Edamame Salad

  • 1 lb edamame
  • 3 Tbsp seasoned rice wine vinegar
  • 2 Tbsp light soy sauce
  • 1 tsp canola oil
  • 1 tsp sesame oil
  • ¼ tsp red-pepper flakes
  • 4 scallions, minced diagonally
  • 1 med cucumber, peeled, halved, seeded, and chopped
  • 1 med red bell pepper, chopped
  • Lettuce leaves (optional)

1. In a large pot over high heat, bring 6 cups of salted water to a boil.
2. Add the edamame, and cook for 5 minutes, or until tender. Drain well.
3. Meanwhile, in a large bowl, whisk together the vinegar, soy sauce, canola oil, sesame oil, and red-pepper flakes.
4. Add the drained soybeans, scallions, cucumber, and bell pepper. Toss to coat.
5. Serve on a bed of lettuce (if using).

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