Recipe: Edamame Salad with Radish

Note: This is a modified version of a recipe by Cynthia Sass, RD, that first appeared in Prevention (Aug 05).

Serves 4

2 cups cooked, shelled edamame
1/3 cup sliced scallions
1 cup, or one bunch, diced celery
4 large radishes, finely chopped
1 cucumber, diced

1/4 cup rice wine vinegar*
1 1/3 tbsp canola oil
Juice from 1 large lemon
3 tbsp honey
1 1/2 tsp black pepper (or to taste)

Prepare first five ingredients, and mix in a large bowl. Then whisk remaining ingredients together, pour over edamame mixture, and toss to coat. Cover and chill for half an hour before serving.  Keeps for several days.

*The recipe calls for rice wine vinegar, but we’ve used the more readily available rice vinegar with good results.  The two are slightly different, however: here’s an explanation.