Recipe by Leslie in Texas
Healthy edamame in a tangy vinaigrette. Blanching the celery and onion mellows their flavors so they don't overpower the other ingredients. Originally from a Cooking Light magazine. A delicious side salad that's so good for you!
Top Review by brokenburner
I love edamame; somehow, it just seemed like the red onion and celery shouldn't be there!! I didn't use the oil, and I used a teaspoon of dried parsley. If I'd make this again, I'd scale back on the other ingredients so that the edamame can be more front and center. Thanks for posting!
- 1 1⁄2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1⁄2 teaspoon sea salt or 1⁄2 teaspoon salt
- 1 teaspoon extra virgin olive oil
- 1 lb frozen shelled edamame, thawed
- 1 cup thinly sliced red onion
- 1⁄2 cup finely chopped celery
- 1 tablespoon fresh parsley
Directions See How It's Made
- Combine first 3 ingredients in a large bowl, stirring with a whisk.
- Add oil, whisking until well blended.
- Cook edamame in boiling water for 4 minutes.
- Add onion and celery and cook an additional 1 minute.
- Drain well.
- Add edamame mixture to vinaigrette; toss well to coat.
- Stir in parsley.
- Chill at least 1 hour and serve.