Eddie's Mommy Salad

Total Time:
57 min
Prep:
25 min
Inactive:
30 min
Cook:
2 min

Yield:
8 servings
Level:
Easy

Ingredients
  • Dressing:
  • 1/4 cup rice vinegar
  • 1 tablespoon wasabi powder
  • 1/4 cup soy sauce
  • 1/4 cup olive oil
  • 2 teaspoons sugar
  • 1 tablespoon minced shallots
  • 1 tablespoon minced pickled ginger
  • 1 tablespoon hot sauce (recommended: Sriracha)
  • 1 pound shelled edamame
  • 1/2 cup small diced red bell pepper
  • 1/2 cup small diced daikon radish
  • 1/2 cup small diced jicama
  • 1/2 cup sliced green onions
  • 1/2 cup diced English cucumber
Directions

In a small glass bowl, combine all the dressing ingredients, whisking well with a fork to combine.

Bring a large pot of water to a boil over medium heat and add the edamame. Blanch for 2 minutes. Drain and add to the bowl with the dressing.

In a medium nonreactive bowl, combine the remaining vegetables and add the edamame and the dressing.

Cover and refrigerate for at least 30 minutes, stirring occasionally. Transfer to a serving bowl and serve cold.


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