Delicious Quick Roasted Edamame Salad for Easy Meal Prep
Quick Roasted Edamame Salad is a vibrant dish packed with protein and flavor, perfect for meal prep.
Equipment
- medium bowl
- - Colander
- Mixing bowl
- dry pan
Ingredients
For the Salad
- 2 cups edamame shelled, fresh or frozen
- 2 medium carrots shredded into 1-inch matchsticks
- 1 cup roasted red peppers sliced
- 3 stalks scallions finely sliced
- 1 clove garlic pressed
For the Dressing
- 3 tablespoons olive oil mild variety recommended
- 2 tablespoons rice vinegar Marukan brand recommended
- 1 tablespoon soy sauce low-sodium preferred
- 1 teaspoon sugar optional
- 1 teaspoon grated fresh ginger freshly grated
For the Topping
- 2 tablespoons toasted sesame seeds briefly toasted in a dry pan
Instructions
Preparation
- Start by shredding your carrots into 1-inch matchsticks, slicing the roasted red peppers, mincing the scallions, and pressing the garlic. Set everything aside.
- In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, sugar (if using), and freshly grated ginger.
- Pour hot water over the edamame and let it soak for about 1 hour.
- After soaking, drain the edamame in a colander and pat it dry with a paper towel.
- In a large mixing bowl, combine the drained edamame, shredded carrots, sliced roasted red peppers, minced scallions, and pressed garlic. Toss gently.
- Just before serving, drizzle the dressing over the salad and toss until evenly coated.
- Finish by sprinkling toasted sesame seeds on top.
Notes
Store in an airtight container in the fridge for up to 4 days. Add dressing only when ready to serve to maintain freshness.