Description
Discover how to make a refreshing Cold Asian Edamame Bean Salad with Chili Miso Vinaigrette. This recipe is perfect for a light and flavorful meal!
Ingredients
- 1 cup (240 ml) shelled edamame beans (150 grams)
- 1 cup (240 ml) cherry tomatoes, halved (150 grams)
- 1 cup (240 ml) cucumber, diced (150 grams)
- 1/2 cup (120 ml) red bell pepper, diced (75 grams)
- 1/4 cup (60 ml) red onion, thinly sliced (35 grams)
- 1/4 cup (60 ml) green onions, sliced (25 grams)
- 1 tablespoon (15 ml) sesame seeds (9 grams)
- For the chili miso vinaigrette:
- 3 tablespoon (45 ml) s soy sauce (45 milliliters)
- 1 tablespoon (15 ml) rice vinegar (15 milliliters)
- 1 tablespoon (15 ml) miso paste (18 grams)
- 1 tablespoon (15 ml) sesame oil (15 milliliters)
- 1 tablespoon (15 ml) honey (21 grams)
- 1 teaspoon (5 ml) chili paste (5 grams)
- 1/2 teaspoon (3 ml) grated fresh ginger (1 gram)
- 1 clove garlic, minced
Instructions
- Cook the shelled edamame beans in boiling water for 3-5 minutes until tender.
- Drain the edamame and rinse under cold water to cool.
- In a large mixing bowl, combine the cooled edamame, cherry tomatoes, cucumber, red bell pepper, red onion, and green onions.
- In a separate small bowl, whisk together soy sauce, rice vinegar, miso paste, sesame oil, honey, chili paste, grated ginger, and minced garlic until smooth.
- Pour the chili miso vinaigrette over the vegetable mixture in the large bowl.
- Toss the salad gently to ensure all ingredients are well coated with the vinaigrette.
- Sprinkle sesame seeds over the top of the salad.
- Serve the salad chilled or at room temperature.
Notes
- Marinate the vegetable mixture in the chili miso vinaigrette for 30 minutes before serving for a more intense flavor.
- Add cooked and cooled quinoa or brown rice to make the salad a more filling meal.
- Try cooked chickpeas or black beans as a different protein source instead of edamame beans.