Best 4 Edamame Salad With Wasabi Dressing Recipes

Indulge in the vibrant flavors of Asian cuisine with this delectable Edamame Salad, a refreshing and healthy dish that combines the best of Japanese and Chinese culinary traditions. This salad features succulent edamame, also known as soybeans, steamed to perfection and tossed in a tantalizing Wasabi Dressing. The dressing, a harmonious blend of creamy mayonnaise, tangy rice vinegar, and a hint of spicy wasabi, elevates the edamame with a delightful kick. Served chilled, this salad is a perfect appetizer, side dish, or light lunch, offering a delightful interplay of textures and flavors that will leave your taste buds dancing. The recipe also includes variations for those who prefer a vegan or gluten-free version, ensuring that everyone can savor this culinary delight.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN EDAMAME SALAD WITH WASABI VINAIGRETTE

Chicken Edamame Salad With Wasabi Vinaigrette image

From Cooking Light. A satisfying main-course salad. I put less of the dressing on the salad than the recipe called for, preferring to serve the remainder on the side.

Provided by duonyte

Categories Salad Dressings

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2/3 cup rice vinegar
2 tablespoons canola oil
3 tablespoons honey
2 teaspoons wasabi paste
1/4 teaspoon salt
2 garlic cloves, pressed
1 1/2 cups shelled edamame, thawed and drained if frozen
6 cups shredded napa cabbage
3 cups shredded cooked chicken breasts
4 green onions, sliced

Steps:

Combine all vinaigrette ingredients, whisking together well with a whisk. Set aside.
Combine all salad ingredients in a large bowl. Add about half of the vinaigrette, serving the remainder on the side.
Toss well.

FLANK STEAK WITH SAUTEED EDAMAME AND WASABI-MUSTARD DRESSING

Flank Steak with Sauteed Edamame and Wasabi-Mustard Dressing image

Provided by Robin Miller : Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 16

Ingredients

6 1/2 cups low-sodium chicken broth
3 cups Arborio rice
Cooking spray
1 pound lean flank steak
Salt and ground black pepper
Mesquite seasoning
2 red bell peppers, seeded and sliced into rounds
2 teaspoons sesame oil
2 cloves garlic, minced (or 2 teaspoons of pre-minced garlic in a jar)
2 teaspoons minced fresh ginger
1 (16-ounce) package frozen shelled edamame, thawed
2 tablespoons reduced-sodium soy sauce
1/4 cup rice wine vinegar
3 tablespoons canola oil
2 teaspoons country-style Dijon mustard
1 teaspoon wasabi paste

Steps:

Bring the chicken stock to a boil. Add 3 cups Arborio rice. Cover and simmer for 20 minutes. Allow rice to cool and reserve it for meals later in the week.
While rice is cooking, coat a large stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of flank steak with salt, black pepper and mesquite seasoning. Place flank steak on hot grill along with the red pepper rounds. Cook the steak 3 to 5 minutes per side, until almost cooked through but still slightly pink. Cook the red peppers until slightly charred. Remove and set aside. Remove steak from grill pan and let rest 10 minutes before slicing crosswise on a diagonal into 1/2-inch thick slices.
Meanwhile, heat sesame oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add edamame and soy sauce and cook 2 to 3 minutes, until golden brown, stirring frequently. Remove from heat.
In a small bowl, whisk together rice vinegar, oil, mustard, and wasabi paste.
Arrange flank steak slices and red pepper rounds on a serving platter. Top with half of the sauteed edamame (reserve remaining edamame for Edamame-Rice Salad with Teriyaki Tuna). Spoon wasabi dressing over edamame and steak. Serve with 2 cups of the rice. Reserve remaining rice for Asparagus-Wild Mushroom Risotto with Parmesan and Edamame-Rice Salad with Teriyaki Tuna.

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

Ingredients

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

WASABI-SOY VINAIGRETTE

Wasabi-Soy Vinaigrette image

This all-purpose salad vinaigrette is reminiscent of the wasabi-tinged soy sauce you might have with a California roll. Soy sauce, rice vinegar and sesame oil waltz in time, while the wasabi paste adds nose-clearing excitement. As with any recipe, feel free to adjust the ingredient amounts to your taste preferences, especially the wasabi, which can be scaled down or up. Be sure to shake if it's been sitting in the fridge, as it wants to separate.

Provided by Eric Kim

Categories sauces and gravies

Time 5m

Yield 1/2 cup

Number Of Ingredients 6

Ingredients

2 large garlic cloves, finely grated
2 tablespoons granulated sugar
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 1/2 teaspoons wasabi paste, plus more to taste

Steps:

In a small liquid measuring cup or a glass jar with a tight-fitting lid, combine 1/4 cup water, the garlic, sugar, soy sauce, rice vinegar, sesame oil and wasabi paste. Whisk to combine, or, if using a jar, seal tightly and shake vigorously until emulsified. Taste and add more wasabi if you like; the wasabi flavor will intensify as the vinaigrette sits.
Use immediately or refrigerate in an airtight container for up to 1 week. This tastes great with any green salad, of course, but also with raw, crunchy vegetables, like cucumbers, sugar snap peas and thinly sliced asparagus.

Tips:

Choose fresh edamame. Look for pods that are bright green and plump, with no brown spots or blemishes.
Cook the edamame properly. Overcooked edamame will be mushy, so be careful not to cook them for too long. The best way to cook edamame is to boil them in salted water for 3-4 minutes, or until they are bright green and tender.
Make the wasabi dressing ahead of time. This will give the flavors time to meld together. You can make the dressing up to 3 days in advance. Just be sure to store it in the refrigerator in an airtight container.
Use a variety of toppings. This salad is very versatile, so you can use whatever toppings you like. Some popular options include diced cucumber, shredded carrots, chopped red onion, and crumbled bacon.
Serve the salad chilled. This salad is best served cold, so be sure to chill it in the refrigerator for at least 30 minutes before serving.

Conclusion:

This edamame salad with wasabi 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 taste preferences. So next time you are looking for a new salad recipe, give this one a try!