Best 6 Edamame And Carrot Salad With Rice Vinegar Dressing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Edamame and carrot salad with rice vinegar dressing is a refreshing and flavorful dish that is perfect for a light lunch or dinner. The edamame provides a pop of protein and fiber, while the carrots add sweetness and crunch. The rice vinegar dressing is tangy and light, and it complements the flavors of the edamame and carrots perfectly. This salad is also very easy to make, making it a great option for busy weeknights.

Here are our top 6 tried and tested recipes!

EDAMAME SALAD



Edamame Salad image

A friend passed this 'jewel' of a recipe on to me. My girls ask for it in their lunchboxes!

Provided by Sonya

Categories     Salad     Beans

Time 1h45m

Yield 6

Number Of Ingredients 9

4 cups shelled edamame (green soybeans)
1 cup chopped napa cabbage
½ cup chopped bok choy
½ cup rice wine vinegar
¼ cup sesame oil
1 teaspoon coarse salt
½ cup shredded carrots
1 tablespoon black sesame seeds
¼ cup shredded white daikon radish

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook edamame in the boiling water until tender, about 3 minutes. Drain and chill in the refrigerator.
  • Combine napa cabbage, bok choy, vinegar, sesame oil, and salt in a small bowl. Let sit in at room temperature until cabbage is slightly wilted, about 20 minutes.
  • Stir edamame and carrots into cabbage mixture. Refrigerate until fully chilled, 1 hour.
  • Top edamame salad with sesame seeds and daikon radish before serving.

Nutrition Facts : Calories 97 calories, Carbohydrate 2.1 g, Fat 9.9 g, Fiber 0.8 g, Protein 0.6 g, SaturatedFat 1.4 g, Sodium 334.7 mg, Sugar 0.9 g

EDAMAME CORN CARROT SALAD



Edamame Corn Carrot Salad image

I came up with this easy salad while brainstorming light, protein-filled recipes. My vegetarian and vegan friends are especially big fans. -Maiah Miller, Monterey, California

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 12

2-1/2 cups frozen shelled edamame
3 cups julienned carrots
1-1/2 cups frozen corn, thawed
4 green onions, chopped
2 tablespoons minced fresh cilantro
VINAIGRETTE:
3 tablespoons rice vinegar
3 tablespoons lemon juice
4 teaspoons canola oil
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place edamame in a small saucepan; add water to cover. Bring to a boil; cook 4-5 minutes or until tender. Drain and place in a large bowl; cool slightly., Add carrots, corn, green onions and cilantro. Whisk together vinaigrette ingredients; toss with salad. Refrigerate, covered, at least 2 hours before serving.

Nutrition Facts : Calories 111 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 135mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

QUICK EDAMAME SALAD



Quick Edamame Salad image

Nice fresh salad for summer that's a little different from the norm. The seasonings can be adjusted to taste, these are just rough guesses since I usually just add till it tastes good.

Provided by Allison

Categories     Salad     Beans     Black Bean Salad Recipes

Time 10m

Yield 16

Number Of Ingredients 12

1 (16 ounce) package frozen shelled edamame (green soybeans), thawed
1 (16 ounce) package frozen sweet corn, thawed
1 (16 ounce) package frozen sweet peas, thawed
1 (12 ounce) can black beans, drained and rinsed
½ red onion, minced
¼ cup olive oil, or to taste
¼ cup red wine vinegar, or to taste
½ teaspoon salt
½ teaspoon dried parsley
¼ teaspoon ground black pepper
¼ teaspoon dried basil
¼ teaspoon garlic powder

Steps:

  • Mix edamame, corn, peas, black beans, and red onion in a large bowl.
  • Stir olive oil, vinegar, salt, parsley, black pepper, basil, and garlic powder into edamame mixture.
  • Chill in refrigerator at least 30 minutes before serving.

Nutrition Facts : Calories 138.5 calories, Carbohydrate 16.7 g, Fat 5.7 g, Fiber 4.5 g, Protein 7.2 g, SaturatedFat 0.8 g, Sodium 185.5 mg, Sugar 2.6 g

EDAMAME AND CARROT SALAD WITH RICE VINEGAR DRESSING



Edamame and Carrot Salad with Rice Vinegar Dressing image

Categories     Salad     Bean     Soy     Vinegar     Carrot     Winter     Cilantro     Bon Appétit

Number Of Ingredients 8

1 1/2 cups shelled cooked edamame beans (from about 20 ounces of pods)
4 medium carrots (about 12 ounces), peeled, coarsely grated
1/3 cup thinly sliced green onions
2 tablespoons chopped fresh cilantro
2 tablespoons rice vinegar
2 tablespoons fresh lemon juice
1 tablespoon vegetable oil
1 garlic clove, minced

Steps:

  • Combine first 4 ingredients in medium bowl. Whisk vinegar, lemon juice, oil and garlic in small bowl to blend. Add to edamame mixture; toss to coat. Season to taste with salt and pepper. (Can be made 3 hours ahead. Cover and chill.)

WILD RICE AND EDAMAME SALAD



Wild Rice and Edamame Salad image

Make and share this Wild Rice and Edamame Salad recipe from Food.com.

Provided by gailanng

Categories     Rice

Time 43m

Yield 6-8 serving(s)

Number Of Ingredients 13

1/2 cup blanched slivered almond
2 tablespoons white sesame seeds
4 cups cooked wild rice
3 medium scallions, thinly sliced (white and light green parts)
2 cups shelled cooked edamame, thawed if frozen
2 medium carrots, peeled and small dice
1/2 cup dried cranberries
3 tablespoons olive oil or 3 tablespoons vegetable oil
2 tablespoons toasted sesame oil
1/4 cup rice vinegar, plus more as needed
2 teaspoons honey
kosher salt
fresh ground black pepper

Steps:

  • Place the almonds in a medium frying pan over medium heat and toast, stirring often, until golden brown (do not let the nuts burn), about 8 to 10 minutes. Transfer to a large heatproof bowl. Add the sesame seeds to the pan and toast, stirring often, until golden brown, about 2 to 3 minutes. Transfer to the bowl with the almonds.
  • Add the rice, scallions, edamame, carrots, and cranberries to the bowl with the almonds and sesame seeds and toss to combine.
  • Whisk the olive oil, sesame oil, rice vinegar, honey and a pinch each of salt and pepper in a medium bowl until combined. Drizzle over the rice mixture and toss to combine. Taste and season as needed with more salt, pepper, and vinegar. Cover and chill for at least one hour before serving.

Nutrition Facts : Calories 445.7, Fat 25.4, SaturatedFat 3, Sodium 34.3, Carbohydrate 41.1, Fiber 8.2, Sugar 4.7, Protein 18.9

CARROT EDAMAME SALAD WITH SWEET ASIAN VINAIGRETTE



Carrot Edamame Salad With Sweet Asian Vinaigrette image

Delicious, nutritious, simple and light! Great for vegans and vegetarians who are looking for something a little different in the salad department. I buy a small bag of carrots and shred them myself using a food processor for the freshest taste, but you could try using pre-shredded carrots too.

Provided by Little Tomato

Categories     Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 cups of shredded carrots
1/2 of shelled edamame
1/2 cup raisins (soak in hot water if too dry)
3 tablespoons rice vinegar
1 tablespoon mirin
2 tablespoons sugar
2 tablespoons sesame oil
2 tablespoons Thai sweet chili sauce

Steps:

  • 1. Combine the carrots, edamame and raisins in a medium sized bowl.
  • 2. Combine ingredients for the dressing and let sit until the sugar dissolves.
  • 3. Add the dressing to the carrot mixture.
  • 4. Let sit for 30 minutes in the refridgerator before serving to allow the flavors to mingle. Serve chilled.

Nutrition Facts : Calories 201.9, Fat 7.2, SaturatedFat 1, Sodium 227.5, Carbohydrate 34.8, Fiber 4.8, Sugar 24, Protein 2

Tips:

  • Choose fresh, crisp vegetables: For the best flavor and texture, use fresh, crisp vegetables. Look for edamame that is bright green and plump, and carrots that are firm and brightly colored.
  • Blanch the vegetables: Blanching the vegetables helps to preserve their color and crispness. To blanch the vegetables, bring a large pot of salted water to a boil. Add the vegetables and cook for 1-2 minutes, or until they are tender-crisp. Immediately remove the vegetables from the boiling water and plunge them into a bowl of ice water to stop the cooking process.
  • Make the rice vinegar dressing ahead of time: The rice vinegar dressing can be made ahead of time and stored in the refrigerator for up to 2 weeks. This makes it a great option for a quick and easy weeknight meal.
  • Use a variety of toppings: This salad is delicious with a variety of toppings. Some popular options include chopped peanuts, sesame seeds, and crumbled bacon.

Conclusion:

This edamame and carrot salad with rice vinegar dressing is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own preferences. So next time you are looking for a healthy and refreshing salad, give this one a try!

Related Topics