INGREDIENTS:
(see recipe)
Celebrate Soy Food Month!
courtesy of the American Institute for Cancer Research (AICR)
Edamame may seem difficult to pronounce, but they’re exceptionally easy to eat. Originating in Japan, these sweet-tasting soybeans make an excellent meat substitute. Soy remains the highest quality, non-animal protein, offering 11 grams of protein and 4 grams of fiber in every half-cup. Like other soy foods, edamame may help lower cholesterol and protect against heart disease. Begin your edamame experience with this colorful spring salad.
Edamame and Orange Salad
2 cups Edamame, frozen, shelled
2-3 Red Radishes, trimmed, diced
½ cup Cucumber, diced, seeded
½ cup Red Bell Pepper, chopped
½ cup Scallions, chopped, white & green parts
1 Orange, membranes removed, rind reserved
1 Tbsp Rice Vinegar
1 tsp Soy Sauce, reduced-sodium
1 Tbsp Canola Oil
1 Tbsp Orange Juice (preferably fresh)
Salt
Black Pepper, freshly-ground
¼ cup Cilantro Leaves, chopped
In large pot of boiling water, cook edamame according to the package directions. Drain in colander, running cold water over the beans to cool them. Drain well and transfer edamame to mixing bowl.
Add radishes, cucumber, red pepper and scallions. Toss lightly to mix and divide evenly among 4 salad plates. Separate individual segments of orange. Arrange orange segments on top of salad.
Grate 2 teaspoons of zest from the top, orange layer of the reserved orange rind. In small bowl, whisk together zest with vinegar, soy sauce, oil and orange juice. Season to taste with salt and pepper. Drizzle dressing over salad. Sprinkle cilantro on top and serve immediately.
Makes 4 servings.
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