Photo: Anna Pelzer
Oriental Edamame Salad
14 ingredients
20 min + 5 min
8 servings
openrecipes
"This deliciously bright salad has crunch and flavor and is quick to put together. Serve cold or at room temperature."
Estimated Nutrition (whole recipe, rough)
673
Calories
22g
Protein
21g
Fat
99g
Carbs
Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Edamame | 1/2 cup (78g) shelled | 120 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Soybean | not in our table | 0 |
| Water Chestnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup sliced almonds
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon white sugar
- 2 cloves garlic, minced
- 1/2 teaspoon freshly grated ginger
- salt and ground black pepper to taste
- 2 (16 ounce) packages shelled edamame (green soybeans)
- 1 (15 ounce) can baby corn, drained and cut into bite-size pieces
- 1 (8 ounce) can water chestnuts, drained and sliced into thin strips
- 1 bunch radishes, halved and thinly sliced
- 3 green onions, cut thinly on a diagonal
- 1/4 cup chopped cilantro
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes