Best Edamame With Mustard Vinaigrette Recipes

CRISPY EDAMAME

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place the edamame into a colander and rinse under cold water to thaw. Drain.
• Spread the edamame beans into the bottom of a 9x13 inch baking dish. Drizzle with olive oil. Sprinkle cheese over the top and season with salt and pepper.
• Bake in the preheated oven until the cheese is crispy and golden, about 15 minutes.

10 BEST WAYS TO USE EDAMAME (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious edamame recipe in 30 minutes or less!

MUSTARD VINAIGRETTE

Steps:

• Combine all ingredients.

EDAMAME WITH MUSTARD VINAIGRETTE

Steps:

• Combine first 3 ingredients in a large bowl, stirring with a whisk. Add oil, stirring with a whisk until well combined.
• Cook edamame in boiling water 4 minutes. Add onion and celery; cook 1 minute. Drain well.
• Add edamame mixture to vinaigrette; toss well to coat. Stir in parsley. Chill 1 hour.

EDAMAME WITH MUSTARD VINAIGRETTE

Steps:

• Combine first 3 ingredients in a large bowl, stirring with a whisk.
• Add oil, whisking until well blended.
• Cook edamame in boiling water for 4 minutes.
• Add onion and celery and cook an additional 1 minute.
• Drain well.
• Add edamame mixture to vinaigrette; toss well to coat.
• Stir in parsley.
• Chill at least 1 hour and serve.

QUINOA SALAD

Steps:

• Cook quinoa, cool and toss with red pepper, edamame, onion, and dried tart cherries.
• For white wine vinaigrette dressing, whisk together olive oil, white wine vinegar, Dijon mustard, and sugar. Add salt and pepper. Mix 2 tbsp dressing (or more to taste) into salad and sprinkle with 2 tbsp shelled sunflower seeds.

EDAMAME WITH SESAME SALT

Steps:

• Coarsely grind sesame seeds and salt in a spice grinder, then place in a small bowl. (Alternatively, chop sesame seeds and salt together finely.)
• Fill a large pot fitted with a steamer insert or basket with 2 to 3 inches water. Bring water to a simmer over medium-high heat. Steam edamame, covered, until hot, 3 to 4 minutes. Transfer to a bowl, and sprinkle with sesame-salt mixture. Serve immediately.

EDAMAME WITH MUSTARD VINAIGRETTE

Steps:

• Combine first three ingredients, stir with whisk and whisk in oil slowly.
• Cook edamame in boiling water about 4 minutes. Add onion and celery. Cook 1 more minute. Drain well.
• Add mixture to vinaigrette and mix well. Stir in parsley then chill for 1 hour before serving.

ROASTED EDAMAME

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss edamame, olive oil, and salt together in a large bowl. Spread in a single layer in a shallow baking pan.
• Roast in the preheated oven until edamame are crispy, 20 to 30 minutes.

SIMPLE ROASTED EDAMAME

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Toss edamame, olive oil, garlic, sea salt, and black pepper together in a large bowl until well-coated. Spread in a single layer on a baking sheet.
• Roast in the preheated oven, stirring halfway through, until edamame shells start to brown, about 20 minutes. Serve whole, popping beans out of the shell to eat.

MUSTARD VINAIGRETTE

Steps:

• In a small bowl or measuring cup, combine the mustard, vinegar, lemon juice, salt and pepper. Whisk in the oil.
• Peel the garlic clove and lightly crush, or cut down to the root end with a paring knife, keeping the garlic clove intact. Place in the dressing and allow to marinate for at least 30 minutes. Remove from the dressing before serving.