Clean Eating Edamame Salad

KateL's Note:

Entered for safe-keeping. From Clean Eating, May/June 2009. This Japanese salad has a good proportion of protein to carbohydrates for a light lunch, but this will be more filling if served with brown rice. Nanami Togarashi can be found inthe Asian section of a supermarket or health food store, but red pepper flakes can be used as an emergency substitution.

• Total Time: 2 hrs 7 mins
• Prep Time: 2 hrs
• Cook Time: 7 mins

Ingredients:

Servings: 4

• 10 ounces frozen edamame , shelled (use only the "peas", not the "pod")
• 2 green onions , sliced
• 1 sheet nori , crumbled (seaweed)
• ¼ cup rice wine vinegar
• 1 tablespoon olive oil
• ¼ teaspoon sea salt
• ¼ teaspoon nanami togarashi (Asian seasoning blend)

Directions:

1. Cook edamame according to the directions on the package. Set aside.
2. In a medium bowl, combine edamame with onions and nori.
3. In a small bowl, whisk together vinegar, oil, salt and Nanami Togarashi. Add to the edamame mixture and combine thoroughly.
4. Refrigerate for 2-3 hours before serving for best results; can be kept in the refrigerator for up to 4 days.