You don’t see a lot of recipes on this site for labor-intensive or instruction-heavy dishes like chocolates or sushi or cheese or fermented things.
I know, people make that stuff. Good for them. I like to look at their food pictures.
But these days complicated recipes aren’t for me. My schedule doesn’t allow it. And frankly, it’s not usually the way I want to eat. I can’t imagine you do, either.
Plus, I often feel a bit let down when I dig into a labor-intensive meal I’ve prepared. (As in…”That’s it?”). I feel more energized from cooking a quick, tasty recipe than a time-consuming, overwrought one.
Don’t get me wrong. There was a time when I loved big, elaborate recipes – mashing, basting, rolling, weighing, measuring, molding, sculpting, etc. Now I just leave those sorts of preparations to other qualified people.
I can’t say I’ll never go back to all-day cooking sessions, but for the moment, I’m keeping things simple.
(Not to mention a particularly unappealing phase of late winter has set in, and I’m fed up and scrappy).
That’s where this Thai Edamame Salad recipe comes in.
Frozen edamame is something I always keep in the freezer. It’s great for salads and stir fries and is packed with fiber, protein, vitamins and minerals. You can even blend the beans into a hummus.
These little ‘immature’ soybeans (they’re picked young) are a perfect snack, either from the pod or shelled. You can find both versions in your frozen food section.
I dress this salad with a Thai-inspired peanut dressing. Blend up some extra dressing, and these beans would be fabulous tossed with some rice noodles.
Here’s to quick and easy!
What’s your favorite way to eat edamame? Let me know in the comments below!
- 2 c cooked, shelled edamame (aka soybeans)
- 1 c carrot, julienned
- 1 c red pepper, julienned
- 1 c purple cabbage, julienned
- 1 c cucumber, seeded and diced
- ½ c peanut butter
- 1 T soy sauce
- 2 t sesame oil
- ½ t fresh ginger, minced
- 2 T rice vinegar
- 2 T lime juice
- 1 t agave nectar
- ½ t sriracha
- 2 garlic cloves
- ¼ c scallion
- ¼ c fresh cilantro
- ¼ t salt
- ¾ c water
- In a blender, combine all dressing ingredients and blend until smooth.
- In a large bowl, combine salad ingredients.
- Toss about three-quarters of the dressing with the salad ingredients.
- Top with optional garnishes, if you like.
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