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Yield: 6 to 8 servings
Ingredients:
Dressing:
2 tablespoons brown rice vinegar
2 tablespoons rice wine vinegar
1 1/2 teaspoons sesame oil
1 teaspoon fish sauce
1 teaspoon soy sauce
1 teaspoon Sriracha Hot Sauce
Salad:
1/2 pound frozen edamame, cooked according to package directions and cooled
2 cups fine julienne of carrot
2 cups fine julienne of Daikon radish (optional)
1 cup fine julienne of green apple
Method:
In a small bowl, combine all ingredients for the dressing. Set aside. In a nonreactive mixing bowl, combine the edamame, carrot, Daikon, and apple. Add the dressing and toss to blend.
This recipe was featured on the Keysha Gamor Chicken Troubles Episode of Emeril Green.
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