Pistachio Edamame Salad with Black Sesame

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Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Author: Shashi

This pistachio edamame salad with black sesame is a warm, skillet salad made with frozen veggies, spices, black sesame seeds, and a generous handful of crunchy pistachios. It comes together in about 20 minutes, uses mostly freezer staples, and pairs with just about any protein you are cooking this week.

Ingredients

2 tablespoons olive oil or oil of your choice
1¾ cups chopped onion (about ½ of a large red or yellow onion)
1½- inch chunk fresh ginger peeled and chopped ((about 2 teaspoons chopped))
2 teaspoons ground coriander
1 teaspoon smoked paprika
½ teaspoon dried oregano
½ teaspoon chili powder
1½ cups frozen shelled edamame beans
1½ cups frozen green peas
2 cups frozen riced cauliflower
2 tablespoons black sesame seeds
½ cup pistachios (I used Nichols Farms Rosemary Garlic Pistachios)
Salt and black pepper to taste

Instructions

Peel and chop the onion.
Heat 2 tablespoons of oil in a large skillet over medium heat. Add the onion and sauté for about 6 minutes, stirring often, until soft and fragrant.
Peel and chop the ginger as the onion sautés, stir it into the onion, and sauté for 2 more minutes.
Add the frozen cauliflower, edamame, and green peas, followed by the coriander, smoked paprika, oregano, and chili powder, to the pan with the sautéed aromatics. Stir well and sauté for about 5 minutes, until everything is warmed through.
Add the black sesame seeds and stir well to coat. Then, take the pan off the stovetop.
Season with salt and pepper. Use less salt, keeping in mind that the pistachios might already be salted. You can always add more salt later.
Sprinkle on the pistachios and enjoy this salad warm or at room temperature.

Notes

Use shelled edamame. Look for frozen shelled edamame beans (sometimes labeled mukimame), so you do not have to pop beans from pods.
No need to thaw. Cooking the vegetables straight from frozen keeps them from turning mushy. If your skillet looks crowded, use a large, wide pan so the moisture can cook off.
Mind the salt. Pistachios are often sold salted, so taste before you add extra salt.

See more tips in the post.

Nutrition

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