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RECIPE
14 INGREDIENTS4 STEPS15MIN

Broccoli and Edamame Salad

4.7
3 Ratings

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K33 Kitchen

Hello! My name is Kee, I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker.
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What makes this Broccoli and Edamame Salad so unique and tasty is the Asian-inspired dressing. It is sweet, nutty, creamy, and sour, and the roasted peanuts give it an extra layer of crunchiness.
15MIN
Total Time

K33 Kitchen

Hello! My name is Kee, I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
3/4 cup
Frozen Shelled Edamame
2 cups
cut into florets
1/2
Red Chili Pepper , thinly sliced
1 1/3 cups
Salad Greens
2 Tbsp
Peanuts , roasted
1 clove
Garlic , minced
1 Tbsp
Tahini
1 Tbsp
Peanut Butter
1 Tbsp
Lemon Juice , freshly squeezed
1/2 tsp
Sesame Seeds , roasted
1 pinch

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Nutrition Per Serving

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CALORIES
1137
FAT
50.8 g
PROTEIN
83.1 g
CARBS
87.1 g

Author's Notes

Regular soy sauce is made with fermented wheat. Use gluten-free soy sauce if you are gluten intolerant.

Cooking Instructions

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Step 1
Cook the Broccoli (200 gram) beans in a pot of boiling water for 5 minutes. Add the Frozen Shelled Edamame (120 gram) and cook for another 2-3 minutes.
Step 2
Rinse the cooked edamame and broccoli florets with ice-cold water and drain well, set aside.

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Nutrition Per Serving
Calories
1137
% Daily Value*
Fat
50.8 g
65%
Saturated Fat
5.9 g
30%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
87.1 g
32%
Fiber
29.4 g
105%
Sugars
25.6 g
--
Protein
83.1 g
166%
Sodium
464.2 mg
20%
Vitamin D
--
--
Calcium
596.7 mg
46%
Iron
13.8 mg
77%
Potassium
3477.5 mg
74%
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