Quick Roasted Edamame Salad for Effortless Meal Prep Bliss
This Quick Roasted Edamame Salad is a protein-packed, vibrant dish perfect for meal prep and versatile servings.
Equipment
- - Mixing bowl
- Whisk
- Serving Bowl
Ingredients
For the Salad
- 2 cups shelled edamame fresh or frozen
- 1 cup carrots shredded into 1-inch matchsticks
- 1 cup roasted red peppers jarred or fresh
- 3 stalks scallions minced
- 2 cloves garlic pressed
For the Dressing
- 3 tablespoons olive oil
- 2 tablespoons rice vinegar preferably Marukan
- 2 tablespoons soy sauce low-sodium if preferred
- 1 tablespoon sugar
- 1 teaspoon grated fresh ginger
For the Garnish
- 2 tablespoons toasted sesame seeds toast before using
Instructions
How to Make Quick Roasted Edamame Salad
- Start by shredding the carrots into 1-inch matchsticks, slicing the roasted peppers, mincing the scallions, and pressing the garlic to set the foundation for your vibrant salad.
- In a bowl, whisk together the olive oil, rice vinegar, soy sauce, sugar, and freshly grated ginger until well combined, creating a delightful dressing to enhance the salad's flavors.
- Pour hot water over the shelled edamame and let soak for 1 hour to achieve a tender texture; afterward, drain them and pat dry.
- In a large serving bowl, mix the drained edamame, carrots, roasted red peppers, scallions, and garlic, creating a colorful array of ingredients.
- Pour the dressing over the salad mixture and toss gently until everything is evenly coated.
- Just before serving, sprinkle the salad with toasted sesame seeds for an extra crunch and enjoy it chilled or at room temperature.
Notes
Store the dressing separately when prepping ahead, and combine just before enjoying your meal to maintain freshness.