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      Asian Edamame Salad

      Asian Edamame Salad By: Chef Emerald Coleman

      Ingredients:

      • 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

      Directions:

      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.

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