Quick Roasted Edamame Salad: Easy, Flavorful & Packed with Protein
Discover the delightful Quick Roasted Edamame Salad, a vibrant and nourishing dish perfect for quick meals and meal prep.
Equipment
- Mixing bowl
- Whisk
- - Knife
- Cutting board
- Pan
Ingredients
For the Salad
- 2 cups edamame fresh or frozen, shelled
- 2 medium carrots shredded into 1-inch matchsticks
- 1 cup roasted red peppers sliced into 1/4-inch strips
- 4 stalks scallions minced
- 2 cloves garlic pressed or minced
For the Dressing
- 3 tablespoons olive oil mild variety
- 2 tablespoons rice vinegar Marukan brand recommended
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1 tablespoon grated fresh ginger
For the Topping
- 2 tablespoons toasted sesame seeds toast in a dry pan for 1-2 minutes
Instructions
Preparation
- Start by shredding the carrots into 1-inch matchsticks, slicing the roasted red peppers into 1/4-inch strips, mincing the scallions, and pressing the garlic.
- In a bowl, whisk together olive oil, rice vinegar, soy sauce, sugar, and grated ginger until well combined. Set aside at room temperature.
- Pour hot water over the shelled edamame, ensuring they are covered. Let them soak for 1 hour to rehydrate and tenderize. After soaking, drain and pat dry.
- In a large mixing bowl, add the drained edamame, shredded carrots, roasted red peppers, minced scallions, and pressed garlic. Gently mix together.
- Pour the prepared dressing over the salad mixture. Toss until all ingredients are evenly coated.
- Just before serving, sprinkle toasted sesame seeds on top and enjoy chilled or at room temperature.
Notes
To avoid sogginess, add the dressing only right before serving. Feel free to add grilled chicken, tofu, or shrimp for extra protein!