For Diane in Houston, I made the Edamame Salad and loved it.
Thank you for posting it. The flavor
is wonderful. My changes and omissions follow, hope you
don't mind them Dianne.
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.
Chill before serving.
My NOTES:
Instead of boiling the edamame, I used one of the new Zip
Lock steaming bags and it worked wonderfully. I steamed them
for 7 minutes, them rinsed with the cold water.
I doubled the dressing ingredients, used 5 green onion, the
called for amount of almonds, except mine were garlic
flavored ones and omitted the basil and mint. I took it to a
party and it was gone in a jiffy with many requests for the
recipe.
Barb in San Diego
http://www.nancyskitchen.com
