Prep 10 mins
Cook 10 mins
The traditional Asian flavors of ginger, sesame oil, rice vinegar and soy sauce set the stage for edamame and corn in this chilled salad. Adapted from a recipe in The Complete Soy Cookbook by Paulette Mitchell, Macmillan 1998
- 1⁄3 cup rice vinegar
- 1 teaspoon sugar
- 2 tablespoons low sodium soy sauce
- 1 teaspoon sesame seeds, toasted
- 1 teaspoon sesame oil
- 1⁄2 teaspoon minced garlic
- 1 teaspoon minced gingerroot
- 2 cups cooked and shelled edamame
- 1 cup corn
- 1⁄4 cup diced red bell pepper
- 4 large lettuce leaves
- Whisk dressing ingredients together; adjust seasonings to taste. Set aside.
- Add the corn and bell pepper to the edamame, toss with dressing. Serve on lettuce greens.
- Makes 4 servings.
- To toast sesame seeds, place in dry skillet over medium heat. Shake gently until seeds begin to pop and turn golden brown. Cool.
This was delightful! So light and fresh. Love the sweetness of the dressing. It's a keeper--thanks,msliny!
This salad is outatanding. Very delicate and beautifully balanced. The Oriental flavors are fresh and lively - I can hardly stop eating it!
Love the Asian flavors with this vinaigrette! Tasted like a salad you would get in an oriental restaurant. Very good, balanced!!! I used 3 little red fresno peppers instead of a red bell pepper because they are a little hotter and a lot cheaper. Thanks for posting, will make again!!