemon juice, lime juice and mirin or other rice wine, 1 teaspoon each grated ginger and rice vinegar, and 1/2 teaspoon sesame oil. Toss; season with salt and pepper.
WILD RICE SALAD WITH EDAMAME
Provided by Guy Fieri
Categories side-dish
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the salad: Place the wild rice in a medium saucepan with 4 cups water and the kosher salt. Simmer uncovered until tender, about 50 minutes. Drain well, return to the saucepan and cover for 10 minutes.
- While the rice is cooking, heat the oil in a medium saute pan over medium-high heat. Add the corn kernels and saute until charred, about 5 to 8 minutes. Set aside to cool.
- For the vinaigrette: Whisk together the garlic, shallot, vinegar, mustard, lemon juice, honey, salt, and pepper in a medium bowl. While continuously whisking, slowly stream in the oil until the dressing is emulsified.
- To serve: Combine the warm rice with the corn, edamame, green peas, chickpeas and onion. Pour 1/4 cup of the vinaigrette over top and toss well to evenly distribute. Allow to sit for 30 minutes, taste for seasoning and serve at room temperature. The remaining vinaigrette can be refrigerated for another use.
CARROT EDAMAME SALAD WITH SWEET ASIAN VINAIGRETTE
Delicious, nutritious, simple and light! Great for vegans and vegetarians who are looking for something a little different in the salad department. I buy a small bag of carrots and shred them myself using a food processor for the freshest taste, but you could try using pre-shredded carrots too.
Provided by Little Tomato
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- 1. Combine the carrots, edamame and raisins in a medium sized bowl.
- 2. Combine ingredients for the dressing and let sit until the sugar dissolves.
- 3. Add the dressing to the carrot mixture.
- 4. Let sit for 30 minutes in the refridgerator before serving to allow the flavors to mingle. Serve chilled.
Nutrition Facts : Calories 201.9, Fat 7.2, SaturatedFat 1, Sodium 227.5, Carbohydrate 34.8, Fiber 4.8, Sugar 24, Protein 2
SUSHI ROLL EDAMAME SALAD WITH GREEN ONION-MISO VINAIGRETTE
Pile it high and eat the whole delicious bowl. From "Appetite for Reduction: by Isa Chandra Moskowitz.
Provided by gailanng
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Cook the brown rice in a rice cooker or on the stove top. Allow it to cool.
- Mix together the edamame, rice vinegar, and agave.
- Set out 4 bowls as the ingredients will be evenly divided among them. Place the lettuce in a bowl, topped with the rice, cucumber, carrot, green onion, sesame seeds, nori and avocado. Drizzle with vinaigrette and toss.
- To Make the Green Onion-Miso Vinaigrette: Put everything in a blender and blend until smooth. Chill until ready for use.
Nutrition Facts : Calories 421.4, Fat 18, SaturatedFat 2.6, Sodium 683.3, Carbohydrate 53.9, Fiber 12.3, Sugar 5.7, Protein 17.1
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
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