Quick Roasted Edamame Salad: Your New Healthy Meal Prep Hero
Delight in this Quick Roasted Edamame Salad, a colorful and nutritious high-protein meal perfect for meal prep.
Equipment
- Mixing bowl
- Whisk
- - Knife
- Cutting board
Ingredients
For the Salad
- 2 cups Edamame shelled, fresh or frozen
- 1 cup Carrot shredded into 1-inch matchsticks
- 1 cup Roasted Red Peppers sliced into 1/4-inch strips
- 1/4 cup Scallions finely minced
- 2 cloves Garlic freshly pressed
For the Dressing
- 1/4 cup Olive Oil California Olive Ranch recommended
- 3 tablespoons Rice Vinegar Marukan suggested
- 2 tablespoons Soy Sauce low-sodium if preferred
- 1 teaspoon Sugar adjust to taste
- 1 tablespoon Fresh Ginger grated
For the Garnish
- 2 tablespoons Toasted Sesame Seeds toast just before serving
Instructions
Preparation
- Start by shredding carrots, slicing roasted red peppers into strips, mincing scallions finely, and pressing the garlic.
- In a bowl, whisk together the olive oil, rice vinegar, soy sauce, sugar, and freshly grated ginger. Set it aside.
- Pour hot water over the edamame and let them soak for 1 hour. Afterward, drain and pat dry.
- In a large mixing bowl, combine the drained edamame with the prepared carrots, roasted red peppers, scallions, and garlic. Mix gently.
- Pour your homemade dressing over the salad mixture and toss until everything is evenly coated.
- Just before serving, sprinkle toasted sesame seeds on top.
Notes
Add a squeeze of lime juice for a fresh zing! Serve immediately at room temperature or chilled for later enjoyment.