Edamame Salad with Miso Chili Oil Dressing

This one’s a fun one. Who doesn’t love a good pasta or noodle salad? I wanted to come up with something a bit more substantial than just some fruits and vegetables—and I also really wanted to use miso in the dressing because it’s salty, delicious, and very good for you.

Considering all the things in my pantry, I experimented with this dressing until I landed on something spicy and full of flavor. All sorts of sesame flavor from tahini and sesame oil, and of course, some actual sesame seeds in the chili oil (I used a high quality store-bought one from my local Asian grocer).

One of my favorite Japanese restaurants does this delicious chili oil edamame, so I knew I had to use edamame in this recipe. By making it the star of the show, I could make this a really good, high-protein, lunch option. So, in went a whole bunch of frozen shelled edamame (thawed, of course).

Edamame Salad with Miso Chili Oil Dressing

Edamame Salad with Miso Chili Oil Dressing

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Yield: 4
Author:
Prep time: 10 MinCook time: 3 MinTotal time: 13 Min
This high protein plant-based salad is paired with a spicy, creamy sesame dressing, for a filling and delicious lunch option...

Ingredients

Instructions

Nutrition Facts

Calories

413

Fat

16.87

Sat. Fat

2.27

Carbs

51.41

Fiber

7.14

Net carbs

44.26

Sugar

4.82

Protein

20.59

Sodium

1058.38

Cholesterol

0
noodles, summer salad, noodle salad, vegan
lunch
Japanese
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