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EDAMAME & SCALLION SLAW WITH ORANGE LIME DRESSING

Dave's Dinners: A Fresh Approach To Home-Cooked Meals
by Dave Lieberman

Edamame is the Japanese word for soybean and they're incredible! They're rich yet light, firm yet chewy, one of the few vegetables I know so full of contradictions. I first tried these in Hawaii at a Japanese restaurant. They were served in the pod and seasoned with tons of salt. I fell in love. Here, I just use the beans. You can buythem just like that, usually in the frozen or refrigerated section of the market.

For the Dressing

 1/4 cup olive oil
• 1 tablespoon whole grain Dijon mustard
• Juice of 2 large navel oranges
• Juice of 1 lime
• 2 tablespoons red wine vinegar
• Salt and freshly ground black pepper
 

For the Salad

• 2 (1-pound) packages prepared slaw mix
• 1 pound edamame, shelled, boiled in salted water for 3 to 5 minutes, and drained
• 1 bunch scallions (about 6), thinly sliced
 

Directions

Combine the dressing ingredients in a bowl and whisk to combine. Combine the slaw, edamame, and scallions in a serving bowl.

Toss with the dressing and serve.

If not serving immediately, cover the salad with a moist paper towel or clean kitchen towel and refrigerate until ready to serve.
Dress the salad just before serving.