Celery Slaw With Edamame

Food & Wine. Skip the bean-shelling step by purchasing shelled edamame.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 4  large  tender celery ribs
• 2  tablespoons  coarsely chopped celery leaves
• 2  cups  frozen edamame, in their pods (soybeans)
• 2  scallions, white and tender green parts, thinly sliced on the diagonal
• 1⁄4 cup cilantro leaf
• 1  tablespoon  torn mint leaf
• 1  tablespoon fresh lime juice
• 1  tablespoon canola oil
•  sea salt

Directions

1. In a food processor or with a sharp knife, slice the celery as thinly as possible.
2. Put the celery in a bowl of ice water and crisp for 15 minutes.
3. Drain and pat dry. Wipe out the bowl and return the celery to it.
4. In a medium saucepan of boiling water, cook the soybeans for 5 minutes.
5. Drain and refresh under cold water. Shell the soybeans and pat dry.
6. Add the soybeans, scallions, cilantro, mint and celery leaves to the celery and toss well.
7. In a bowl, whisk the lime juice with the oil. Pour the dressing over the vegetables, season with salt, toss and serve.
8. Make Ahead: The recipe can be prepared through Step 1 and refrigerated for 4 hours.