Quick Edamame Salad 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 olive oil, vinegar, maple syrup, sesame oil, liquid amino, lemon juice, garlic, red pepper flakes, salt, and pepper in a mason jar. Seal the lid and shake dressing until fully blended.
• Place cooked quinoa, edamame, bell pepper, cucumber, carrot, green onion, cranberries in a large mixing bowl. Add 1/2 cup of the dressing and mix until well combined; save any remaining dressing for another use. Place in the refrigerator until chilled, at least 1 hour.
• Garnished with slivered almonds to serve.

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.

Steps:

• Preheat the oven to 400 degrees F.
• Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes.
• Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.

Steps:

• Part boil edamame and drain. In a bowl, whisk together olive oil, lemon zest, lemon juice and salt and pepper.
• Add edamame to bowl and mix. To serve, add shaved pecorino cheese and roughly chopped mint.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place the edamame into a colander and rinse under cold water to thaw. Drain.
• Spread the edamame beans into the bottom of a 9x13 inch baking dish. Drizzle with olive oil. Sprinkle cheese over the top and season with salt and pepper.
• Bake in the preheated oven until the cheese is crispy and golden, about 15 minutes.