Edamame Salad With Homemade Garlic Cilantro Vinaigrette Food

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.

EDAMAME, BOK CHOY AND MANGO SALAD WITH ASIAN VINAIGRETTE

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.

CILANTRO EDAMAME SALAD

Steps:

• Toss the edamame, vinegar, oil, saly, pepper, radishes, and cilantro together in a largr bowl.
• Serve chilled or at room temperature.

QUICK EDAMAME SALAD

Steps:

• Mix edamame, corn, peas, black beans, and red onion in a large bowl.
• Stir olive oil, vinegar, salt, parsley, black pepper, basil, and garlic powder into edamame mixture.
• Chill in refrigerator at least 30 minutes before serving.

EDAMAME CORN CARROT SALAD

Steps:

• Place edamame in a small saucepan; add water to cover. Bring to a boil; cook 4-5 minutes or until tender. Drain and place in a large bowl; cool slightly., Add carrots, corn, green onions and cilantro. Whisk together vinaigrette ingredients; toss with salad. Refrigerate, covered, at least 2 hours before serving.

EDAMAME SALAD

Steps:

• Prepare edamame according to package directions. Drain and rinse with cold water. Set aside to drain thoroughly.
• Combine edamame, corn, red bell pepper, green onion, red onion, parsley, and oregano.
• In a large bowl, whisk lemon juice, mustard, olive oil, salt and pepper. Add veggies to bowl and toss to coat. Refrigerate until ready to serve.

SEARED STEAK SALAD WITH EDAMAME & CILANTRO (WITH VARIATIONS)

Steps:

• Sprinkle steak with salt and pepper.
• Coat a small nonstick skillet with cooking spray; place over medium heat. Add the steak and cook about 4 minutes per side for medium-rare.
• Let rest for (at least 5) minutes before slicing.
• Combine greens, snow peas, bell pepper, cabbage, cilantro, edamame and vinaigrette in a large bowl. Toss to coat. Divide between 2 plates.
• Top with the steak.
• NOTE 1: Chicken Variation Substitute 8 ounces chicken tenders for the steak. Cook through, 3 to 4 minutes per side.
• NOTE 2: Shrimp Variation Substitute 8 ounces cooked, peeled shrimp for the steak (omit Step 1).
• DIETARY EXCHANGES: 3 vegetable, 4 lean meat (1 cabrohydrate serving).
• SESAME TAMARI VINAIGRETTE DIRECTIONS:.
• Whisk orange juice, vinegar, tamari, oil, honey and ginger in a small bowl until the honey is incorporated. Transfer to a jar and refrigerate.

THAI SALAD WITH CILANTRO LIME DRESSING

Steps:

• Finely grate enough zest from limes to measure 1 tablespoon. Cut limes crosswise in half; squeeze juice from limes. Place zest and juice in a blender; add cilantro, sugar, red chile pepper, garlic, salt and pepper. While processing, gradually add oil in a steady stream., In a large bowl, combine cabbages, cucumber, edamame, avocados, carrots and green onions. Drizzle with dressing; toss to coat.