Clean Eating Edamame Salad |
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Prep Time: 120 Minutes Cook Time: 7 Minutes |
Ready In: 127 Minutes Servings: 4 |
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Entered for safe-keeping. From Clean Eating, May/June 2009. This Japanese salad has a good proportion of protein to carbohydrates for a light lunch, but this will be more filling if served with brown rice. Nanami Togarashi can be found inthe Asian section of a supermarket or health food store, but red pepper flakes can be used as an emergency substitution. Ingredients:
10 ounces frozen edamame, shelled (use only the peas , not the pod ) |
2 green onions, sliced |
1 sheet nori, crumbled (seaweed) |
1/4 cup rice wine vinegar |
1 tablespoon olive oil |
1/4 teaspoon sea salt |
1/4 teaspoon nanami togarashi (asian seasoning blend) |
Directions:
1. Cook edamame according to the directions on the package. Set aside.
2. In a medium bowl, combine edamame with onions and nori.
3. In a small bowl, whisk together vinegar, oil, salt and Nanami Togarashi. Add to the edamame mixture and combine thoroughly.
4. Refrigerate for 2-3 hours before serving for best results; can be kept in the refrigerator for up to 4 days.
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