Edamame Cashew Salad with Asian Soy Dressing
2 lbs. edamame beans, shelled
1 ½ cups fresh corn kernels
1 cup red bell pepper, small diced
½ cup red onion, small diced
½ cup green onions, sliced on the bias (diagonally)
¼ cup black and white sesame seeds, optional
¼ to ½ cup cashews, toasted and rough-chopped
Asian Soy Dressing (see recipe below)
In a large mixing bowl, combine all ingredients together and toss with dressing until coated. Serve and enjoy.
Asian Soy Dressing Ingredients:
1 teaspoon fresh ginger, minced
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
1 teaspoon garlic, minced
½ teaspoon kosher salt
½ teaspoon pepper
Whisk all ingredients together in a mixing bowl; taste and adjust with salt and pepper as desired. Use entire amount for Tony’s Edamame Salad. Store in refrigerator for up to one week.
- The edamame must be thawed before removing from shell. To accelerate this process, you can blanch the pods in a pot of gently simmering water for about 3 minutes.
- For an attractive presentation, cut the red pepper and red onion into small dices, about the size of a pinky nail. Keep them smaller than the edamame beans, which are the star of the recipe.
- For added elegance, cut the green onions on a bias, or diagonally.
- Be creative and add different vegetables like carrots, broccoli and yellow or orange bell peppers.