Fresh Edamame Vegetable Salad |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This recipe is from my mother's newspaper clipping recipe collection, so I'm not quite sure when or where it actually came from... I suspect it's from the 70s. I've tweaked it here and there - it originally called for dry soybeans soaked overnight, but I love edamame and they're much more widely available now than they used to be. Prep time includes chilling. Ingredients:
2 cups shelled edamame beans (frozen and thawed are fine) |
1 cup chopped cucumber (peeled or not, it's up to you) |
2 tablespoons minced or chopped green bell peppers (or more to taste, i'm not fond of green bell pepper) |
1/4 cup chopped red bell pepper |
1/4 cup yellow bell pepper |
2 tablespoons minced onions |
1 scallion, chopped |
1/2 cup diced celery |
1/2 cup sliced fresh mushrooms |
1/2-1 cup chopped or diced fresh broccoli or 1/2-1 cup cauliflower or 1/2-1 cup zucchini or 1/2-1 cup carrots or 1/2-1 cup baby asparagus, etc,your choice |
2 tablespoons vinegar |
1/4 teaspoon balsamic vinegar (optional) |
3 tablespoons vegetable oil |
2 teaspoons soy sauce |
2 teaspoons lemon juice |
2 teaspoons dill weed |
2 tablespoons sesame seeds |
Directions:
1. Combine the vegetables.
2. Whisk together dressing ingredients.
3. Combine vegetables and dressing well, and chill in refrigerator for at least 30 minutes before serving.
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