- Level: Easy
- Total: 57 min
- Prep: 25 min
- Inactive: 30 min
- Cook: 2 min
- 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
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.
