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Nutrition Facts
Serving Size 1 (107g) Recipe makes 4 servings The following items or measurements are not included below: 1/4 cup rice wine vinegar nanami togarashi
Calories 137
Calories from Fat 74		(54%)
Amount Per Serving		%DV
	Total Fat 8.3g	12%
	Saturated Fat 1.0g	5%
	Monounsaturated Fat 3.4g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 157mg		6%
Potassium 463mg		13%
Total Carbohydrate 8.4g		2%
	Dietary Fiber 3.2g	12%
	Sugars 0.2g
Protein 9.4g		18%
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Clean Eating Edamame Salad

Recipe #374360 | 2¼ hours | 2 hours prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: KateL
May 26, 2009

Entered for safe-keeping. From Clean Eating, May/June 2009. This Japanese salad has a good proportion of protein to carbohydrates for a light lunch, but this will be more filling if served with brown rice. Nanami Togarashi can be found inthe Asian section of a supermarket or health food store, but red pepper flakes can be used as an emergency substitution.

SERVES 4 (change servings and units)

Ingredients

10 ounces frozen edamame, shelled (use only the "peas", not the "pod")
2 green onions, sliced
1 sheet nori, crumbled (seaweed)
1/4 cup rice wine vinegar
1 tablespoon olive oil
1/4 teaspoon sea salt
1/4 teaspoon nanami togarashi (Asian seasoning blend)

Directions

1
Cook edamame according to the directions on the package. Set aside.
2
In a medium bowl, combine edamame with onions and nori.
3
In a small bowl, whisk together vinegar, oil, salt and Nanami Togarashi. Add to the edamame mixture and combine thoroughly.
4
Refrigerate for 2-3 hours before serving for best results; can be kept in the refrigerator for up to 4 days.