Mediterranean Salad With Edamame Recipes

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.

Steps:

• Combine lettuce, cucumber, tomatoes, feta and edamame in a large bowl. Combine sesame soy dressing on this website, and add oregano, pepper and garlic powder. Mix to blend ingredients and pour over salad. Toss salad to mix.

Steps:

• Cook edamame according to package and let cool.
• Mix oil and vinegars in separate bowl with garlic and oregano.
• Toss with other ingredients.
• Season with salt and pepper.
• Let marinate at room temperature for 30 minutes before serving.
• Enjoy!

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.