Edamame Salad

  • 1 lb edamame, defrosted
  • 2 cups corn kernels, defrosted
  • 3 scallions, minced
  • 1 red bell pepper, small dice
  • ½ bunch cilantro leaves, minced
  • ¼ cup black sesame seeds
  • ¼ cup white sesame seeds
  • 6 TB orange juice
  • ½ TB sriracha sauce
  • 1 TB sesame oil
  • 1 TB rice wine vinegar
  • 1 TB honey
  • 1 TB miso
  • 1 TB vegetable oil
  • 1 TB tamari
  • ½ TB salt

From the cafe salad bar!

Blanch edamame briefly in boiling salted water. Drain and immediately plunge into a bowl of ice water to chill and stop the cooking.  Combine all the vegetables in a bowl. Add the edamame and toss well. Combine all ingredients for the dressing (starts with the orange juice) and mix well. Pour over dressing and fold to coat all vegetables with dressing.

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