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.
YUM! This was really easy and tasty. Thanks.
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.
Awesome recipe with great flavor and texture! It seems like there is not enough dressing for the big bowl of edamame, but it is actually a perfect amount and adds the right amount flavor to the crunchy mix. I omitted the green onions and cilantro and substituted (half of a) yellow onion for green onion and regular canned corn for the baby corn.
I made this this summer for a family get together. Everyone loved it! Yummy!
I substituted olive oil for sesame oil, and I used dried ginger instead of fresh (which would have been better). I hate radishes, so didn't use them, but put in some red bell pepper for color. The first time I was in a rush and forgot the cilantro and green onions, and it was still yummy. Very forgiving recipe.
Loved this refreshing side! Great medley of flavors and textures.
* 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: 251
** Calories from Fat: 114
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