Emeril's Edamame Salad
Browse the recipe Emeril's Edamame Salad
YIELD 6 to 8 servings
INGREDIENTS
| Dressing: | |
| 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 |
| Salad: | |
| 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 |
| 1 cup | fine julienne of green apple |
PREPARATION:
- 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.
This recipe appears in:
Salads