Cooking In The Heart Of Virginia: Asian Edamame Salad - - ABC13

Asian Edamame Salad

Asian Edamame Salad
By: Chef Emerald Coleman


  • 1 12 oz. bag frozen Shelled Edamame
  • ½ Cup Snow peas, sliced on bias
  • ½ Cup matchstick Carrots
  • ½ Cup Red Bell pepper, ¼ inch dice
  • 2 Scallions, sliced on bias
  • ½ Cup sliced Almonds
  • 1 Tbsp Garlic Sambal Chili Paste
  • 2 Tbsp Sesame oil
  • 2 Tbsp Seasoned Rice vinegar


1. Fill a medium saucepan with water and bring to a rolling boil.  Add Edamame beans and boil for 4 to 5 minutes.  Drain and rinse with cold water.

2. Combine Chili Paste, Sesame oil, & Rice vinegar and mix well to create dressing.

3. Combine all ingredients in a mixing bowl and toss well to coat.

4. May be served cold or warmed.

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