Here's a simple summer salad. I've started making this probably 7 or 8 years ago and because my husband doesn't like edamame at all, I sort of forgot about it. Recently, I made a couple of batches and kept it in the refrigerator for lunches (protein, no sugar, lots of crunch) and I'm sort of addicted. I think it's the combination of fresh ginger and sesame oil.
You can buy frozen shelled edamame, thaw it (or bring it to room temperature in the microwave) if it's cheaper or more convenient than the refrigerated kind. I add a little salt to taste. The original recipe had a tablespoon of sugar but I think the carrot is sweet enough. You can add a little diced red bell pepper or chopped sugar snap peas to it and adjust the amount of the dressing.
Edamame Carrot Salad (2-4 servings)
1 1/2 c. shelled edamame (soybeans)
3/4 c. shredded carrot
1/4 c. rice vinegar
1 T. minced ginger
2 t. toasted sesame oil
Whisk together the vinegar, oil, and ginger, Add the carrots and edamame and toss until coated.
OK, I'm in! It sounds nice and light.
ReplyDeleteI tend to eat Endamama's separately, apart from anything else. Somehow I like them better that way.
ReplyDeleteYeah, my husband doesn't like them plain in the shell or plain unshelled - I'm not sure what's distasteful to him. I like them in the shell with salt . . . before I eat a bunch of sushi!
ReplyDeleteI bought a pack of shredded brocolli. Might work here...
ReplyDeleteI made this tonight for our Holistic Moms potluck. I didn't think I'd like it because of the amount of carrots (I hate carrots), but the dressing was so yummy (I added a spoonful of honey and a pinch of salt), that I didn't even notice a carroty taste. I'll definitely make this again.
ReplyDeleteI have a package of shredded carrots that I didn't know what to do with. This sounds perfect!
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