Asian-Style Edamame and Corn

"The traditional Asian flavors of ginger, sesame oil, rice vinegar and soy sauce set the stage for edamame and corn in this chilled salad. Adapted from a recipe in The Complete Soy Cookbook by Paulette Mitchell, Macmillan 1998"
 
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photo by ChefLee photo by ChefLee
photo by ChefLee
Ready In:
20mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Whisk dressing ingredients together; adjust seasonings to taste. Set aside.
  • Add the corn and bell pepper to the edamame, toss with dressing. Serve on lettuce greens.
  • Makes 4 servings.
  • To toast sesame seeds, place in dry skillet over medium heat. Shake gently until seeds begin to pop and turn golden brown. Cool.

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Reviews

  1. This was delightful! So light and fresh. Love the sweetness of the dressing. It's a keeper--thanks,msliny!
     
  2. This salad is outatanding. Very delicate and beautifully balanced. The Oriental flavors are fresh and lively - I can hardly stop eating it!
     
  3. Love the Asian flavors with this vinaigrette! Tasted like a salad you would get in an oriental restaurant. Very good, balanced!!! I used 3 little red fresno peppers instead of a red bell pepper because they are a little hotter and a lot cheaper. Thanks for posting, will make again!!
     
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