Edamame Asian Salad

For salad:

8-oz package frozen, shelled edamame, thawed

½ cucumber, chopped into small pieces

1 Tbls basil, chiffonade

1 cup shredded carrot

2 green onions, chopped with green tops

For dressing (Asian-style Vinaigrette [from The Sonoma Diet cookbook]):

¼ cup soy sauce

¼ cup lemon juice

2 tsp grated fresh ginger

1 tsp honey

1 tsp minced garlic (or 2 cloves, minced)

1 tsp toasted sesame oil

Combine all the salad ingredients in a medium-sized bowl. Whisk together the dressing ingredients in a small bowl until well combined. Add dressing to vegetables to taste. I used about half of the finished dressing. Refrigerate for several hours to combine the flavors.


One comment on “Edamame Asian Salad

  1. Pingback: Edamame Asian Salad « Teresa's Thoughts for Today

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