Soy-Glazed Carrot and Miso Edamame Bowls with Pickled Cucumber and Sesame Dressing

Get ready to dive into a bowl bursting with color, crunch and bold flavors. This veggie-forward dish features tender carrots coated in a sweet soy glaze, edamame tossed in a crispy miso butter coating and quick-pickled cucumbers that add a tangy punch. Everything is piled onto a bed of shredded red cabbage and mixed greens, then drizzled with a creamy sesame dressing.

To finish, sprinkle with crunchy peanuts and fresh cilantro for a riot of textures and tastes. It’s a satisfying, plant-powered meal that comes together quickly-perfect for a weeknight dinner or a vibrant lunch.

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Ingredients

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sesame DressingView ingredient guideLike ingredientDislike ingredient

4 ounce EdamameView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prepare the pickled cucumber: Slice the mini cucumber into thin rounds. In a small bowl, combine the cucumber slices with 2 teaspoons of rice wine vinegar, 1 teaspoon of sugar and a pinch of salt. Toss to coat and set aside to pickle while you prepare the rest.
2. Cook the edamame: In a small skillet over medium heat, melt 1 tablespoon of butter. Add the miso sauce concentrate and stir until combined. Add the edamame and cook, stirring frequently, until the edamame are heated through and coated in the miso butter, about 2-3 minutes. Remove from heat and set aside.
3. Cook the carrots: Peel and slice the carrots into thin sticks or rounds (about 1/4-inch thick). Heat 2 teaspoons of cooking oil in a large skillet over medium-high heat. Add the carrots and cook, stirring occasionally, until tender and lightly browned, about 5-7 minutes. Add the sweet soy glaze and toss to coat. Cook for another minute until the glaze is sticky. Season with salt and pepper to taste.
4. Assemble the bowls: Divide the shredded red cabbage and mixed greens between serving bowls. Top with the soy-glazed carrots, miso edamame and pickled cucumbers (discard any excess pickling liquid).
5. Make the dressing: In a small bowl, whisk together the sesame dressing and mayonnaise until smooth. Drizzle over the bowls.
6. Garnish: Roughly chop the peanuts and cilantro. Sprinkle over the bowls. Serve immediately.

Recipe Tips

FAQ

Can I use frozen edamame?

Yes, frozen edamame works perfectly. Just thaw and pat dry before cooking in the miso butter.

What can I substitute for the sesame dressing?

You can use a store-bought tahini dressing or make your own by mixing tahini, rice vinegar, soy sauce and a little honey.

Is this recipe gluten-free?

The sweet soy glaze and miso sauce concentrate typically contain wheat. For a gluten-free version, use tamari-based glaze and gluten-free miso.