Wescipe: Dean Mike’s Edamame Salad
Jun. 16, 2008 by Lisa Currie
Mike Whaley, Vice President of Student Affairs, contributed this yummy (and very easy) vegan salad.
Ingredients
2 packages of frozen shelled edamame, microwave per directions on package and let cool
1 red pepper, thinly sliced
2 tsp crushed red pepper flakes
1 tbsp Kosher (course) salt
½ cup sweetened rice vinegar
1 can Blue Diamond Wasabi-Soy almonds
Directions
Combine all ingredients except almonds in a non-reactive bowl. Chill for at least 1 hour. Add almonds immediately before serving.
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