Celery Slaw with Edamame

Name: Celery Slaw with Edamame
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp canola oil; 59 milliliters cilantro leaves; 170 grams cups frozen edamame (soybeans) in their pods; 1 Tbsp fresh lime juice; 1 Tbsp torn mint leaves; 4 larges tender celery ribs, plus 2 tablespoons coarsely chopped celery leaves; 2 scallions, white and tender green parts, thinly sliced on the diagonal; 4 servings Sea salt

Celery Slaw with Edamame might be just the side dish you are searching for. One portion of this dish contains roughly 5g of protein, 6g of fat, and a total of 93 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 4. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have torn mint leaves, sea salt, edamame in their pods, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and vegan diet.

Instructions

In a food processor or with a sharp knife, slice the celery as thinly as possible.

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Celery

Equipment you will use

Food Processor

Knife

Put the celery in a bowl of ice water and crisp for 15 minutes.

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Water

Celery

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Bowl

Drain and pat dry. Wipe out the bowl and return the celery to it.

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Celery

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Bowl

In a medium saucepan of boiling water, cook the soybeans for 5 minutes.

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Soybeans

Water

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Sauce Pan

Drain and refresh under cold water. Shell the soybeans and pat dry.

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Soybeans

Water

Add the soybeans, scallions, cilantro, mint and celery leaves to the celery and toss well.

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Celery Leaves

Green Onions

Cilantro

Soybeans

Celery

Mint

In a bowl, whisk the lime juice with the oil.

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Lime Juice

Cooking Oil

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Whisk

Bowl

Pour the dressing over the vegetables, season with salt, toss and serve.

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Vegetable

Salt

Make Ahead: The recipe can be prepared through Step 1 and refrigerated for 4 hours.

Wine Recommendation: A refreshing sparkling wine will balance the salty-sweetness of the celery and soybeans and point up the crisp texture of the celery. Look for a good nonvintage brut from France, such as the Deutz Brut Champagne Classic or the Laurent-Perrier Brut L.P.

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Champagne