Salads

Edamame Salad

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Edamame Salad

Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Course : Salad
Servings : 25 Portions
Calories : 60kcal

Equipment

  • Chef's Knife
  • Peeler
  • Cutting Board
  • Spoon
  • Spatula
  • Mixing Bowl or Pan

Ingredients 

  • 625 gm Edamame Beans frozen, shelled
  • 625 gm Cucumber fresh, diced
  • 250 gm Carrots fresh, diced
  • 150 gm Onions fresh, diced
  • 25 gm Cilantro fresh, finely chopped
  • 55 ml Apple Cider Vinegar
  • 50 ml Olive Oil extra virgin
  • ¼ tsp White Pepper
  • 1 tsp Salt

Instructions

  • 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

Notes