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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.

version 1
frozen edamame + dried mango + dried cranberries + rice vinegar + mirin + sugar

version 2
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?

  1. bigjeff Mar 31, 2007 07:26 AM

    ok, gotta get to "work" (love this type of recipe, so easy!)

    culled from the above, let me try:

    edamame + red onion + mint + parsley + lemon juice + cucumber diced + dried apricot + dried cherry + dab of olive oil

    should be great, thanks for all the suggestions!

    1. PamelaD Mar 30, 2007 09:14 AM

      I like the combo of edamame and corn. I mix them together approx 1:1 then I have two favorite preps:
      1. sesame oil and rice vinegar then sprikles of shredded nori/seaweed and sea salt
      2. garlic oil and lots of minced fresh basil

      1 Reply
      1. re: PamelaD
        mamaciita Mar 30, 2007 09:32 AM

        I love corn and edamame; everyone loves this one:

        corn kernels
        halved grape tomatoes
        red onions

        red bell pepper
        queso fresco

        lime juice
        red wine vinegar
        red pepper flakes

        chipotle hot sauce (I have a homemade batch--sort of like the Tobasco version)

        PS I'll bet jicama would be good in there, too.

      2. hotoynoodle Mar 30, 2007 09:06 AM

        edamame, juliennned carrots, jicama and cucumbers, crystallized ginger that's pulverized, scallions, black sesame seeds, lots of fresh mint and cilantro, sesame oil, rice vinegar, sugar, squirt of fish sauce and red chili flakes.

        you can also puree the edamame with the above ingredients (and a little sake or water) and make spring rolls or wrap them in rice paper rolls and lettuce.

        2 Replies
        1. re: hotoynoodle
          bigjeff Mar 30, 2007 11:36 AM

          the crystallized ginger is great, the cucumber is great too. plus fresh herbs, which I don't usually do. this one sounds like a winner, thanks.

          1. re: hotoynoodle
            pamalamb Mar 30, 2007 12:24 PM

            The spring roll idea sounds awesome!

          2. paulj Mar 30, 2007 08:35 AM

            I just tried an edamame and avocado 'ceviche', adapted from an Ecuadorian recipe that uses chochos, lupine beans.

            Cooked beans and diced avocado (slightly underripe) are combined with a sauce made of
            orange and lemon juice
            hot sauce

            Like regular shrimp cebiche, this is served with cebolla encurtida (quick pickled red onion), and crisp sides like tostado (corn nuts) and popcorn.


            1. Regan B Mar 30, 2007 08:05 AM

              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.

              1. j
                Jeserf Mar 30, 2007 07:56 AM

                ...what about...
                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.

                1. l
                  lexpatti Mar 30, 2007 07:19 AM

                  These are great, I love edamame but add them to my salads rather then making them the highlight of a salad. I add them to tabouli salad or add to couscous.. What about adding some ramen noodles to give it an asian flare?

                  2 Replies
                  1. re: lexpatti
                    bigjeff Mar 30, 2007 07:52 AM

                    they are definitely the highlight, I was trying to stay away from adding starches but couscous might be nice, although the size and textural difference might be weird. the ramen noodles might get a bit limp tho, as the salad actually ends up more watery than I'd like.

                    1. re: bigjeff
                      lexpatti Mar 30, 2007 08:16 AM

                      don't cook the ramen noodles, I make an asian salad with ramen noodles but not cooked (they soften a bit with your dressing) but I see your point - edamame would still be lost in the noodles.

                  2. j
                    Jeserf Mar 30, 2007 07:12 AM

                    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!

                    3 Replies
                    1. re: Jeserf
                      bigjeff Mar 30, 2007 07:51 AM

                      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!

                      1. re: bigjeff
                        Jeserf Mar 30, 2007 07:52 AM

                        ah, well, I'm in DC. I suppose I could have my sister in Brooklyn send them to me, but then it turns into the same price as dean and deluca! hah

                      2. re: Jeserf
                        fayehess Mar 30, 2007 04:48 PM

                        try fairway for the dried guava. they have great prices for dried fruit including crystallized ginger which is delicious.

                      3. pamalamb Mar 30, 2007 06:56 AM

                        Those sound really good, I'm going to give them a try. My usual edamame salads consist of edamame + sesame oil + rice vinegar + lots of chopped cilantro. Sometimes some shredded red cabbage is added. Delicious, filling and healthy!

                        2 Replies
                        1. re: pamalamb
                          bigjeff Mar 30, 2007 07:50 AM

                          red cabbage, not a bad idea at all. I also like the combo because of the color differences.

                          1. re: bigjeff
                            pamalamb Mar 30, 2007 08:10 AM

                            And the shapes! The little oval edamame contrasts nicely with the long, thin strips of cabbage and little flecks of cilantro.

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