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Fresh Soybean Salad

Tired of the same old side dishes every night for dinner? Try this one out on your family. It's crunchy, sweet, savory and spicy...something for everyone. 


1 cup shelled fresh soybeans (edamame)
1 parsnip -- diced
1 carrot -- diced 
1 cup diakon -- diced 
1 tablespoon sesame oil 
2 red chili pepper -- seeded and minced 
1 lemon -- juice, grated zest 
1 tablespoon brown rice syrup
2 teaspoons brown rice vinegar 
1 tablespoon soy sauce 
1/4 cantaloupe -- rind removed and diced 
2 stalks celery, diced
1/4 cup black sesame seeds

Bring a pot of water to a boil. Add a pinch of salt and the soybeans. Boil the soybeans until just tender, about five minutes. Do not overcook. They should be greener than before cooking. Drain the soybeans and transfer to a bowl, saving the water. In the same water, cut the parsnips until tender, about four minutes. Drain and add to soybeans. In the same water, cook the carrots until just tender, 3-4 minutes, drain and adds to the soybeans and parsnips. In the same water, cook the diakon 2-3 minutes, drain and stir into the soybeans. 

Make Dressing - In a wok or deep skillet, heat the oil over medium heat. Add to chilies and the lemon zest and sauté for one minute. Add the rice syrup, rice vinegar, and soy sauce and stir well to combine. 

Remove from heat and stir in cooked vegetables and soybeans, along with the cantaloupe, celery, and lemon juice. Stir until ingredients are well coated. Serve warm, garnish with black sesame seeds. 


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