Edamame Salad
1 pound shelled edamame
1 TBSP. sesame seed oil
1 TBSP. rice wine vinegar
2 TBSP. soy sauce
2 tsp. sweet chili sauce
1/4 c. toasted sliced almonds
2 green onions chopped
1/4 c. chopped basil
1/4 c. chopped mint
Boil the frozen edamame for three minutes. Drain and immerse
in cold water to stop cooking process. Mix remaining
ingredients in a bowl. Toss the edamame in the dressing
until well coated.
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