Serves: 4
Total Calories: 389
Place the edamame in a small saucepan and cover with water. Heat to boiling and boil until tender, about 4 minutes. Drain.
Meanwhile, mix the lemon juice, chili paste, sesame oil, vegetable oil, salt, and onion in a serving bowl. Toss the hot edamame with the dressing cool to room temperature. Top with the crushed croutons just before serving.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Edamame Salad recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
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