Edamame and Scallion Slaw with Orange-Lime Dressing

Note from Cheri: The recipe and text below are reprinted with permission from Dave's Dinners -- A Fresh Approach to Home-Cooked Meals by Dave Lieberman (2006 Hyperion Books). Here's a book that can help solve the perennial culinary conundrum -- "What to have for dinner?" TV Food network star Dave Lieberman turns his attention to the main meal of the day in this, his second book, and that's good news for anyone who's getting bored with the same old, same old. Lieberman uses fresh ingredients to create simple to prepare, economical dishes that pack a healthful, flavorful punch. Click here for our full review of this book, discount ordering links through Amazon.com, and another terrific recipe from Dave Lieberman.

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.

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 packages (1 pound each) prepared slaw mix 1 pound edamame, shelled, boiled in salted water fro 3 to 5 minutes, and drained 1 bunch scallions (about 6), thinly sliced

Serves 8 to 10 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.