Danni Ashe Danni In Depth

edamame salad with crunchy vegetables and miso vinaigrette

Earlier this year, I mentioned my intention to interest me more soy. Why? Just because the soybean is often called the "meat of the fields," provides more protein than any other legume and is low in fat, in addition to other nutritional extensively described by food experts.

The salad recipe that I propose today can taste the soy in three different forms: Soy germ (also known as bean sprouts or sprouted beans) found in all supermarkets, the edamame (Japanese name for the soybean that is harvested while it is immature) more easily available in the freezer section and miso paste is salty and very rich in protein, made from fermented soy beans which is sometimes added grains such as rice or barley. Generally, more dark miso is (misos red or brown), it is more salty, the misos white and yellow are milder in taste. You can buy miso in natural food stores. It can be refrigerated in an airtight container for over a year.

To achieve this salad of edamame and vegetables, I am inspired by a recipe taken from Soya Health: Cooking with Soybeans, allowing me a few small changes. First, I reduced the proposed amount of edamame and this proved a good decision. Then adding other crisp vegetables also contributed to the pleasure of tasting. Finally, the dressing tasty, different and perfectly balanced has helped make this dish a real treat. It may be appropriate in many vegetables such as salads, among other things, a salad of broccoli, cauliflower and carrots. What I especially liked the dressing, is that while very tasty, it was not very salty since the day after the vegetables still had a nice outfit. This tasty recipe

, I'll do it again, for sure! I like to think it will become a classic in my family.

The taste of miso paste is reminiscent of soybeans. The shiro miso Miso is probably the easiest to incorporate into your diet, because its flavor is less pronounced than other misos more colorful. He helped make the dressing given absolutely delicious. To keep the miso, remove the plastic wrap over the dough to create a barrier between air and product.

Left at the bottom of the picture, there are bean sprouts, and their right edamame beans .

salad edamame crunchy vegetables and miso vinaigrette

4 to 6 servings 1 cup (130 g) edamame frozen (I used those already shelled, but the whole will be fine, if the Scots)
1 cup (75 g) bean sprouts (sprouted beans or beans)
2 stalks celery, chopped
1 small red pepper, sliced into strips and cut in half if the tabs are too long
1 large carrot, cut in Japanese mandolin with the largest blade
1 zucchini, the green and a little white part, cut as
carrots 2 onions 3 tablespoons chopped green
tablespoon chopped fresh parsley ¾ c.
tsp sugar (not eliminate)


Vinaigrette ¼ cup (60 g) white miso (shiro)
3 c. tablespoons rice vinegar 2 tablespoons
Tea tahini (available in health food stores but also at the supermarket)
¼ cup (60 ml) water

First, cook the edamame . To do this, boil ½ cup water, add beans and when boiling is resumed, cook 3-4 minutes if the beans are already frozen and shelled, if not rely on the manufacturer's cooking instructions . A bean edamame should not be overcooked, as it can become mealy. Should be monitored after 2-3 minutes of cooking and add a bit of time, if necessary. When beans are cooked, rinse under cold water and drain. Book.

In a bowl, place all vegetables cut. Add the edamame and sugar. Mix well. Prepare the dressing by using a small whisk, mix well. Incorporate it into the salad, toss and serve.

This recipe was inspired by a recipe from the book Soya Health: Cooking with Soybeans by Brigid Treloar at Guy Saint-Jean Éditeur, 2003, p. 86.