Edamame Salad

A splash of bright colors…

perfect for Spring.

Edamame aka soybeans are delicious eaten alone or paired with other ingredients. So yummy and refreshing… I can eat buckets, no joke. Recently bought a bag of frozen edamame a couple of days ago and about 3/4 of it is already gone… must buy more…

  • 2 C frozen corn kernels
  • 1 1/4 C shelled Edamame
  • 1 C cucumber, diced
  • 1 1/2 C carrots, shredded
  • 1/2 C raisins
  • 3/4 C imitation crab, diced or shredded

Dressing:

  • 3 tbsp rice vinegar
  • 1 tbsp mirin
  • 2 tbsp sugar
  • 2 tbsp sesame oil
  • 2 tbsp sweet chili sauce

1)  Mix together all dressing ingredients until the sugar is dissolved, then toss into the veggies.

Of all the search results that came up for ‘edamame salad’, this dressing recipe sounded most appealing. For the most part, it turned out really good. The sesame flavor was a little on the strong side, so I’m thinking that adding a little more vinegar may help to balance out the flavors next time.

Healthy, refreshing, and light accompanied with a zing of sesame and vinegar flavors.

This is ranking high on the spring salad list… yummm =]

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One thought on “Edamame Salad

  1. Pingback: Asian Quinoa Salad | the quiet baker

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