In the mood for a simple, healthy snack? We recommend this edamame salad recipe.
1 pound edamame, (thawed if frozen)
1 red bell pepper, diced
1 red onion, diced
3 scallions, sliced
1 cup carrot
1/3 cup canola oil
1/4 cup rice wine vinegar
1 teaspoon sesame oil, toasted
1 1/2 teaspoons ginger, grated
1 clove garlic, minced or grated
1 tablespoon honey
1/8 teaspoon crushed red pepper
salt, to taste
black pepper, to taste
In a large bowl, toss together edamame, red bell pepper, red onion, scallions and carrots.
In a jar with a tight fitting lid (a mason jar works wonderfully for this) pour canola oil, vinegar, sesame oil, ginger, garlic, honey, red pepper flakes and salt and pepper. Replace lid and shake well until the dressing is well blended. Pour dressing over vegetables and toss to coat. Serve!
Extra Edamame Salad can be refrigerated for up to 3 days.