Recipe courtesy of Guy Fieri

Eddie's Mommy Salad

Name: Eddie's Mommy Salad
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H2M0.000S
Total time: P0Y0M0DT0H57M0.000S
Yield: 8 servings
Ingredients: 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

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Level: Easy
Total: 57 min

Prep: 25 min
Inactive: 30 min
Cook: 2 min

Yield: 8 servings

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Ingredients

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.