Edamame Salad


I've been wanting to make some sort of edamame salad for a while and finally found a delicious recipe. It's pretty easy (only 3 steps!) - minus all the chopping - and very tasty. You can use green pepper instead of red since red peppers are so expensive these days. I got most of the veggies at Trader Joe's (much cheaper!). The original recipe said to peel the cucumber, but I think this is a lot of unnecessary extra work. For the edamame, you can get the pre-shelled package to save time.

Ingredients

EDAMAME:
  • 2 cups shelled edamame (cook according to package directions)
  • 1 15-16 oz. can yellow corn kernels (if you're feeling energized, feel free to use fresh corn)
  • 1 red bell pepper, seeded and chopped to same size as corn kernels
  • 1 cup cucumber (about 1/2 a large cucumber), seeded and chopped to same size as corn kernels
  • 3/4 cup Scallions/green onions, chopped fine
  • 1/2 cup fresh parsley, chopped fine
  • 5 large fresh basil leaves, chopped fine
DRESSING:
  • 2 tbsp olive oil
  • 2 tbsp soy sauce
  • 1 clove garlic, minced fine
  • 1.5 tbsp Hoisin sauce (or to taste)
  • 1 tsp fresh ginger root, grated fine
  • 4 tbsp Seasoned rice vinegar
  • Salt and Pepper to taste

Directions

  1. Whisk together all dressing ingredients in large bowl.
  2. Toss with prepared vegetables, parsley, edamame, and basil.
  3. Chill until serving time.

2 comments:

Melissa said...

That looks delicious! Edemame has to be one of my favorite snacks on the go. :)

Chef Fresco said...

Thanks Melissa it was pretty yummy!

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