Edamame Salad
from Colorado Colore:
A Palate of Tastes
INGREDIENTS:
1-1/2 cups cooked shelled edamame beans
(about 20 ounces of pods)
2 large carrots, coarsely grated
1/3 cup thinly sliced green onions
2 Tablespoons chopped fresh cilantro
2 Tablespoons rice vinegar
2 Tablespoons fresh lemon juice
1 Tablespoon vegetable oil
1 teaspoon minced garlic
Salt and pepper to taste
TO PREPARE:
Toss the edamame beans, carrots, green onions and cilantro in a bowl. Whisk the vinegar, lemon juice, oil and garlic in a small bowl. Add the vinaigrette to the bean mixture and toss to coat. Season with salt and pepper.
Chill, covered, until serving time. You may prepare up to 3 hours in advance and store, covered, in the refrigerator.
NOTE: Edamane, the Japanese name for fresh whole soybeans,
is a trendy snack with major nutritional
credentials. Look for the pods in the produce
section or frozen in Asian markets, health food
stores, or in any large grocery store.
SERVES: 6
Copyright 2002 by The Junior League of Denver, Inc. All rights reserved. Visit The Junior League of Denver, Inc. web site (http://www.jld.org) to purchase copies of Colorado Colore: A Palate of Tastes and other cookbooks published by the Junior League of Denver or call (800) 552-9244.
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