For a quick, healthy meal, we like this easy Edamame Salad adapted from a Sunset Magazine recipe.
Edamame Salad
Prep Time: 20 minutes
Ingredients
2 tablespoons sesame oil
1 tablespoon rice vinegar
2 teaspoons wheat-free tamari or soy sauce
1/2 teaspoon Asian chili garlic sauce (found on the specialty aisle of many supermarkets and in all Asian markets), optional
1 pound shelled edamame, cooked and cooled
3 green onions, thinly sliced
1/3 cup chopped mint
1/2 cup sliced almonds
Preparation
In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, and chili sauce. Set aside. In a large bowl, combine edamame, green onions, mint, and almonds. Toss with dressing to coat.
Spritzer Leyba Variations
We add cooked (and cooled) quinoa or quinoa-corn pasta to this recipe to make it more hardy. We also like to toss roasted sesame seeds in for protein and more crunch; try using black sesame seeds for a colorful punch!
oh that looks DELICIOUS! i need more edamame in my life..
LOVED it!
Made it for dinner on Tuesday–after a busy day at work, rushing before going to sewing class–so we ate it warm with quinoa. But it was delicious still, and mad a bunch of nice cold lunches for the next day. Afterwards, it resulted in my buying chili sauce and restocking my rice vinegar. I have hot pepper sesame oil that I found at the local bent-and-dent store, so we used that instead–It was great!