Edamame are green soybeans, usually found frozen in pods. They are a complete protein, so this make-ahead salad will appeal to vegetarians. It’s ideal for taking to a potluck barbecue, picnic or cottage and perfect when you have extra cooked corn.
Recipe and image are courtesy of Foodland Ontario.
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Serves 4
Dressing:
2 tbsp (25 mL) each rice vinegar, soy sauce and vegetable oil
1 tbsp (15 mL) minced gingerroot
1 tsp (5 mL) wasabi paste
1/4 tsp (1 mL) each salt and pepper
Salad:
1 package (1 lb/454 g) frozen edamame (soybeans in pods)
4 cups (1 L) shredded Ontario napa cabbage
2 cups (500 mL) cooked Ontario sweet corn (about 4 cobs)
2 Ontario carrots, grated
4 Ontario green onions, chopped
In small bowl, whisk together vinegar, soy sauce, oil, ginger, wasabi, salt and pepper. Set aside.
Cook frozen edamame according to package directions. Drain and rinse with cold water; remove soybeans from pods to make about 1-1/2 cups (375 mL) beans.
In large salad bowl, combine edamame, cabbage, corn, carrots and green onions; toss with dressing. Serve immediately.
Tip: If making ahead, toss all ingredients except cabbage. Cover and refrigerate until serving time, then add cabbage and toss again.
Nutritional Information:
1 serving
PROTEIN: 10 grams
FAT: 9 grams
CARBOHYDRATE: 32 grams
CALORIES: 247
HIGH SOURCE OF FIBRE
