Eddie’s Mommy Salad

2018-01-07
  • Yield : 8 servings
  • Prep Time : 25m
  • Cook Time : 2m
  • Ready In : 57m
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Ingredients

  • 1/4 cup rice vinegar
  • 1 tablespoon wasabi powder
  • 1/4 cup soy sauce
  • 1/4 cup olive oil
  • 2 teaspoons sugar
  • 1 tablespoon minced shallots
  • 1 tablespoon minced pickled ginger
  • 1 tablespoon hot sauce (recommended: Sriracha)
  • 1 pound shelled edamame
  • 1/2 cup small diced red bell pepper
  • 1/2 cup small diced daikon radish
  • 1/2 cup small diced jicama
  • 1/2 cup sliced green onions
  • 1/2 cup diced English cucumber

Method

Step 1

In a small glass bowl, combine all the dressing ingredients, whisking well with a fork to combine.

Step 2

Bring a large pot of water to a boil over medium heat and add the edamame. Blanch for 2 minutes. Drain and add to the bowl with the dressing.

Step 3

In a medium nonreactive bowl, combine the remaining vegetables and add the edamame and the dressing.

Step 4

Cover and refrigerate for at least 30 minutes, stirring occasionally. Transfer to a serving bowl and serve cold.

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