Prep Time: 20 Minutes
Cook Time: 0 Minutes
Equipment
- Chef’s knife/Peeler/Cutting Board
- Spoon/Spatula
- Mixing Bowl or Pan
Ingredients
- Edamame Beans, Frozen, Shelled
- English Cucumber, Fresh, Diced
- Carrots, Fresh, Diced
- Onions, Fresh, Diced
- Cilantro, Fresh, Finely Chopped (or Parsley)
- Apple Cider Vinegar
- Olive Oil, Extra Virgin
- White Pepper
- Salt
Method
- Defrost edamame beans. Peel English cucumber, carrots and onions and dice in a uniformly small size. Wash and finely chop cilantro (or parsley).
- In a large bowl, combine all vegetables together and mix well with a spatula. Combine apple cider vinegar, olive oil, white pepper and salt, and set aside until ready to mix.
- Add remaining ingredients to the bowl, mix and refrigerate until service. Serve chilled in 70gm portions in a side dish or on a plate with an appropriate entrée (cold).
- Bulk: Portion into service dishes or leave in bulk for dining room service. Cold Plating: allow to cool and plate alone or as a side dish. Place on the cold side of the tray prior to service.
Garnish: Crushed nuts or fine chopped herbs
Food Accompany: Any appropriate entrée