Quick Roasted Edamame Salad for a Flavor-Packed Meal Prep
Enjoy this Quick Roasted Edamame Salad, a vibrant and nutritious dish perfect for meal prep.
Equipment
- Mixing bowl
- Whisk
- - Kitchen towel
Ingredients
For the Salad
- 2 cups Edamame shelled, fresh or frozen
- 1 cup Carrot shredded into 1-inch matchsticks
- 1 cup Roasted Red Peppers sliced
- 3 tablespoons Scallions minced
- 2 cloves Garlic pressed
For the Dressing
- 3 tablespoons Olive Oil preferably California Olive Ranch
- 2 tablespoons Rice Vinegar Marukan brand recommended
- 2 tablespoons Soy Sauce or tamari for gluten-free
- 1 teaspoon Sugar to taste
- 1 tablespoon Fresh Ginger grated
For the Topping
- 2 tablespoons Toasted Sesame Seeds
Instructions
Preparation
- Prepare vegetables: Shred carrots into 1-inch matchsticks, slice roasted red peppers, mince scallions, and press garlic.
- Make dressing: In a bowl, whisk together olive oil, rice vinegar, soy sauce, sugar, and grated ginger until blended.
- Soak edamame: Pour 2 cups of hot water over the edamame and let soak for about 1 hour.
- Drain and dry edamame: After soaking, drain the edamame and use a kitchen towel to dry them thoroughly.
- Combine ingredients: In a large bowl, mix the drained edamame, shredded carrots, roasted peppers, scallions, and pressed garlic.
- Toss salad with dressing: Drizzle the prepared dressing over the salad and toss gently.
- Top with sesame seeds: Just before serving, sprinkle with toasted sesame seeds.
Notes
For added zest, consider adding a squeeze of lime juice before serving.