Sweet Potato Edamame Salad Food

EDAMAME SALAD

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.

THE BEST SWEET POTATO POTATO SALAD

Steps:

• In a bowl, mix together the cornichons or relish, mustard, honey, celery, lemon zest and juice and red onion. Season with salt and pepper and let sit while the potatoes cook.
• Put the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, about 10 minutes.
• Drain the potatoes in a colander, put back in the saucepan, add the vinegar and, using a rubber spatula, toss gently to combine.
• Add the mayonnaise, chives and parsley to the celery-onion mixture and stir to combine. Add the warm potatoes to the dressing and toss. Season to taste. Garnish with extra chives and parsley.

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.

COUSCOUS, SWEET POTATO AND EDAMAME SALAD WITH CITRUS BASIL VINAIGRETTE

Steps:

• Make the dressing: combine 2 tbsp of olive oil, the orange juice, lemon juice and zest, basil, white wine vinegar and honey in a jar with 1/4 tsp salt and 1/2 tsp black pepper. Put on the lid and shake.
• Cook couscous as per pack instructions.
• Par-boil potato wedges in boiling water then fry with 1 tbsp oil until golden. Add them to the couscous, soya beans and spring onions; add dressing. Toss, sprinkle over goat's cheese, serve.

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.

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 POTATO SALAD

Steps:

• Bring large pot salted water to a boil.
• Add edamame and cook for 1 to 2 minutes or until crisp-tender.
• With a slotted spoon, transfer to a bowl of ice water.
• Remove edamame from pods.
• Cover potatoes with enough salted water to cover by 1-inch.
• Bring to a boil and simmer for about 15 minutes or until tender.
• Transfer with a slotted spoon to a bowl of ice water to cool; drain well.
• In a small bowl, combine the mustard with the lime juice.
• When just cool enough to handle, cut potatoes into 1/3-inch-thick slices and toss remaining ingredients together in a large bowl.
• Season to taste with salt and pepper.

SWEET POTATO EDAMAME SALAD

Steps:

• Boil potatoes and big sweet potatoes for about 25 minutes -- you want to just be able to get your fork in them, but not so soft that you would/could mash them.
• Shock potatoes in ice-cold water -- set aside until you can easily handle them.
• Boil yams (the small, American sweet potatoes -- not the true "yam") for about 7 minutes -- you want to just be able to get your fork in them, but not so soft that you would/could mash them.
• Shock potatoes in ice-cold water -- set aside until you can easily handle them.
• Steam Edamame until cooked (5 mins).
• Shock Edamame in ice-cold water -- set aside until you can easily handle them.
• Whisk together Mustard, Vinegars, EVOO, Salt and Pepper in a small bowl. Feel free to use your favorite mustard or vinegar (I use a spicy whiskey mustard and some lingonberry infused apple-cider vinegar) -- this is your dressing, it should be thick, but somewhat viscous so you can easily mix into your salad.
• Cut white potatoes into 2 inch cubes (more or less), cut the sweet potatoes slightly smaller, and slice the yams thinly, dice onion finely.
• Mix dressing into potatoes and onions, add edamame, and mix again -- chill for 2 hours, and eat.

EDAMAME SUCCOTASH SALAD

Steps:

• Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook, stirring often, until softened but not browned, 4 to 5 minutes.
• Add the edamame and corn and cook, turning often, until heated through, about 7 minutes. Stir in the tomato, salt and pepper. Let cool and then chill if packing in a lunch box. When ready to serve, stir in the chives or basil.

CARROT EDAMAME SALAD WITH SWEET ASIAN VINAIGRETTE

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.

SWEET POTATO AND EDAMAME HASH

Steps:

• Saute ham and onion in hot oil in a nonstick skillet over med-high heat 6-8 minutes or until onion is tender and ham is lightly browned.
• Stir in sweet potatoes, and saute 5 minutes.
• Add in garlic; saute 1 minute.
• Stir in edamame and next 3 ingredients.
• Decrease heat to medium; cover and cook, stirring occasionally, 10-12 minutes or until potatoes are tender.
• Stir in salt and pepper.