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.
- 473.18 ml shelled edamame beans (frozen and thawed are fine)
- 236.59 ml chopped cucumber (peeled or not, it's up to you)
- 29.58 ml minced or chopped green bell peppers (or more to taste, I'm not fond of green bell pepper)
- 59.14 ml chopped red bell pepper
- 59.14 ml yellow bell pepper
- 29.58 ml minced onions
- 1 scallion, chopped
- 118.29 ml diced celery
- 118.29 ml sliced fresh mushrooms
- 118.29-236.59 ml chopped or diced fresh broccoli or 118.29-236.59 ml cauliflower or 118.29-236.59 ml zucchini or 118.29-236.59 ml carrots or 118.29-236.59 ml baby asparagus, etc,your choice
- 29.58 ml vinegar
- 1.23 ml balsamic vinegar (optional)
- 44.37 ml vegetable oil
- 9.85 ml soy sauce
- 9.85 ml lemon juice
- 9.85 ml dill weed
- 29.58 ml sesame seeds
- Combine the vegetables.
- Whisk together dressing ingredients.
- Combine vegetables and dressing well, and chill in refrigerator for at least 30 minutes before serving.
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.
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!