I love edamame, but the mustard/vinegar dressing just didn't work for me.
Edamame with Mustard Vinaigrette
Randy Mayor; Melanie J. Clarke
Blanching the onion and celery mellows their flavors, so they don't overpower the edamame and tangy vinaigrette.
Yield: 6 servings (serving size: 1/2 cup)
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Amount per serving
- Calories: 124
- Calories from fat: 30%
- Fat: 4.1g
- Saturated fat: 0.5g
- Monounsaturated fat: 1.2g
- Polyunsaturated fat: 1.6g
- Protein: 8.6g
- Carbohydrate: 12.4g
- Fiber: 0.7g
- Cholesterol: 0.0mg
- Iron: 1.9mg
- Sodium: 295mg
- Calcium: 44mg
- 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.
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Edamame with Mustard Vinaigrette Recipe at a Glance
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