Best 8 Edamame Corn Carrot Salad Recipes

EDAMAME SALAD

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.

EDAMAME AND CORN SALAD

Steps:

• Mix tomatoes, edamame, corn, green onions, lime juice, olive oil, cilantro, and garlic together in a bowl. Season with sea salt.
• Cover bowl with plastic wrap and refrigerate until flavors blend, at least 1 hour.

5-INGREDIENT QUINOA SALAD WITH EDAMAME AND CARROTS

Steps:

• Put the quinoa in a medium pot and cover with cold water; let soak 5 minutes. Drain thoroughly through a fine-mesh strainer and put it back in the pot.
• Add the broth to the quinoa and bring to a boil over high heat. Reduce the heat to low, cover and cook for 12 minutes. Sprinkle in the edamame in an even layer and add a pinch of salt. Cover and continue to cook, 3 more minutes. Remove from the heat without disturbing the lid, and allow it to rest for 5 minutes. Transfer the quinoa to a large plate and scatter the edamame on top; drizzle with the oil. Spread in an even layer with a wooden spoon, drawing lines in it to cool it quickly.
• Transfer the cooled quinoa to a large bowl and add the carrots. Season with 1/4 teaspoon each salt and pepper. Serve warm or chill at least 2 hours, or until ready to serve.

SUMMER CORN & EDAMAME SUCCOTASH SALAD

Steps:

• Set a large pot of water over high heat. Bring to a boil. Carefully add the corn cobs. Boil for three minutes. Remove with tongs and set aside to cool a bit. Add the edamame. Cook for three minutes. Drain and let cool for a bit.
• Cut the corn kernels off the cob (I set it on end and use a large, sharp chef's knife. Be careful!) Add them to the bowl along with the cooled edamame. Add the cherry tomatoes, onion, and basil.
• Drizzle in the olive oil and vinegar. Add 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Toss well. Taste and add additional salt and pepper if desired. Serve immediately or refrigerate until ready to serve. Keeps well for 2-3 days in the refrigerator.

CARROT EDAMAME SALAD WITH SWEET ASIAN VINAIGRETTE

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.

EDAMAME AND CARROT SALAD WITH RICE VINEGAR DRESSING

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.)

ROASTED CORN AND EDAMAME SALAD

Steps:

• Heat oven to 450 degrees. In a bowl, toss corn kernels and garlic cloves with the tablespoon of oil, chile powder, cumin and 2 teaspoons of salt. Spread in a sheet pan and roast 10 to 12 minutes, until fragrant and golden. Set aside to cool.
• In a pot of salted boiling water, cook the beans just until crisp-tender. Drain and set aside to cool.
• Make the dressing: Squeeze the roasted garlic flesh out of the papery skins into a blender. Add the honey, lime juice and zest, 1/2 cup oil, the cilantro roots and leaves, and salt and pepper. Blend until smooth. Taste and add more oil if the dressing is too tart.
• In a serving bowl, combine the corn, beans, bell peppers, jicama or cucumbers, scallions and cheese. Pour most of the dressing over this and toss well. Taste and add more dressing, and salt and pepper to taste. Sprinkle 1/4 cup cilantro leaves on top and serve.

ROASTED CORN AND EDAMAME SALAD

Steps:

• Soak fresh corn in cold water about 30 minutes. Heat grill on high. Grill corn in husk, 10 to 15 minutes, turning once. Let cool. Remove husks. Cut corn from cob into a bowl; combine with remaining ingredients. Cover and chill in refrigerator until ready to serve.