Edamame Salad

Craving a crunchy, fresh salad, I threw this together the other night. So simple and satisfying. Delightful on its own; but would be awesome alongside a soy-glazed fish.

Edamame Salad (V)
6 vegetable potstickers
1/2 c. (heaping) shelled edamame (aka steamed soybeans, usually found in the frozen section)
1 red bell pepper, seeded, and diced
1/2 seedless cucumber, diced
3 scallions, chopped (I used red onion, as I was out of scallions, but trust me, scallion is better)

Lightly steam potstickers according to package instructions. Once soft; but not mushy, rinse in cool water and set aside. In a large bowl, mix edamame, pepper, cucumber and scallions. Chop the postickers (its ok if the fillings get messy, we want it to mix in) and add to the vegetables. Stir to combine.  In a separate small bowl, mix dressing:
(eyeball measurements)
~ 1 tbs peanut butter
~ 2 tbs rice wine vinegar
~ 1 tbs lime juice
~ 2 tbs soy sauce
~ dash of garlic powder and dash of ginger powder
~ 1 tbs cilantro paste (or fresh cilantro leaves)
Whisk ingredients thoroughly, pour vegetables and mix well.

Allow salad to refrigerate for at least an hour. Serve with chopped peanuts or almonds. Serves 2.


One Comment Add yours

  1. Jen says:

    Sometimes your photos get so close into that food, I feel like I’m in your mouth.

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