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Clean Eating Edamame Salad

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“Entered for safe-keeping. From Clean Eating, May/June 2009. This Japanese salad has a good proportion of protein to carbohydrates for a light lunch, but this will be more filling if served with brown rice. Nanami Togarashi can be found inthe Asian section of a supermarket or health food store, but red pepper flakes can be used as an emergency substitution.”
2hrs 7mins

Ingredients Nutrition

  • 10 ounces frozen edamame, shelled (use only the "peas", not the "pod")
  • 2 green onions, sliced
  • 1 sheet nori, crumbled (seaweed)
  • 14 cup rice wine vinegar
  • 1 tablespoon olive oil
  • 14 teaspoon sea salt
  • 14 teaspoon nanami togarashi (Asian seasoning blend)


  1. Cook edamame according to the directions on the package. Set aside.
  2. In a medium bowl, combine edamame with onions and nori.
  3. In a small bowl, whisk together vinegar, oil, salt and Nanami Togarashi. Add to the edamame mixture and combine thoroughly.
  4. Refrigerate for 2-3 hours before serving for best results; can be kept in the refrigerator for up to 4 days.

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