This was such a perfect summer side dish! We love edamame but I’ve always been a bit put off by radishes. No more! Not sure if it was because we had fresh, organic, extra-tasty ones or if I’ve just grown out of the aversion (as I have with so many other foods over the years…such as tomatoes, onions, cooked fruit, and now seemingly mushrooms) but we sure loved this recipe. And you can’t deny that the colors are just perfect together!
Recipe courtesy South Beach Diet
8 ounces frozen shelled edamame
1 ounce seasoned rice vinegar
1/2 tablespoon vegetable oil
1/8 teaspoon salt
1/2 bunch radishes (4 ounces), cut in half and thinly sliced
1/2 cup loosely packed cilantro, chopped
Toss the edamame, vinegar, oil, salt, pepper, radishes, and cilantro together in a large bowl. Serve chilled or at room temperature.