TZUTC: -0700   
   MSGID: 34489.fidonet_cooking@1:105/500 2d6141b3   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Edamame Salad   
    Categories: Salads   
         Yield: 4 Servings   
       
     1 1/2 c  Shelled edamame (225 g);   
              - fresh or frozen   
     1 1/2 c  Cucumber (200 g); diced   
         1 c  Red cabbage (70 g);   
              - thinly sliced   
         1 c  Cooked white beans (165 g);   
              - rinsed and drained   
       1/2 c  Green onions (50 g);   
              - thinly sliced   
       1/2 c  Fresh cilantro (20 g);   
              - chopped   
       1/4 c  Roasted unsalted cashews   
              - (30 g); chopped   
         1 tb Toasted sesame seeds (9 g)   
         1 lg Ripe avocado (200 g); diced   
         2 tb Low-sodium soy sauce   
              - (30 ml)   
         1 tb Rice vinegar (15 ml)   
         1 tb Lime juice (15 ml)   
         1 tb Maple syrup (20 g)   
         2 ts Sesame oil (10 ml)   
         1 ts Fresh ginger (5 g); grated   
         2 cl Garlic (6 g); minced   
       1/2 ts Crushed red pepper flakes   
              - (1 g)   
       
     Preparation time: 15 minutes   
     Cooking time: 5 minutes   
        
     Crisp veggies and avocado pair with edamame, white beans, and an   
     Asian-inspired ginger garlic dressing in this easy edamame salad   
     recipe.   
        
     If using frozen edamame, bring a pot of water to a boil, add edamame,   
     and cook for 3 to 4 minutes until tender. Drain, rinse under cold   
     water, and let cool completely.   
        
     In a large bowl, combine cooled edamame, cucumber, red cabbage, white   
     beans, green onions, cilantro, cashews, and sesame seeds.   
        
     In a small bowl or jar, whisk together soy sauce, rice vinegar, lime   
     juice, honey, sesame oil, ginger, garlic, and red pepper flakes until   
     smooth.   
        
     Pour the dressing over the salad and toss gently until evenly coated.   
     Finally, fold in the diced avocado carefully to avoid mashing.   
        
     Serve immediately for the best crunch, or refrigerate for 15 to   
          30    minutes to let flavors meld.   
        
     Recipe by Jessica Hylton   
        
     Recipe FROM:    
       
   MMMMM   
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