Eddie's Mommy Salad

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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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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


  1. In a small glass bowl, combine all the dressing ingredients, whisking well with a fork to combine.
  2. 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.
  3. In a medium nonreactive bowl, combine the remaining vegetables and add the edamame and the dressing.
  4. Cover and refrigerate for at least 30 minutes, stirring occasionally. Transfer to a serving bowl and serve cold.

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