Wednesday, January 14, 2009

Asian Appetizers: Trial 1




We are trying to come up with an asian appetizer to go with our spicy tangerine beef (recipe to come tomorrow, hopefully!), so today we made this Edamame Salad, kind of. The colors are so pretty! We are still looking for the "perfect" recipe, but until then, this is something fun and a little different. I would imagine it to be good with some crockpot mongolian beef, since it is like slaw.
Just look at the pretty colors!

Our recipe, slightly adapted from here.

Edamame Salad


Ingredients:
***Edamame***
1 1/2 pounds frozen edamame
4 quarts water
2 tablespoons table salt

***Dressing***
1/4 cup rice wine vinegar
1 tablespoon vegetable oil
2 teaspoons light soy sauce
1 tablespoon honey
1 teaspoon lemon juice
1 1/2 teaspoon coarse salt
1/2 teaspoon white pepper
1 tablespoon finely minced shallot

½-3/4 c julienned carrots
½-3/4 c julienned jicama

Directions:
For the edamame: Add salt to water in a large stock pot. Bring to boil, and add edamame. Cook for five minutes and drain. Rinse immediately with cold water. Drain well and set aside.

For the dressing: In a large, non-reactive bowl, whisk vinegar, oil, soy sauce , honey, lemon juice, salt and white pepper.

Add drained edamame to bowl. Add carrots and shallot. Toss well to combine. Chill at least two hours to allow flavors to combine.

Bring to room temperature 30 minutes before serving.