FRESH EDAMAME VEGETABLE SALAD

Fresh Edamame Vegetable Salad image

This recipe is from my mother's newspaper clipping recipe collection, so I'm not quite sure when or where it actually came from... I suspect it's from the 70s. I've tweaked it here and there - it originally called for dry soybeans soaked overnight, but I love edamame and they're much more widely available now than they used to be. Prep time includes chilling.

Provided by Julesong

Categories Soy/Tofu

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 17

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Ingredients

2 cups shelled edamame beans (frozen and thawed are fine)
1 cup chopped cucumber (peeled or not, it's up to you)
2 tablespoons minced or chopped green bell peppers (or more to taste, I'm not fond of green bell pepper)
1/4 cup chopped red bell pepper
1/4 cup yellow bell pepper
2 tablespoons minced onions
1 scallion, chopped
1/2 cup diced celery
1/2 cup sliced fresh mushrooms
1/2-1 cup carrots or 1/2-1 cup baby asparagus, etc,your choice
2 tablespoons vinegar
1/4 teaspoon balsamic vinegar (optional)
3 tablespoons vegetable oil
2 teaspoons soy sauce
2 teaspoons lemon juice
2 teaspoons dill weed
2 tablespoons sesame seeds

Steps:

Combine the vegetables.
Whisk together dressing ingredients.
Combine vegetables and dressing well, and chill in refrigerator for at least 30 minutes before serving.

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