Late Summer Edamame and Shiitake Salad

Late Summer Edamame and Shiitake Salad

Created by Joel Solish, Tim Noxon of Vickis Veggies, and Chrystal Porter 


2 cup Pristine Gourmet Edamame, shelled
2 cup Shiitake mushrooms, thinly sliced
2 cup mixed sweet peppers, finely chopped (we used a variety called Jimmy Nardalo that they grow at Vicki’s Veggies)
3/4 cup sesame oil
1/4c red wine vinegar
1 large piece of ginger, finely diced
Kosher salt and pepper to taste
Blanch the edamame for 45 seconds and remove to an ice bath
Saute the shiitakes in butter until cooked
Mix the peppers with the mushrooms and edamame
Combine remainder of ingredients for the dressing and blend until emulsified
Mix well and serve

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