This salad went great with the Asian Pork Tenderloin but would also be great just as a healthy light snack. It's light but flavorful and the edamame makes it very nutritious. I changed up the veggies based on what I had in the fridge using carrot, chayote, apple and snow peas all thinly julienned and I used all regular rice wine vinegar. I posted the original recipe so you can see how versatile this is.
Recipe: Edamame Salad
Recipe courtesy Emeril's Food of Love Productions, 2008
Show: Emeril Green
Episode: Keysha Gamor Chicken Troubles
Yield: 6 to 8 servings as a side dish.
2 tablespoons brown rice vinegar
2 tablespoons rice wine vinegar
1 1/2 teaspoons sesame oil
1 teaspoon fish sauce
1 teaspoon soy sauce
1 teaspoon Sriracha Hot Sauce
1/2 pound frozen edamame, cooked according to package directions and cooled
2 cups fine julienne of carrot
2 cups fine julienne of Daikon radish (optional)
1 cup fine julienne of green apple
In a small bowl, combine all ingredients for the dressing. Set aside. In a nonreactive mixing bowl, combine the edamame, carrot, Daikon, and apple. Add the dressing and toss to blend.