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Edamame Potato Salad
This healthy Edamame Potato Salad is made with crunchy vegetables and a sweet and savory miso dressing. Made with minimal ingredients, it comes together in no time.
Prep Time
10
minutes
mins
Cook Time
14
minutes
mins
Total Time
24
minutes
mins
Course:
Side Dish
Cuisine:
Asian inspired
Servings:
2
Calories:
286
kcal
Author:
Willow Moon
Ingredients
Miso Dressing
1
tablespoon
white miso paste
2
tablespoons
tahini
¼
cup
apple juice
2
teaspoons
maple syrup
or brown rice syrup
Salad
1
cup
frozen edamame
½
cup
chopped red potato
(1 potato)
¼
cup
chopped yellow bell pepper
¼
cup
chopped red bell pepper
1
carrot
finely chopped (¼ cup)
3
tablespoons
chopped green onion
(1 green onion)
Salt and pepper
US Customary
-
Metric
Instructions
Miso Dressing
Mix all ingredients with a fork or whisk until combined.
Edamame Salad
Quarter potato and place in a saucepan with cold water and salt. Reduce to a simmer and cook until tender, about 8 minutes. Let cool.
Pour 5 cups of water in a medium saucepan. Bring to a boil. Add frozen shelled edamame. Cook for 4-6 minutes until tender. Drain.
In a bowl combine yellow and red bell peppers, and chopped carrot.
After the edamame and potatoes are cool, chop the potato into small chunks and add both to the vegetables.
Pour dressing on top along with salt and pepper, and mix. Sprinkle chopped green onion on top.
Video
Nutrition
Calories:
286
kcal
|
Carbohydrates:
34
g
|
Protein:
13
g
|
Fat:
12
g
|
Saturated Fat:
1
g
|
Cholesterol:
0
mg
|
Sodium:
361
mg
|
Potassium:
761
mg
|
Fiber:
7
g
|
Sugar:
14
g
|
Vitamin A:
6060
IU
|
Vitamin C:
81.8
mg
|
Calcium:
87
mg
|
Iron:
3
mg