After our last Book Club, I had some edamame left over. I wanted to do something interesting with it, so on a whim I made a salad with shallot and dressing. Honestly, I wasn’t expecting much from it but it was really tasty! I’ve tweaked the dressing a bit and am sharing it with you.
I guess I should start with what edamame is for those of you that haven’t had it. It’s basically a young soybean, you suck the little beans out of the fuzzy pod. They are often served as an appetizer at Japanese restaurants, topped with a little salt. They are slightly chewy and are actually a good source of protein. The first time I had edamame I didn’t know you weren’t supposed to eat the pod (oops). The waitress bought out a bowl of the pods and my friend and I were both eating them whole. The pod was fuzzy and chewy and I kept thinking “why would someone want to eat this?” The waitress took pity on us and told us how to correctly eat them. You live and you learn! You should be able to find them at Trader Joe’s or any Asian market, we buy them from the frozen section at Costco. If you can find them already shelled, it will make this salad that much easier to prepare. The edamame I had was in the pod, so it was a bit tedious getting them all out.
ok, let’s get to the salad!
Follow the cooking instructions on the edamame and let is cool. Put the shelled edamame in a medium bowl and set that aside. Now you’ll make the dressing, you can make it in a small bowl or jar. Add the lemon juice, sesame oil, soy sauce, honey, and rice wine vinegar and blend it all together by whisking or shaking the jar.
Now add the shallot and let that sit for 5 minutes.
Then give the dressing a final stir and pour it over the edamame. Now stir it all together until all of the edamame is covered in dressing.
You can serve the salad now, or store it in the fridge for later.
This salad is tasty chilled or at room temp and is a great side to a sandwich for lunch or a roasted chicken breast for dinner.
- 2 cups shelled and cooked edamame beans
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon honey
- 1 tablespoon rice wine vinegar
- 1 small shallot minced, about 2 tablespoons
- Put the edamame in a medium bowl. Whisk together the lemon juice, sesame oil, soy sauce, honey, and rice wine vinegar until combined.
- Add the shallot and let that sit for 5 minutes.
- Give the dressing a final stir and pour it over the edamame.
- Stir until all of the edamame is covered in dressing. You can serve the salad now, or store it in the fridge for later.