Edamame Salad with Rice Vinegar Vinaigrette

edamame salad - Edamame Salad with Rice Vinegar Vinaigrette

Spring is here! I was in the mood for creating a bright and colorful salad this week. Looking through the fridge, I found a bag of fully-cooked frozen edamame in their pod that I had bought from Trader Joe’s. Edamame are green soy beans which are a great source of high quality protein. The basic idea of this salad came from a Japanese friend of mine who showed me how to make her diced vegetable salad with an Asian twist. Here, I threw together my version with edamame as a main ingredient. You can use any fresh vegetables in your fridge to compliment the edamame. Be creative and develop a nice combination of colors, flavors and textures. It’s simple, refreshing, and pretty, and it will taste even better the next day!

2 to 3 servings as a side dish
1 cup fully-cooked shelled edamame
1/2 cup cucumber, small-diced
1/2 cup cabbage, small-diced
1/2 red bell pepper, small-diced
1/2 small red onion, small-diced
1/2 cup mung bean sprouts, chopped
1 scallion, chopped
1 teaspoon sesame seeds (optional)

4 tablespoons rice vinegar
4 tablespoons vegetable oil
1 clove garlic minced
salt and pepper to taste

Prepare the vegetables. Whisk together the vinaigrette ingredients in a large bowl. Add the vegetables and toss well to coat. Refrigerate until ready to serve.

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