I don’t care for pre-prepared dishes. They rarely taste like much more than the packaging they come in. Awhile ago I did buy a premade edamame salad and it was decent enough, but I knew it would be better made at home. And I was right : )
I was trying to decide what to put in the dressing, then I remembered I had a jar of dressing in the fridge leftover from this salad and thought I’d give it a try. It was a perfect fit and I think this salad is just as good after it sits for a bit as well, as the dressing marries with the edamame and beans for a while.
EDAMAME SALAD WITH ROASTED VEGETABLES
1 1/2 cups edamame*
1 carrot, chopped (about 1/2 cup)
1 ear corn, kernels cut off
1/2 cup chopped red bell pepper
1/4 cup dried cranberries
drizzle olive oil
Dressing, recipe follows
1 ear corn, kernels cut off
1/2 cup chopped red bell pepper
1/4 cup dried cranberries
drizzle olive oil
Dressing, recipe follows
Place the carrots, corn kernels, and pepper on a large rimmed baking sheet and drizzle with a little olive oil.
Roast at 450 degrees for 15 minutes.
Let cool slightly, then toss with edamame and cranberries.
Add as much dressing as desired.
*I use frozen un-shelled edamame from Costco. When you want to use them, you just microwave and shell.
Add as much dressing as desired.
*I use frozen un-shelled edamame from Costco. When you want to use them, you just microwave and shell.
DRESSING:
1/4 cups canola or olive oil
1 T red wine vinegar
1 tsp balsamic vinegar
1 tsp Worcestershire sauce
1 tsp soy sauce
2 tsp lime juice
4 tsp brown sugar
1 clove garlic, minced
1/2 tsp ginger powder
kosher salt and black pepper, to taste
Shake everything together in a jar.
Edamame Salad with Roasted Vegetables
May 9, 2012
Category
Salad / Dressings
Side Dishes
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Ingredients
EDAMAME SALAD WITH ROASTED VEGETABLES
- 1 1/2 cups edamame*
- 1 carrot, chopped (about 1/2 cup)
- 1 ear corn, kernels cut off
- 1/2 cup chopped red bell pepper
- 1/4 cup dried cranberries
- drizzle olive oil
DRESSING:
- 1/4 cups canola or olive oil
- 1 T red wine vinegar
- 1 tsp balsamic vinegar
- 1 tsp Worcestershire sauce
- 1 tsp soy sauce
- 2 tsp lime juice
- 4 tsp brown sugar
- 1 clove garlic, minced
- 1/2 tsp ginger powder
- kosher salt and black pepper, to taste
Instructions
- Combine all the dressing ingredients together in a jar. Shake well to combine.
- Place the carrots, corn kernels, and pepper on a large rimmed baking sheet and drizzle with a little olive oil. Roast at 450 degrees for 15 minutes.
- Let cool slightly, then toss with edamame and cranberries.
- Add as much dressing as desired.
I use frozen un-shelled edamame from Costco. When you want to use them, you just microwave and shell.
WHERE do you get your edamame? I have had a hard time finding it. Have recently found some frozen at Safeway.
I have found it frozen at Costco. It comes in a large bag filled with several smaller bags that you can microwave. Quality has been pretty good as well, and price was good.