Chilled Edamame Rainbow Salad
Revitalize your summer dining with this vibrant and refreshing Chilled Edamame Rainbow Salad, inspired by a cherished recipe from my mother's vintage collection. Featuring protein-packed edamame paired with a colorful medley of crisp vegetables, this salad not only pleases the eye but also tantalizes the palate. Perfect as a light lunch, a stunning side dish, or a party favorite, it comes together effortlessly for any occasion. Each bite is a delightful crunch, enhanced by a zesty dressing that highlights the natural flavors of fresh ingredients. Enjoy the taste of nostalgia reinvented for today's kitchen!
N/A
Servings
47
Calories
17
Ingredients
Ingredients
shelled edamame beans
2 cups (frozen and thawed)
chopped cucumber
1 cup (peeled or unpeeled, as preferred)
minced green bell peppers
2 tablespoons (optional, adjust to taste)
chopped red bell pepper
1/4 cup (fresh)
chopped yellow bell pepper
1/4 cup (fresh)
minced onions
2 tablespoons (fresh)
chopped scallion
1 (fresh, green part only)
diced celery
1/2 cup (fresh)
sliced fresh mushrooms
1/2 cup (fresh)
carrots or baby asparagus
1/2-1 cup (sliced or diced, your choice)
vinegar
2 tablespoons (white or apple cider)
balsamic vinegar
1/4 teaspoon (optional)
vegetable oil
3 tablespoons (neutral-flavored)
soy sauce
2 teaspoons (low sodium suggested)
lemon juice
2 teaspoons (freshly squeezed)
dill weed
2 teaspoons (dry or fresh)
sesame seeds
2 tablespoons (toasted for added flavor)
Instructions
1
In a large mixing bowl, combine the thawed edamame, chopped cucumber, green bell pepper, red bell pepper, yellow bell pepper, minced onions, scallions, diced celery, sliced mushrooms, and your vegetable of choice (carrots or asparagus).
2
In a separate bowl, whisk together the vinegar, balsamic vinegar (if using), vegetable oil, soy sauce, lemon juice, dill weed, and sesame seeds until well blended.
3
Pour the dressing over the salad mixture and toss gently until all the vegetables are evenly coated.
4
Cover the bowl with plastic wrap or a lid and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
5
Before serving, give the salad a quick toss to redistribute the dressing and enjoy this refreshing dish cold.
Nutrition Information
5g
Carbs
2g
Protein
1.5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Chilled Edamame Rainbow Salad?
It is a refreshing, protein-packed salad featuring edamame and a colorful variety of crisp vegetables, inspired by a vintage recipe.
How many calories are in this salad?
There are approximately 47 calories per serving.
Is this recipe suitable for vegans?
Yes, all ingredients used in this recipe are vegan-friendly.
Is this salad gluten-free?
Yes, the salad is gluten-free, provided you use a gluten-free soy sauce or tamari.
How long should I chill the salad before serving?
It is recommended to chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
Can I use frozen edamame beans?
Yes, the recipe specifically calls for 2 cups of frozen shelled edamame beans that have been thawed.
Should I peel the cucumber for this salad?
You can use the cucumber either peeled or unpeeled, depending on your personal preference.
What types of bell peppers are included?
The recipe uses a combination of green, red, and yellow bell peppers to create a vibrant rainbow effect.
Can I substitute the vinegar in the dressing?
Yes, you can use either white vinegar or apple cider vinegar for the dressing base.
Is balsamic vinegar mandatory?
No, the balsamic vinegar is optional and is used to add a touch of depth to the flavor profile.
What kind of oil should I use for the dressing?
A neutral-flavored vegetable oil is recommended for this recipe.
Can I use fresh dill instead of dry dill weed?
Yes, you can use either 2 teaspoons of dry dill weed or an equivalent amount of fresh dill.
Should the sesame seeds be toasted?
Toasting the sesame seeds is recommended as it adds extra flavor and crunch to the salad.
Can I add other vegetables like carrots or asparagus?
Yes, the recipe suggests adding 1/2 to 1 cup of sliced or diced carrots or baby asparagus as your vegetable of choice.
How much protein does this salad provide?
Each serving contains approximately 2 grams of protein.
What is the carbohydrate content per serving?
The salad contains about 5 grams of carbohydrates per serving.
How much fiber is in this dish?
There is approximately 1.5 grams of fiber per serving.
Is this a good dish for summer dining?
Yes, it is described as a revitalizing summer dish that is served chilled and perfect for warm weather.
How do I prepare the scallions?
Use one fresh scallion and chop only the green part for use in the salad mixture.
Can I use low-sodium soy sauce?
Yes, low-sodium soy sauce is actually suggested for the dressing.
What is the preparation for the mushrooms?
The recipe calls for 1/2 cup of fresh mushrooms that should be sliced.
Is the green bell pepper required?
No, the minced green bell peppers are listed as optional and can be adjusted to your taste.
How do I make the salad dressing?
Whisk together the vinegar, balsamic vinegar, vegetable oil, soy sauce, lemon juice, dill, and sesame seeds until well blended.
Can I prepare this for a party or event?
Absolutely, its colorful appearance and refreshing taste make it a party favorite and an excellent side dish.
Does this salad have a lot of sugar?
No, the nutritional information indicates that there is no significant sugar content in this recipe.
How should I store the salad leftovers?
Store the salad in a bowl covered with plastic wrap or a lid in the refrigerator to keep it fresh and cold.
Can I use bottled lemon juice?
While freshly squeezed lemon juice is recommended for the best flavor, bottled juice can be used as a substitute.
How do I prepare the celery?
The recipe requires 1/2 cup of fresh celery that has been diced.
Why is it called a 'Rainbow' salad?
It is called a rainbow salad because of the diverse and colorful medley of vegetables including red, yellow, and green peppers.
What is the first step in making this salad?
The first step is to combine the thawed edamame and all the chopped vegetables in a large mixing bowl.