Name: Fresh Edamame Vegetable Salad
Prep time: 40 min
Total time: 40 min
Yield: 6-8 serving(s)
Ingredients: 2 cups shelled edamame beans (frozen and thawed are fine); 1 cup chopped cucumber (peeled or not, it's up to you); 2 tablespoons minced or chopped green bell peppers (or more to taste, I'm not fond of green bell pepper); 1/4 cup chopped red bell pepper; 1/4 cup yellow bell pepper; 2 tablespoons minced onions; 1 scallion, chopped; 1/2 cup diced celery; 1/2 cup sliced fresh mushrooms; 1/2-1 cup carrots or 1/2-1 cup baby asparagus, etc,your choice; 2 tablespoons vinegar; 1/4 teaspoon balsamic vinegar (optional); 3 tablespoons vegetable oil; 2 teaspoons soy sauce; 2 teaspoons lemon juice; 2 teaspoons dill weed; 2 tablespoons sesame seeds

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Recipe by Julesong

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Fresh Edamame Vegetable Salad created by PaulaG

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.

Ready In:: 40mins
Serves:
Units:

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ingredients

Salad
2 cups shelled edamame beans (frozen and thawed are fine)
1 cup chopped cucumber (peeled or not, it's up to you)
2 tablespoons minced or chopped green bell peppers (or more to taste, I'm not fond of green bell pepper)
¹⁄₄ cup chopped red bell pepper
¹⁄₄ cup yellow bell pepper
2 tablespoons minced onions
1 scallion, chopped
¹⁄₂ cup diced celery
¹⁄₂ cup sliced fresh mushrooms
¹⁄₂ - 1 1/2-1 cup carrots or 1/2-1 cup baby asparagus, etc,your choice
Dressing
2 tablespoons vinegar
¹⁄₄ teaspoon balsamic vinegar (optional)
3 tablespoons vegetable oil
2 teaspoons soy sauce
2 teaspoons lemon juice
2 teaspoons dill weed
2 tablespoons sesame seeds

directions

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

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RECIPE MADE WITH LOVE BY

@Julesong

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@Julesong

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"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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review by PaulaG

3/27/2010

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.

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photo by PaulaG

3/27/2010

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review by Lianna Banana

4/15/2007

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!

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tweak by Lianna Banana

4/15/2007

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!

Reply
creation by Julesong

1/24/2005

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.