Edamame is probably my wife’s favorite vegetable. It has such a great texture – firm exterior with give in the middle.
What exactly is edamame? EDAMAME is an immature soybean in its pod. Edamame has many health benefits. I refer you to this LINK if you want to do more research. A real good benefit is it is high in protein which is good for vegetarians & vegans. The article also suggests that this veggie is high in vitamins and minerals.
I just searched my blog to see all the recipes I have made with edamame as my base. I think her favorite of them all was my EDAMAME SALAD which was seasoned simply with sesame oil, rice wine vinegar and spy sauce. I put a Mexican spin on this EDAMAME AVOCADO SALAD with the addition of fresno peppers, cilantro and the avocado. I really liked this one. The next offering is a HEARTY VEGAN EDAMAME QUINOA SALAD. This recipe had a lot of ingredients and a lot of spices compared to the first two ideas. In this last recipe idea – EDAMAME CORN SALAD – adds color from the corn and the red peppers. It is sauced simply with some balsamic vinegar.
Sometimes sharing the recipe is almost embarrassing because of how easy it is. The edamame are cooked just to cook through and then shocked in an ice bath to stop the cooking. The sauce ingredients are mixed together and tossed on the edamame. It is that simple. It certainly does not mean it lacks for flavor.
The cast of characters and sauce ingredients.
The sauce added to the edamame.
The Gluten Free Asian Edamame plated.
Gluten Free Asian Edamame
- 24 Ounces Shelled Edamame
- 2 Tbsp Honey
- 1 Tbsp Gluten Free Soy Sauce
- 1 Tbsp Sambal
- 2 Tsp Sesame Oil
- 1 Tbsp Lime Juice
Cooked the edamame in boiling water for 2 minutes. Immediately transfer to an ice bath.
Meanwhile, mix the sauce ingredients. Drain the edamame and toss the sauce on the edamame.
Sprinkle with sesame seeds.
Serve and enjoy!