Edamame with Mustard Vinaigrette

Edamame with Mustard VinaigretteRecipe
Randy Mayor; Melanie J. Clarke
Blanching the onion and celery mellows their flavors, so they don't overpower the edamame and tangy vinaigrette.


6 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 124
Caloriesfromfat 30 %
Fat 4.1 g
Satfat 0.5 g
Monofat 1.2 g
Polyfat 1.6 g
Protein 8.6 g
Carbohydrate 12.4 g
Fiber 0.7 g
Cholesterol 0.0 mg
Iron 1.9 mg
Sodium 295 mg
Calcium 44 mg


1 1/2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon sea salt
1 teaspoon extra-virgin olive oil
1 pound frozen shelled edamame, thawed
1 cup thinly sliced red onion
1/2 cup finely chopped celery
1 tablespoon chopped fresh parsley


Combine first 3 ingredients in a large bowl, stirring with a whisk. Add oil, stirring with a whisk until well combined.

Cook edamame in boiling water 4 minutes. Add onion and celery; cook 1 minute. Drain well. Add edamame mixture to vinaigrette; toss well to coat. Stir in parsley. Chill 1 hour.