I have a hard time figuring out how to use radishes, partly because I just don't like them that much. But I do enjoy them in this salad. (This is a great side at a cookout instead of potato salad -- high protein, low carbs.)
Edamame Salad
Adapted from The South Beach Diet, by Arthur Agatston, M.D. (Rodale Press, 2003)
1 bag frozen shelled edamame (cooked according to directions on bag and cooled)
1/2 c. rice vinegar
1 Tblsp vegetable oil
1/4 tsp salt
1/8 tsp freshly ground black pepper
1 bunch radishes, cut in half and thinly sliced
1 c. loosely packed chopped fresh cilantro leaves
Toss everything together in a large bowl. Serve chilled or at room temp.
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