Prep 2 hrs
Cook 7 mins
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.
- 10 ounces frozen edamame, shelled (use only the "peas", not the "pod")
- 2 green onions, sliced
- 1 sheet nori, crumbled (seaweed)
- 1⁄4 cup rice wine vinegar
- 1 tablespoon olive oil
- 1⁄4 teaspoon sea salt
- 1⁄4 teaspoon nanami togarashi (Asian seasoning blend)
- Cook edamame according to the directions on the package. Set aside.
- In a medium bowl, combine edamame with onions and nori.
- In a small bowl, whisk together vinegar, oil, salt and Nanami Togarashi. Add to the edamame mixture and combine thoroughly.
- Refrigerate for 2-3 hours before serving for best results; can be kept in the refrigerator for up to 4 days.
The taste of the edamame is bright and flavorful. I enjoyed it tonight at dinner and will be having it for lunch tomorrow. Couldn't find the nanami togarashi anywhere and used red pepper flakes as KateL suggested. Also added a touch of wasabi powder. Made it for Photo Tag game. Thank you KateL for sharing and for keeping us healthy:)