Edamame and Scallion Slaw - - FabulousFoods.com

Printer Friendly

RSS Feed

Bookmark

Home

Edamame and Scallion Slaw

Rate it!
Votes (1) | Comments (0)

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

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.