"This deliciously bright salad has crunch and flavor and is quick to put together. Serve cold or at room temperature." — Chef4Six
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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.
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.
We served this with brown rice and the flavors were so delicious. I really liked the cilantro and onion with the edamame and radishes. It was just what we were craving after eating not so well for a few days.
* 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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