improve my edamame salad
- bigjeff Mar 30, 2007 06:21 AM
so I've had a request to bring an edamame salad to a dinner party and I've made this twice now for the same crowd, and they seem to love it. but I can't leave well enough alone, and wondering if anyone has improvements or variations to my very simple salad.
frozen edamame + dried mango + dried cranberries + rice vinegar + mirin + sugar
frozen edamame + dried guava + dried currants + sesame oil + apple cider vinegar + sugar
anyway, I want to make a different one because, well, just because. any thoughts out there?
where do you get your dried guava? I can only find it at Dean and Deluca and they are charging like $25 a pound.
I've never thought of making edamame salad and using that for lunch. I've made quinoa salad and put edamame in it...but i'll have to try yours as a side to a lunch or something!
I pick up that stuff in Flushing; the stores that sell ginseng and other dried medicinals also carry dried fruits and meats of all kinds, I picked them up last time from a place right on Main Street, about a block away from the corner of Main Street and Roosevelt Avenue. And, its cheap!
edamame, small dices of red onion or shallot, fresh mint and parsley, fresh lemon juice, dried appricot slices, dices of cucumber and toasted pine nuts? I've done that in my quinoa salad that I add edamame to, so you could just omit the quinoa. I have also swapped the pine nuts for dices of feta.
Shelled edamame go really well with cooked wild rice in a cool salad. Maybe edamame, wild rice, scallions, jicama, orange supremes (segments w/out the membrane) and a little vinaigrette with rice vinegar, mirin, orange juice, and a tiny bit of sesame oil and chile paste.