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    You are in: Home / Recipes / Fresh Edamame Vegetable Salad Recipe
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    Fresh Edamame Vegetable Salad

    Fresh Edamame Vegetable Salad. Photo by PaulaG

    1/1 Photo of Fresh Edamame Vegetable Salad

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    40 mins

    0 mins

    Julesong's Note:

    This recipe is from my mother's newspaper clipping recipe collection, so I'm not quite sure when or where it actually came from... I suspect it's from the 70s. I've tweaked it here and there - it originally called for dry soybeans soaked overnight, but I love edamame and they're much more widely available now than they used to be. Prep time includes chilling.

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    Ingredients:

    Servings:

    Units: US | Metric

    Salad

    Dressing

    Directions:

    1. 1
      Combine the vegetables.
    2. 2
      Whisk together dressing ingredients.
    3. 3
      Combine vegetables and dressing well, and chill in refrigerator for at least 30 minutes before serving.

    Ratings & Reviews:

    • on March 27, 2010

      45

      This was enjoyed as a side to veggie burgers. We loved the crunch of the salad. It was reduced to 2 servings and made 3 nice servings along with the burgers. The optional vegetables were halved cherry tomatoes. The dressing was made with white wine vinegar and the balsamic. Something I will made again. Thank you for sharing.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 15, 2007

      55

      We loved this!I made some minor changes based on what I had on hand and dietary restrictions of some of the people to whom it was being served. The changes made are: I had several luscious red bell peppers on hand, so only used red instead of adding green and yellow bell peppers, and skipped the mushrooms because I didn't have any on hand. I also cooked the edamame for a few minutes, and blanched the asparagus. Some people in the group I was serving do not use vinegar, so I skipped the vinegar and balsamic vinegar and increased the lemon juice to 2 TBSP. I also used a saltless shoyu instead of regular soy sauce. The vegetable oil I used was extra virgin olive oil, and I used dried dill weed and toasted sesame seeds. This recipe is a keeper and we will be making this on a regular basis from now on!

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Fresh Edamame Vegetable Salad

    Serving Size: 1 (63 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 95.9
     
    Calories from Fat 76
    79%
    Total Fat 8.4 g
    12%
    Saturated Fat 1.1 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 125.9 mg
    5%
    Total Carbohydrate 4.3 g
    1%
    Dietary Fiber 1.4 g
    5%
    Sugars 1.3 g
    5%
    Protein 1.6 g
    3%

    The following items or measurements are not included:

    beans

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