Wednesday, October 13, 2010

Oriental Edamame Salad

"Edamame" (etta - MA - may) is Japanese for "branched bean" or "beans on branches": literally, "twig bean". Basically, they're young soybeans. Incredibly rich in protein and fiber as well as vitamins A, B, and C, they're also very adaptable. They are sold in the pod or shelled. You can find them shelled in the freezer section of the grocery store. My 8 month old likes them simply steamed and laid out on the tray of her highchair for easy snacking. I prefer them in this amazing salad.

In a large salad bowl, toss together:
1 cup (shelled) edamame, cooked according to package directions
1 6 oz. package fresh baby spinach
1 cup baby carrots, quartered, then cut in half
1 green onion, chopped
1/4 cup fresh cilantro
1/4 cup sunflower kernels

In a jar with a tight-fitting lid, shake together:
2 Tablespoons apple cider vinegar
2 Tablespoons soy sauce
2 Tablespoons olive oil
1 garlic clove, minced
1 teaspoon honey
1/2 teaspoon fresh grated ginger

Toss the dressing with the salad; serve immediately. Makes 4 servings.

Confession: I cut the recipe in half and made it for myself for lunch! Perfect.

You could also add cooked shredded or diced chicken to this, but it's certainly hearty enough on its own! I hope you'll give edamame a try soon.

No comments:

Post a Comment