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Edamame and Orange Salad

Edamame and Orange Salad

Ingredients

  • 1 package (10 or 12 ounces) frozen shelled edamame
  • 2 navel oranges
  • 1/2 cup finely diced red onion
  • 1/4 cup minced red bell pepper
  • 3 tablespoons rice vinegar
  • 2 tablespoons canola oil
  • 1 teaspoon reduced-sodium soy sauce
  • 1/2 teaspoon grated orange zest
  • 1/2 teaspoon peeled and grated fresh ginger
  • 1/4 cup fresh cilantro leaves

Prep Time:

Cook Time:

Serves:

4

Edamame beans are low in fat and an excellent source of protein, calcium, iron and B vitamins.

Recipe courtesy of Williams-Sonoma

Adapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).

Preparation

  1. Bring a saucepan three-fourths full of water to a boil. Add the edamame and cook according to the package instructions. Drain well. Set aside.
  2. Cut a thick slice off the top and bottom of each orange to reveal the flesh. Stand the orange upright on a cutting board. Following the contour of the fruit and rotating it with each cut, slice downward to remove the peel, pith and membrane. Holding the fruit over a bowl, cut along each side of the membrane between the sections, letting each freed section drop into the bowl. Cut each orange section crosswise into 3 or 4 pieces.
  3. In a salad bowl, combine the oranges, edamame, onion and bell pepper.
  4. In a small bowl, whisk together the rice vinegar, canola oil, soy sauce, orange zest and ginger until blended.
  5. Pour the dressing over the vegetables and stir gently to mix.
  6. Transfer to a serving bowl, garnish with the cilantro and serve.