Asian Edamame Salad

Asian Edamame Salad By: Chef Emerald Coleman


  • 112 oz. bag frozen Shelled Edamame
  • 1/2CupSnow peas, sliced on bias
  • 1/2Cupmatchstick Carrots
  • 1/2CupRed Bell pepper, 1/4 inch dice
  • 2Scallions, sliced on bias
  • 1/2Cup sliced Almonds
  • 1Tbsp Garlic Sambal Chili Paste
  • 2Tbsp Sesame oil
  • 2Tbsp Seasoned Rice vinegar


1. Fill a medium saucepan with water and bring to a rolling boil. {}Add Edamame beans and boil for 4 to 5 minutes. {}Drain and rinse with cold water.

2. Combine Chili Paste, Sesame oil, & Rice vinegar and mix well to create dressing.

3. Combine all ingredients in a mixing bowl and toss well to coat.

4. May be served cold or warmed.