Edamame Salad

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 4

Unripe edamame soybeans are a valuable source of protein, dietary fiber, vitamins, and trace elements. They can be purchased frozen and are ideal for vitamin-rich salads. For example, add blanched edamame to a cucumber and tomato salad, drizzle with an Asian dressing, and the salad will become even healthier and burst with new flavors. Serve as an appetizer or as a side dish with meat or fish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 cups edamame beans
1 cup chopped tomatoes
1 cup chopped cucumbers
1 red jalapeño
1/4 cup chopped red onion
2 tsp. brown sugar
2 teaspoons lemon juice
2 tsp lime juice
2 tsp. mirin (or other rice wine)
1 teaspoon grated ginger
1 tsp. rice vinegar
0.5 tsp. sesame oil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: edamame beans, tomatoes, cucumbers, jalapeno pepper, red onion, ginger root, soy sauce, rice vinegar, lime juice, rice wine, sesame oil

Cooking the dish according to the recipe:

Cook 1 1/2 cups frozen shelled edamame beans according to package directions; drain and rinse under cold water.
Add 1 cup each chopped tomato and cucumber, 1 minced red jalapeño, and 1/4 cup chopped red onion to the beans and stir to combine.

Add 1 tablespoon soy sauce, 2 teaspoons each of brown sugar, lemon juice, lime juice, and mirin, 1 teaspoon each of grated ginger and rice vinegar, and 0.5 teaspoon of sesame oil. Stir, season with salt and pepper to taste.

Categories:

recipe / Simple and quick recipes / Quick side dishes / Main courses / Side dishes / Vegetables and mushrooms / Food Network - recipes / Asian cuisine

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