Edamame Salad with Miso Dressing Recipe

Did you know that Edamame is young soybeans? These unripened, green soybeans are a plant-based food that supplies complete protein. Edamame has been a staple in Japanese cuisine for centuries and has recently introduced to the American diet. They are easy to prepare and make a quick and filling snack.

I love edamame; I decided to create a salad with color, texture and crunch with a light but a flavorful dressing that is not only healthy but tasty, too.

Edamame Salad with Miso Dressing Recipe

Prep time: 30 minutes
Cook time: 15 minutes
Serves: 6-8 side dish

Dressing
Ingredients:
In a bowl mix well and set aside
½ cup vegetable oil
1/8 cup toasted sesame oil
¼ cup rice vinegar
2 cloves garlic, diced fine
2 tablespoons fish sauce
2 tablespoons organic miso paste (in the refrigerated dairy aisle)
Salt and pepper to taste

Salad
Ingredients:
16 oz frozen edamame
4 oz fresh asparagus, cut into 2” pieces
½ cup fresh whole baby carrots, halved
4 oz of fresh shiitake mushroom, sliced (optional or you can use another mushroom)
1 cup cooked green beans, cut into 2” pieces
½ red and yellow pepper, coarsely chopped
1 small red onion, diced or 3 chopped scallions
4 oz yellow cherry tomatoes, halved

Directions:
Cook edamame – To cook frozen edamame, follow directions on back of package. In the last 3 minutes of cooking time add carrots and asparagus. (While the edamame is cooking, cook the green beans in a separate pot and cook the shiitake mushrooms in a skillet.)Drain and rinse with warm water. Set aside.

Cook shiitake mushrooms – Heat a skillet over high heat coated with 2 tablespoons of oil. Sauté shiitake mushrooms with ¼ t of salt until golden brown (about 5 minutes.) Set aside.

Cook green beans – Bring a pot of water to boil. Add green beans with a clove of garlic. Cook for 5 minutes or until tender, then drain and rinse with cold water.

Assemble
In a large bowl, combine edamame, carrot, asparagus mixture, shiitake mushrooms and green beans with remaining ingredients and pour the miso dressing. Mix to coat.

Best eaten at room temperature. Enjoy!

About the recipe creator – Helen Chin Lui is a Certified Reflexologist, Certified energy medicine practitioner, Usui Reiki Master and teacher. She is the owner of the Healing Place in Medfield, MA. The Healing Place specializes in helping people to find long term relief from chronic digestive disorders, chronic pain and balances hormones naturally.  If you are interest how Reflexology and Reiki can help you, please schedule a FREE consultation online www.healingplacemedfield.com or call  508 359-6463.

For the Healing Place Medfield’s free report “Proven Alternative Ways to Heal Common Chronic Digestive Problems: What Your Doctor Doesn’t Know Can Keep You From Healingclick here.


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