Edamame and Radish Salad
Ingredients
-
1
cup
frozen edamame
-
1
small
red onion or shallot (about ΒΌ cup minced)
-
2
tablespoons
vinegar (white balsamic preferred)
-
to taste
kosher salt
-
a pinch
sugar
-
8 to 10
radishes (rinsed, tail trimmed, stem left intact)
-
2
tablespoons
olive oil
Instructions
- 1. Boil a pot of water and cook the edamame for about 2 minutes, then drain and cool under cold water.
- 2. Finely dice the onion or shallot and mix it with vinegar, a pinch of salt, and a pinch of sugar in a bowl; let it macerate for about 15 minutes.
- 3. Slice the radishes using a mandoline or knife, keeping the stem intact for easier handling.
- 4. Just before serving, combine the edamame, radishes, and onions in a bowl.
- 5. Add olive oil and toss to coat, adjusting salt to taste.
Nutrition Facts (estimated)
Servings
2 to 3
Calories
250
Total fat
14g
Total carbohydrates
20g
Total protein
12g
Sodium
200mg
Cholesterol
0mg
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