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Edamame and Scallion Slaw
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By Dave Lieberman
Posted July 23rd, 2007
This article is reprinted with permission from DAVE'S DINNERS: A FRESH APPROACH TO HOME-COOKED MEALS, by Dave Lieberman, (2006, Hyperion)
DAVE'S DINNERS: A FRESH APPROACH TO HOME-COOKED MEALS
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Servings: 10
Author Notes: Edamame is the Japanese word for soybean and they're incredible! They're rich, yet light, firm, yet chewy, one of the few vegetables I know so full of contradictions. I first tried these in Hawaii at a Japanese restaurant. They were served in the pod and seasoned with tons of salt. I fell in love. Here, I just use the beans. You can buy them just like that, usually in the frozen or refrigerated section of the market.
Ingredients:

For the Dressing:
1/4 cup olive oil
1 tablespoon whole grain Dijon mustard
juice of 2 large navel oranges
juice of 1 lime
2 tablespoons red wine vinegar
salt and freshly ground black pepper

For the Salad:
2 pounds prepared cole slaw mix
1 pound edamame, shelled, boiled in salted water fro 3 to 5 minutes, and drained
1 bunch scallions , thinly sliced

Instructions: Combine the dressing ingredients in a bowl and whisk to combine. Combine the slaw, edamame, and scallions in a serving bowl. Toss with the dressing and serve.

If not serving immediately, cover the salad with a moist paper towel or clean kitchen towel and refrigerate until ready to serve. Dress the salad just before serving.



 

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