In a sea of mayo-filled summer salads my edamame version is a standout. Goes great with fish, burgers, and even BBQ. It’s my go to side for summer potlucks. Friends always ask me for the recipe. As I type I am munching on a bowl for lunch. Perfect for hot days when you want something fresh but don’t feel like cooking. Happy Weekend!
1 bag of frozen shelled Edamame
½ cup seasoned rice vinegar
2 T. canola oil
1 T. sugar
zest of one lime
juice of one lime
Salt and Pepper to Taste
8 ounce bag of radishes (sliced)
3-4 medium sized carrots (I buy the pre-sliced guys in a bag)
½ c sliced almond (toast in a small skillet)
1 cup of cilantro (chopped)
Rinse edamame with cool water till the ice comes off the shells. In my experience cooking the edamame makes it mushy. You want to keep the crunch—no need to cook. Put in a bowl with sliced radishes, carrots, and toasted almonds. Whisk together vinegar, oil, sugar, and S+P, and lime. Pour over vegetables and stir till well combined. Stir in cilantro and place in the fridge for about a 1/2 hour. Can be made the night before. Totally fine serving at room temperature for a potluck buffet.