How to make it

  • 1. Place a pot of water on to boil. When it boils, add the edamame and cook for about 2 minutes. Drain and run under cold water. Set aside.
  • 2. Finely dice your onion or shallot and place in a small bowl with the vinegar, a pinch of salt and a pinch of sugar (no more than 1/8 teaspoon). Set aside to macerate for about 15 minutes.
  • 3. Thinly slice the radishes or use a mandoline‚Äôs plane. Stack the circles on top of each other and slice straight down to get mini matchsticks.
  • 4. Just before serving, toss the edamame with the radishes and onions.
  • 5. Add two tablespoons of olive oil. Toss to coat. Taste and season with salt again.

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