EDAMAME, BOK CHOY AND MANGO SALAD WITH ASIAN VINAIGRETTE
Provided by Damaris Phillips
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together the vinegar, soy sauce, honey, pepper flakes and lime juice until smooth. Slowly whisk in the sesame oil.
- Add the edamame, bok choy and mango, and toss to coat with the dressing. Add the sesame seeds and toss again to combine. Serve garnished with the reserved bok choy greens.
ASIAN LIME EDAMAME
Provided by Food Network
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a pot of water to a boil and add some salt. Cook the edamame in the boiling water until tender, about 5 minutes; drain.
- Add the honey, soy sauce, sriracha, sesame oil, lime juice and 1/4 teaspoon salt to a large bowl. Stir in the edamame and top with the sliced scallions and an extra sprinkle of salt.
Nutrition Facts : Calories 188, Fat 8 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 321 milligrams, Carbohydrate 21 grams, Fiber 6 grams, Protein 12 grams, Sugar 13 grams
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
EDAMAME SALAD
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.
Nutrition Facts : Calories 97 calories, Carbohydrate 2.1 g, Fat 9.9 g, Fiber 0.8 g, Protein 0.6 g, SaturatedFat 1.4 g, Sodium 334.7 mg, Sugar 0.9 g
ASIAN EDAMAME AND TOFU CHOPPED SALAD
Steps:
- Cook the edamame according to package directions, then drain and rinse in a colander until cool.
- Toast the pine nuts in a small, dry skillet over medium heat until golden.
- Combine the edamame and pine nuts with the remaining ingredients in a serving bowl and toss together. Serve at once.
- menu suggestions
- See the menu with Tomato-Coconut Soup (page 39). Complete the meal with store-bought vegan spring rolls or corn on the cob.
- This teams nicely with Gingery Rice with Sweet Potatoes and Peas (page 88). Add a simple salad of greens and tomatoes or any of the Recipe Not Required mixed greens salads (page 192).
- To complete the meal with no additional recipes, make one of the Asian-style noodle side dishes under Easy Ways to Dress Up Pasta and Noodle Side Dishes (page 121). Add a platter of cherry tomatoes, baby corn, and sliced cucumbers.
- nutrition information
- Calories: 330
- Total Fat: 25g
- Protein: 17g
- Carbohydrates: 14g
- Fiber: 4g
- Sodium: 160mg
ASIAN-STYLE EDAMAME AND CORN
The traditional Asian flavors of ginger, sesame oil, rice vinegar and soy sauce set the stage for edamame and corn in this chilled salad. Adapted from a recipe in The Complete Soy Cookbook by Paulette Mitchell, Macmillan 1998
Provided by msliny
Categories Asian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk dressing ingredients together; adjust seasonings to taste. Set aside.
- Add the corn and bell pepper to the edamame, toss with dressing. Serve on lettuce greens.
- Makes 4 servings.
- To toast sesame seeds, place in dry skillet over medium heat. Shake gently until seeds begin to pop and turn golden brown. Cool.
Nutrition Facts : Calories 262.4, Fat 10.8, SaturatedFat 1.3, Sodium 333.2, Carbohydrate 27.9, Fiber 7.2, Sugar 3.1, Protein 19
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