RECIPE
Blanching the onion and celery mellows their flavors, so they don't overpower the edamame and tangy vinaigrette.
Yield
6 servings (serving size: 1/2 cup)
Ingredients
1 1/2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon sea salt
1 teaspoon extra-virgin olive oil
1 pound frozen shelled edamame, thawed
1 cup thinly sliced red onion
1/2 cup finely chopped celery
1 tablespoon chopped fresh parsley
Preparation
Combine first 3 ingredients in a large bowl, stirring with a whisk. Add oil, stirring with a whisk until well combined.
Cook edamame in boiling water 4 minutes. Add onion and celery; cook 1 minute. Drain well. Add edamame mixture to vinaigrette; toss well to coat. Stir in parsley. Chill 1 hour.
Nutritional Information
Calories:124 (30% from fat)
Fat:4.1g (sat 0.5g,mono 1.2g,poly 1.6g)
Protein:8.6g
Carbohydrate:12.4g
Fiber:0.7g
Cholesterol:0.0mg
Iron:1.9mg
Sodium:295mg
Calcium:44mg
Japanese cooking@home
by cooking lover
