Recipe by Chef4Six
"This deliciously bright salad has crunch and flavor and is quick to put together. Serve cold or at room temperature."
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rice wine vinegar
freshly grated ginger
salt and ground black pepper to taste
2 (16 ounce) packages
shelled edamame (green soybeans)
1 (15 ounce) can
baby corn, drained and cut into bite-size pieces
1 (8 ounce) can
water chestnuts, drained and sliced into thin strips
radishes, halved and thinly sliced
green onions, cut thinly on a diagonal
I was looking for a "clean out the fridge" recipe, hoping to use a half a bag of frozen edamame and found this, which also helped me use up some radishes, carrots and a red bell pepper. I had most of the ingredients on hand, except the corn and water chestnuts, so I subbed the other veggies mentioned. It came out really well - crunchy, colorful, and really light and fresh. I would make this again. Great side dish and a healthy option for a summer pot luck.
Seriously good!! This is really fresh and tasty. My husband doesn't like cooked veggies, so I am constantly trying to figure out different ways to serve fresh veggies. I saw a recipe for Oriental meatballs on another site and knew I needed a side dish. My 5 yr old daughter didn't care for it...but she doesn't like much of anything...except she loved the meatballs:-) (http://family.go.com/food/recipe-819870-chinese-style-turkey-meatballs-t/)
I did everything as directed, except I used julienned carrots and omitted the water chestnuts and baby corn.
Loved this refreshing side! Great medley of flavors and textures.
Love this salad. All sorts of different textures and subtle flavors that blend together perfectly. (Next time I'll use fresh edamame instead of frozen though.) I'm bringing this to my next family get together. I think it's going to be a hit!
I have been looking for recipes with edamame and thought this one sounded good. Did not have any almonds so I added toasted sunflower seeds instead. Very GOOD! Thanks!
This was great! A nice blend of flavors. Easy, cheap, and healthy. Am going to make more tonight! I added some red quinoa which worked out nicely.
Excellent ! Made a few changes by accident. I got two recipes mixed so I added two cans of Cannellini beans before I realized that was a different recipe. I continued with this recipe omitting the corn & sesame oil since I didn't have any. Turned out excellent. Because of the added beans I had to add another bag of veg which were a mix of edamame and other veg so it turned out huge. I only increased the sauces. I served it over Couscous along side of the Asian Style Country Ribs which were unbelievable. Thanks for sharing. YUMMY !
Seriously good! And my husband loves it. For me, that's the test. He has to love it. The one change that I made is that I used fresh, raw corn off the cob, because it's in season. Fantastic. When corn isn't in season, I'll use the frozen. Thanks for a great recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Oriental Edamame Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 114
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