Chinese Edamame Salad
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 heads romaine lettuce, chopped
- 1 package frozen edamame, prepared according to package instructions
- 1/4 cup sesame seeds, toasted
- 1/4 cup slivered almonds, toasted
- 1/2 cup chopped green onions
- Crispy wonton skins or crispy chow mein noodles for garnish
- Mandarin oranges, optional, for garnish
First, prepare the salad dressing by whisking together all of the dressing ingredients in a small bowl. Set aside.
Next, prepare the salad. Toss together the prepared salad ingredients in a large bowl using salad tongs.
Top individual portions with dressing and serve.
This salad was good but not great.The dressing was flavorful--I'm a big fan of rice vinegar--and the different components added varying types of crunch. Unfortunately, the dressing was a little too salty. I'll plan to leave the salt out of the dressing next time.Accessibility:
I couldn't find wonton skins at our usual grocery store, so we bought crispy chow mein noodles instead. Several ingredients in this salad are on the expensive side; however, we were happy to find larger, less expensive quantities of pre-toasted(!) sesame seeds in the international aisle, as opposed to the more expensive, smaller quantities in the spice aisle.Ease of Preparation:
Once the salad components are chopped/steamed/toasted, this recipe is as simple as it gets.Non-vegan friendliness:
This salad was tasty, but it wasn't quite satisfying as an entrée. Next time, I'll serve this as a starter course paired with something light yet more substantial for the main dish.