Edamame Salad

My god it's been almost a year since my last post...oops >.<
I could go on and on about school and relationships so I'll just say this: life happened.

I did get to take a cooking class last semester which was pretty awesome. It's safe to say that creating this blog worked. It became my set of training wheels to remove the scary aura around cooking. I've gotten more confident with cooking that I don't think it's really worth writing about as much. However, once in a while I do stumble upon a recipe or two that are really interesting and delicious.

Today, I'm sharing one of my favorite recipes that I got from my Food Science lab instructor, Chef Bill Collins. It was surprisingly one of the best things I had ever tasted, despite the rather simple recipe. Enjoy!

Edamame Salad - Yields 8 servings

Ingredients:

2 cups precooked edamame beans, frozen
1 1/2 cups carrots, medium, peeled and grated coarsely
1/4 cup scallion, thinly sliced
4 Tb cilantro, chopped
4 Tb rice vinegar
1/2 cup vegetable oil
1 tsp sugar
1 garlic clove, minced
salt and pepper to taste

Instructions:

1. Run warm water over frozen edamame to partially defrost. Saute in 1 Tb of vegetable oil for about 5 min until fully defrosted.
2. Toss with carrots, scallions, and cilantro.
3. Toss with rice vinegar, sugar, oil, and garlic to mix.
4. Season with salt and pepper to taste.