Jan 31

Edamame Salad with Miso Dressing on Endive Leaves

in ad-free, Beans & Legumes, Endive, Fruits & Vegetables, Japanese, Salads

Edamame Endive Salad with Miso Citrus Dressing

We have reached day 12, the final day of the 12 Days of Endive!

Day 12, 12 Days of Endive

I hope you’ve learned a bit about this amazing versatile vegetable, but what I hope even more than that is that you start buying it and using it!  To celebrate day 12 I’m sharing an edamame salad I made a few days ago that I love serving on cold crisp endive leaves.  The salad is colorful and delicious, full of nutrients, and is super quick to whip up.  Serving it on endive leaves makes it more fun to eat, since you can use the leaves as scoops, and adds a bit more juicy crunch.

First you mix up a creamy, citrusy miso dressing,

Making miso dressing

Then add the salad ingredients, stir everything up, and let it sit for a few minutes so that the flavors get a chance to meld and develop into something even better.

Making the edamame salad

Then spoon it onto a bed of endive leaves and serve!  To help my kids have a well balanced diet I encourage them to “eat the rainbow” throughout the day.  This salad is an easy way to cover lots of colors.  White (and a touch of green) in the endive, green edamame, orange carrots, purple onion, and yellow miso dressing.  It also helps that my girls equate edamame with candy, so it’s not hard to convince them to eat this type of salad!

Edamame salad with Miso Dressing on Endive Leaves

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Edamame with Miso Dressing on Endive Leaves

Makes 5 to 6 servings

16 ounces frozen, shelled edamame
1 1/2 tablespoons white miso paste
1/2 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeeze orange juice
1 tablespoon olive oil
1/2 teaspoon peeled, grated fresh ginger
2 small Fuji apples, peeled, cored and chopped
1 medium carrot, coarsely shredded
1/4 small red onion, finely chopped
2 tablespoon chopped fresh cilantro
2 heads endive

1. Bring a medium saucepan of water to a boil. Add the edamame and return to a boil, then cook for five minutes. Drain the edamame and rinse under cold water.

2. Whisk together the miso, lemon zest and juice, orange juice, oil, and ginger in a large bowl until smooth. Add the edamame, apples, carrot, onion, and cilantro and stir to combine. Let the salad stand at room temperature for 15 minutes before serving, to allow the flavors to develop, or cover and refrigerate up to 2 hours and serve chilled. Serve on a bed of endive leaves.

* Disclosure: I was compensated for recipe development and time as part of my work as an OnDiva for Discover Endive.  As always, all opinions and thoughts are my own!

{ 8 comments… read them below or add one }

LiztheChef January 31, 2012 at 3:31 pm

Beautiful – and you will show me where to buy the white miso paste, right?! I want to make this as a starter for a dinner party coming up…


Bev Weidner January 31, 2012 at 4:26 pm



The Duo Dishes January 31, 2012 at 5:34 pm

Love how the green edamame pops! That’s quite a crunchy salad too.


Karriann February 1, 2012 at 8:42 am

This dish looks fantastic; is it time to eat?

“Spice it Up”


Kimberly (unrivaledkitch) February 3, 2012 at 10:20 am

endive is fantastic. I ate my way through a huge box that I received and now I don’t really want to eat it for a long time. But maybe like this with a little accent would be fine. Wonderful photo. thanks for sharing


Terra February 3, 2012 at 5:21 pm

My husband and I are HUGE fans of edamame, we are always looking for new ways to enjoy it! Love the addition of apples, what a great compliment to edamame! Beautiful! Take care, Hugs, Terra


Urban Wife February 8, 2012 at 12:23 pm

What a lovely way to eat edamame!


Tone February 22, 2012 at 4:24 pm

Has anyone found a good source of edamame that is not from China? I stopped buying the Costco brand because it is from there.


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