Asian Edamame Salad with Ginger Dressing.
Chopped veggies and edamame all wrapped in a zippy dressing, this Asian Edamame Salad with Ginger Dressing is easy and delicious!
Servings: 4 servings
Calories: 306kcal
Equipment
- Knife
- Cutting board
- Large bowl
- Blender
Ingredients
- Dressing:
- 3 Tbsp. low sodium soy sauce
- 2 Tbsp. fresh orange juice
- 1 Tbsp. rice wine vinegar
- 1 Tbsp. sesame oil
- 1 Tbsp. honey
- 2 garlic cloves chopped
- 1 Tbsp. chopped ginger
- ¼ cup canola oil
- Salad:
- 2 cups shelled edamame
- ½ cup diced red onion
- ½ cup diced persian cucumber
- 1 cup diced red bell pepper
- ½ cup shredded carrots
- ¼ cup minced fresh cilantro
- ¼ tsp. szechwan pepper Or red pepper flakes
Instructions
- In a blender combine all the dressing ingredients except the canola oil.
- Blend on medium for 30 seconds and then increase to high for another 30 seconds. Blend until the ginger and garlic are finely minced. Scrape down the blender jar.
- Slowly drizzle in the canola oil.
- Blend again until the dressing is smooth - about 10 seconds.
- Combine all the salad ingredients in a bowl. Drizzle with the dressing and toss to combine.
Notes
Notes:
- This edamame salad can be made up to two days in advance. As the salad sits, the vegetables will become more tender, so if you like a crisper salad, you can prep all the salad ingredients and make the vinaigrette ahead of time and toss just before serving.
- This salad really makes use of the "bits and pieces" in your vegetable crisper drawer. Other vegetables that are delicious in the salad include napa cabbage, zucchini, mushrooms, broccoli and /or snow peas.
- For a smooth dressing, you really need to use a blender.
Nutrition
Calories: 306kcal | Carbohydrates: 19g | Protein: 10g | Fat: 22g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 394mg | Potassium: 566mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4025IU | Vitamin C: 59.5mg | Calcium: 64mg | Iron: 2.3mg