Edamame Salad Recipes

Salads are a healthy as well as tasty option, because they contain a lot of fresh vegetables and herbs. It is a high source of protein, fiber, calcium and vitamin B. The best thing about this salad is that it adds a bit of crunch and color to your salad.

Ingredients

• 2 medium cucumbers
• 1 cup edamame, shelled
• 1 medium onion, sliced
• 3 tablespoons fresh lemon juice
• 1 tablespoon sesame seed
• ½ teaspoon sesame oil
• 1 teaspoon sea salt
• ½ teaspoon cayenne pepper

Method
Peel the cucumbers and quarter them lengthwise. Cut them into thin slices and combine them with the onion slices in a bowl. Add sea salt to the bowl and toss well to coat. Allow the cucumber and onion to stand at room temperature for about half and hour to draw out all the water. Drain well in a colander and keep them aside.

Meanwhile blanch the edamame in boiling salted water till they are a little tender. In a skillet roast sesame seeds on low heat, till they turn brown and give off a nutty aroma. Remove from the skillet and roughly crush them with the help of a mortar and pestle.

Add this crushed sesame seeds to the bowl containing the sliced cucumber and onions. Now toss in the blanched edamame along with the fresh lemon juice, salt, cayenne pepper and sesame oil. Mix everything well to combine. Refrigerate for about an hour and serve the salad chilled.

Ingredients

• 1 ½ cup sweet corn kernels, boiled
• ½ cup shelled edamame
• ¼ cup red bell pepper, diced
• 2 tablespoons fresh coriander, chopped

• 1 small red onion, chopped
• 1 tablespoon lemon juice
• 1 tablespoon freshly grated ginger
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon mayonnaise
• ½ teaspoon salt

Method
Combine the sweet corn kernels, chopped red bell pepper, shelled edamame and chopped red onion in a medium-sized bowl add the lemon juice, ground pepper, mayonnaise, salt, coriander, grated ginger and toss well. Cover the bowl with a cling film and refrigerate for two to three hours before serving.

Ingredients

• 1 ½ cups shelled edamame, cooked
• 2 tablespoons sesame oil
• ¼ cup sliced almonds
• 2 teaspoons soy sauce
• 2 teaspoons spring onions, chopped
• ¼ cup chopped mint
• 1 tablespoon rice vinegar
• ½ teaspoon chili garlic sauce

Method
In a small bowl, whisk together the rice wine vinegar, soy sauce, sesame oil and chili sauce and set it aside. In another bowl combine the cooked edamame, chopped spring onions, mint and almonds. Pour the soy and sesame dressing over it and toss to coat well. Serve chilled.

Ingredients

• 2 cups edamame, shelled and cooked
• ½ cup cucumber, chopped
• ½ cup yellow bell pepper, chopped
• ¼ cup spring onions, sliced
• ½ cup celery, diced
• 2 cups tender green beans, blanched
• 1 cup carrot, chopped
• 1 cup salad leaves

• 1 tablespoon Dijon mustard
• ¼ cup white wine vinegar
• 1 tablespoon honey
• 2 tablespoons extra virgin olive oil
• 1 teaspoon grated lemon zest
• 2 cloves garlic, minced
• ¼ teaspoon black pepper
• ¼ teaspoon marjoram
• ¼ teaspoon thyme

Method
In a small bowl combine the white wine vinegar, extra virgin olive oil, honey, Dijon mustard, minced garlic, thyme, marjoram, lemon zest and black pepper and whisk them all together to make a salad dressing.

In a salad bowl combine the cooked edamame, chopped spring onions, yellow bell pepper, cucumber, celery, carrot and green beans. Pour over the salad dressing over the vegetables and chill in the refrigerator for at least an hour. To serve arrange the salad over the salad leaves.

Didn't I tell you that these salads are very easy and quick to make. Next time when you are making a salad, why not try making an edamame salad, instead of the regular green salad.