Delicious Quick Roasted Edamame Salad Perfect for Meal Prep
This Quick Roasted Edamame Salad is a vibrant, protein-packed dish that’s perfect for meal prep and leftovers.
Equipment
- - Mixing bowl
- Whisk
- - Measuring cups
- - Measuring spoons
- Paper towels
Ingredients
For the Salad
- 1.25 cups carrots, shredded substitute with bell peppers for variation
- 3/4 cup roasted red peppers, sliced fresh bell peppers can work too
- 2.5 tbsp scallions, minced can be swapped for chives
- 1 clove garlic, freshly pressed mince finely for even distribution
- 2 cups shelled edamame use fresh or frozen
For the Dressing
- 1/4 cup olive oil recommend California Olive Ranch
- 1/2 cup rice vinegar Marukan brand recommended
- 2.5 tsp soy sauce
- 1/4 tsp sugar adjust to taste
- 1/4 tsp fresh ginger, grated fresh is best for flavor
For Garnishing
- 1 tsp toasted sesame seeds toasting enhances their flavor
Instructions
Preparation
- In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, sugar, and grated ginger until well combined. Set the dressing aside.
- Place the shelled edamame in a bowl and cover with 2 cups of hot water. Let it soak for one hour.
- After soaking, drain the edamame thoroughly and pat it dry with paper towels.
- In a large mixing bowl, combine the drained edamame, shredded carrots, sliced roasted red peppers, minced scallions, and pressed garlic. Stir gently.
- Pour the prepared dressing over the salad mixture. Toss everything together until well-coated.
- Sprinkle the toasted sesame seeds on top just before serving.
- Serve immediately, either chilled or at room temperature.
Notes
Store the salad in an airtight container for up to 4 days. Keep dressing separate until serving to maintain crispness.