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Edamame Salad

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lrebetsky0423 May 23, 2007 10:35 AM

I could've sworn there was a recipe for this posted a few weeks ago. I did a search but came up with nothing. Anyone recall what I'm thinking of?

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  1. PamelaD RE: lrebetsky0423 May 23, 2007 10:38 AM

    I have two fav edamame salad recipes, both are a mix of 1:1 corn kernals: edamame, cooked, then chilled.
    dressing one: rice vinegar, sesame oil, sprinkle of seaweed
    dressing two: white vinegar, garlic oil, chopped basil
    Great summer dishes!

    1 Reply
    1. re: PamelaD
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      lrebetsky0423 RE: PamelaD May 23, 2007 10:40 AM

      Thanks Pam!

      I think I also found this one here:

      Edamame Salad:

      edamame - just the pods
      red cabbage - shredded
      cucumbers - diced
      sesame oil
      rice vinegar or lime juice for acidity
      lots of chopped cilantro

      any idea on the amounts for the dressing ingredients you've posted?

    2. puppymomma RE: lrebetsky0423 May 23, 2007 11:04 AM

      There was a recent blog posting on 101 cookbooks for a nice edamame salad. I made it withoiut the greens and it was tasty. http://www.101cookbooks.com/archives/001353.html

      Meryl
      http://theoccasionalcook.blogspot.com/

      1 Reply
      1. re: puppymomma
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        lrebetsky0423 RE: puppymomma May 23, 2007 12:30 PM

        That sounds good. We just got some good maple syrup from the Va. Farmer's Market so that will work nicely. Also, the first recipe I've seen using sweetness to balance out the tang of the vinegar. If no one posted about that it would've been one of my next questions. However, I did come back with another question anyway. Do you all think that this is something that could be made the night before and refrigerated or would it be best made just before serving?

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        LaurainCT RE: lrebetsky0423 May 23, 2007 01:13 PM

        I've been making an edamame dish that started out as a warm side dish, but it's great at room temperature, so I've been making large quantities and bringing it to work for lunch.

        1 bag TJ's frozen Soyccotash (edamame, corn and red peppers)
        1 small onion, diced
        2 cloves garlic
        2 smallish zucchini, sliced
        1 pint grape tomatoes, halved

        Saute it all together with some salt & pepper, and stir in a spoonful of basil pesto at the end. Yum!

        2 Replies
        1. re: LaurainCT
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          lrebetsky0423 RE: LaurainCT May 24, 2007 04:15 AM

          That sounds good too!

          1. re: lrebetsky0423
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            lrebetsky0423 RE: lrebetsky0423 May 26, 2007 12:05 PM

            Bumping to ask another question. Would this salad be okay made a day ahead or should I make it just before serving? I would think that if I made it a da ahead it would allow the flavors to merry a little. Also, if made a day or a few hours ahead would it be best at room temp. or cold from the fridge?

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