Tahoe recipe: Edamame salad — gearing up for Memorial Day weekend
Special to the Bonanza
With Memorial Day weekend fast approaching and your man already greased up (when is he not?) and ready to grill, it might be a good time to consider what you can serve on the side to off-set the slabs of barbecue.
I’m not telling you to throw out the corn on the cob (you need to maintain the peace) or the baked beans (not of the “peace” family) but there are healthy, down-right delicious options out there.
Enter the edamame. This high-protein vegetable is actually an immature soybean but, if you ask me, it is a very grown-up choice if you factor in its nutritional value.
Edamame are packed with B vitamins and we all know those go really well with Margaritas — at least the day after Margaritas.
This salad has a great nutty taste courtesy of the almonds, combined with the sweetness of cranberries, honey and rice wine vinegar. The wild rice makes it a kind of up-scale pasta salad.
Note I did not say potato salad. You can still serve your famous potato salad. Memorial Day is all about keeping the peace.
Edamame salad ingredients:
1/2 cup blanched slivered almonds
2 tablespoons white sesame seeds
4 cups cooked wild rice (you can always buy the microwavable bags if you are pressed for time.)
3 medium scallions, thinly sliced
2 cups shelled (meaning out of the pods) cooked edamame, thawed if frozen
2 medium carrots, peeled and diced
1/2 cup Craisins®
3 tablespoons olive oil
2 tablespoons toasted sesame oil
1/4 cup rice vinegar, plus more as needed
2 teaspoons honey
Freshly ground black pepper
Place the almonds in a medium frying pan over medium heat and toast, stirring often, until golden brown (do not let the nuts burn), about 8 to 10 minutes. Transfer to a large heatproof bowl. Add the sesame seeds to the pan and toast, stirring often, until golden brown, about 2 to 3 minutes.
Transfer to the bowl with the almonds. Add the rice, scallions, edamame, carrots, and Craisins® to the bowl with the almonds and sesame seeds and toss to combine.
Whisk the olive oil, sesame oil, rice vinegar, honey, and a pinch salt and pepper in a medium bowl until combined. Drizzle over the rice mixture and toss to combine. Taste and season as needed with more salt, pepper, and vinegar.
Cover and chill for at least one hour before serving.
Somehow, somewhere, the measurements for the salad portion of my Lomi Lomi salad recipe from last week were lost in cyberspace. There is an alien out there right now doing a Lomi. I have been responding to Lomi emails for two weeks. I am going loco with the Lomi requests!
The measurements are as follows:
1/4 cup chopped fresh cilantro
2 plum tomatoes, seeded and diced
4 scallions, thinly sliced
1 jalapeno or serrano pepper, seeded and diced
1 tablespoon vegetable oil
2 teaspoons toasted sesame oil
Juice of 1 lime
Simone Grandmain is an internationally published travel and food writer who currently calls Truckee-Tahoe home. She welcomes your recipes, kitchen “must-haves” and food news at email@example.com.
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