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1/1 Photo of Fresh Edamame Vegetable Salad
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.
Units: US | Metric
Serving Size: 1 (63 g)
Servings Per Recipe: 6
The following items or measurements are not included: