Posts Tagged With: Edamame

Asian Slaw with Grilled Chicken Sate

Ohhhhhhh man, you have NO idea how excited I am about summer!  I LOVE summer, like really love summer.  I love summer weather, summer hours (its light out until after 9 p.m. right now, people!!), and most of all, summer food.  Mmmmm, summer food!  There’s fresh veggies in the garden (we’ve got quite a few things going right now, I’ll have to post about that sometime to show you our funny garden), fresh fruit, lots of grilling, eating outside, and homemade ice cream is finally appropriate.  YUM!

At this rate, we are going to have to invest in a new case of propane tanks for our little Weber Q because we are grilling so much (and guess what, that actually makes me excited!).  We broke out the grill recently in an attempt to eat something healthy for dinner that was full of flavor and could come together quickly.  As far as the grilling went, honestly, I cubed chicken, threw it on skewers and rubbed it with this sate seasoning.  Easy enough, right?  Right.  Moving on…

Now for the real star of this show, the Asian Slaw.  Oh, boy.  This was one of the first things I pinned on Pinterest when I joined back in the fall and just now got around to making it.  Now I’m kind of sad that I waited for so long.  This is so delicious and so fresh tasting – I just kept picking at it because it was so good that I couldn’t get enough.  There’s complex flavors from the dressing  (that is like liquid gold, I could probably drink the stuff) and various textures from the veggies, beans, and peanuts.  I’m not kidding, this is like a confetti party for your plate!  Its makes a ton (which I was skeptical about and considered cutting the recipe in half), but Branden and I ate it all within a day or two.  I mean, at least its not horribly unhealthy – I guess there’s worse things that we could be gorging ourselves in, right?!?  Right.

This would make some seriously delicious cookout food for a crowd, too – different from your typical broccoli slaw (which don’t get me wrong, I kind of like that stuff – raw ramen noodles in all.  I really hope that other people know what this is other wise you’re going to think that I’m gross).

Okay, enough rambling…make some slaw!

P.S.  Here’s the link to the recipe from Once Upon a Chef – the picture is MUCH better than mine.  Clearly I got too excited to eat this and didn’t pay attention to the fact that the picture doesn’t do the salad justice.  Whoops!


  • 1/4 c. honey
  • 1/4 c. vegetable oil
  • 1/4 c. unseasoned rice vinegar
  • 1 TBS soy sauce
  • 1 tsp. Asian sesame oil
  • 1 TBS peanut butter
  • 1/2 tsp. salt
  • 1/2 tsp. Sriracha sauce
  • 1 TBS minced fresh ginger
  • 2 garlic cloves, minced

For the Slaw

  • 4 c.prepared shredded coleslaw
  • 2 c. prepared shredded carrots
  • 1 red bell pepper, thinly sliced into bite-sized pieces
  • 1 c. cooked and shelled edamame
  • 2 medium scallions, finely sliced
  • 1/2 c.chopped salted peanuts (or you can leave them whole)
  • 1/2 c. loosely packed chopped fresh cilantro
Make the dressing by combining all of the ingredients in a medium bowl.  Stir until the peanut butter is dissolved. Set aside.
Combine all of the slaw ingredients in a large bowl.  Add the dressing and toss well.  Let sit at least ten minutes so vegetables have a chance to soak up the dressing.  Taste and adjust seasoning if necessary (I added more Sriracha).  Serve cold.

Categories: Asian, Recipes, Salads | Tags: , , , , , , | 1 Comment

Soba Noodle Salad with Citrus Vinaigrette

I was desperate for a fresh tasting and healthy Asian dish the other night, so I was pretty pumped when I found this recipe.  It was so delicious that I ate more than I should have, but I couldn’t help it (not to mention I was starving).  My only word of caution with this recipe is the vinaigrette kind of absorbs into the noodles when saved.  While this was decent packed in my lunch the next day, I was kind of sad that the flavors had melded together.  My advice would be if you know you’re going to have leftovers, toss each serving individually in a portion of the vinaigrette only when ready to serve.  Other than that, this dish was really yummy and I have no complaints!


  • 1 (8-ounce) pkg soba noodles (look for these in the Asian/Japanese section of the grocery store)
  • 1 1/4 c. frozen, shelled edamame
  • 3/4 c. matchstick-cut carrots
  • 1/3 c. sliced green onions
  • Small handful fresh, chopped cilantro
  • 1 1/2 tsp chopped serrano chile (I had to use a seeded jalapeno because my grocer didn’t have Serrano peppers, much to my dismay)
  • 1 lb. peeled and deveined medium shrimp (31-40 ct)
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 TBS fresh orange juice
  • 2 TBS fresh lime juice
  • 1 TBS low-sodium soy sauce
  • 1 TBS dark sesame oil
  • 1 TBS olive oil
  1. Cook noodles in boiling water for 7 minutes or until almost al dente.  Add frozen edamame to pan; cook 1 minutes or until thoroughly heated.  Drain.  Place noodle mixture in a large bowl.  Add carrots, onions, cilantro, and chile; toss.
  2. Heat a large skillet over medium-high heat.  Sprinkle shrimp with salt and pepper.  Coat pan with cooking spray.  Add shrimp; cook 1 1/2 minutes on each side.  Add shrimp to noodle mixture.
  3. Combine orange juice and remaining ingredients in a bowl, stirring well with a whisk.  Drizzle juice mixture over noodle mixture; toss well.

Cooking Light December 2007

Categories: Asian, Entrees, Pasta, Recipes | Tags: , , , , | 1 Comment

Weeknight Dinner: Edamame Salad with Crisp Steak Bits

This quick and easy recipe comes to us from Cooking Light, which I subscribe to.  I really appreciate their slimmed-down versions of traditionally unhealthy recipes in each issue and I really have never tried anything that wasn’t delicious.  While searching for high protein, high fiber meals that were quick and easy for a weeknight (without sacrificing flavor, of course!), I found this yummy recipe.  I followed the recipe completely and honestly wouldn’t change a thing.  There is tons of flavor and its super filling and generally healthy (as long as you don’t eat the whole recipe in one sitting).


  • 3 c. frozen shelled edamame
  • 2 TBS low sodium soy sauce
  • 1 TBS minced, peeled fresh ginger
  • 1 TBS mayonnaise
  • 1 TBS Dijon mustard
  • 2 tsp. rice wine vinegar
  • 1 tsp. dark sesame oil
  • 1 pint cherry tomatoes, halved
  • 1 1/2 c. chopped, seeded English cucumber (about 1)
  • 4 green onions, chopped
  • 1 TBS olive oil
  • 8 oz. flank steak, cut into small pieces
  • 1/4 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  1. Cook edamame according to package directions.  Drain.  Rinse with cold water; drain.
  2. Combine soy sauce and next 5 ingredients (through sesame oil) in a large bowl, stirring with a whisk.  Add edamame, tomatoes, cucumber, and onions; toss to coat.
  3. Heat a medium cast-iron skillet over high heat.  Add olive oil to pan; swirl to coat.  Combine with steak, salt, and pepper, tossing to coat steak.  Add steak mixture to pan; cook 5 minutes or until well browned and crisp, stirring frequently.  Spoon 1 1/2 cups edamame mixture onto each of 4 plates; top evenly with steak.

Yield: 4 servings

And for those of you who are interested in the nutrition facts: 277 cal., 14.8 fat, 23.1 prot., 14.6 carb., 6.1 fiber, 20 mg chol., 3.5 mg iron, 540 sodium, 97 mg calcium

Categories: Entrees, Recipes, Salads | Tags: , , , | 2 Comments

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