Asian Succotash
From sbhardin 4 years ago
- 25 min to make
- Serves 4-5
This is a very versatile salad. I use the edamame to add more protein to our diet. Add and omit veggies based on what your family likes. Red peppers, zucchini and carrots, even chick peas would work!
Ingredients
- Vinaigrette: shopping list
- 1/4 cup rice wine vinegar shopping list
- 1/4 cup vegetable oil shopping list
- 1/3 cup soy sauce shopping list
- 1 tbsp sugar shopping list
- 1 tsp sesame oil shopping list
- 1 tsp season salt shopping list
- 1/2 tsp black pepper shopping list
- 1 finely chopped garlic clove shopping list
- several dashes hot sauce ( I used sriracha) shopping list
- one steam in bag frozen corn shopping list
- one steam in bag frozen edamame shopping list
- 1/4 cup chopped onions (any color) shopping list
- 1/4 cup chopped cucumbers, seeds removed shopping list
- 1 tbsp chopped cilantro shopping list
- 1/4 cup chopped tomatoes shopping list
How to make it
- in a small bowl, combine all the vinaigrette ingredients, set aside
- steam corn and edamame following directions on the bag, drain and add to a large bowl. Add cucumbers, onions, tomatoes and cilantro.
- Pour vinaigrette over ingredients and combine well. The heat from the corn and edamame will help absorb the dressing and cut the sharpness of the onions. Let sit in the fridge for a few hours before serving.
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