Edamame Bean and Mushroom Salad
10 min prep
10 min cook
Serves 6
Ingredients
- 2 tbsp Grapeseed oil
- 3.5 oz Shimeji mushrooms, remove root base and discard
- 4 oz Shiitake mushrooms, de-stem and slice
- 1 tsp Garlic, minced
- 1 tsp Ginger, peeled and chopped fine
- 1 tbsp Sesame oil
- 1 tbsp Soy sauce
- 2 tsp Rice wine vinegar
- 12 oz Edamame beans, frozen, shelled
- 1/4 bunch Cilantro, chopped fine
- 1/2 tbsp Toasted sesame seeds
Instructions
- In a large saute pan, heat grapeseed oil until shimmering. Add shimeji and shiitake mushrooms and sauté until tender.
- Add garlic and ginger and sweat until fragrant, about 1 minute. Allow to come to room temperature then place in a medium mixing bowl.
- Add sesame oil, soy sauce, rice wine vinegar, edamame, and cilantro, toss and garnish with toasted sesame seeds.
Nutrition
Nutrition Facts
6 servings
- Amount Per ServingCalories160
- % Daily Value*
- Total Fat
- 11g
- 17%
- Saturated Fat
- 1.5g
- 8%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 200mg
- 8%
- Total Carbohydrate
- 9g
- 3%
- Dietary Fiber
- 3g
- Sugars
- 2g
- Protein
- 8g
- Vitamin C
- 15%
- Calcium
- 8%
- Iron
- 8%
- Vitamin A
- 6%
Disclaimer
This information is provided for educational purposes only, and the values are estimates.
We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes.
Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.
Consult a healthcare provider for nutritional guidance specific to your needs.
Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.