Edamame, Corn and Bok Choy Salad


Edamame, Corn and Bok Choy SaladIf you haven’t had Edamame or Bok Choy you’re missing out on some tasty, Asian inspired eats. Edamame are young, green soybeans and Bok Choy is a variety of Asian Cabbage (related to varieties of Western Cabbage and, oddly enough, Turnips). Both are light and uniquely flavorful veggies with a rich texture. Combined with Sweet Corn and the salty spice of an Asian inspired vinaigrette, they become a satisfying side dish to accompany any meal. Bok Choy, as most Asian greens, is one of the few vegetables that can still grow well in the garden with some fairly heavy shade. For that reason it is garden, as well as plate, friendly.

Yield: 5 Cups

“ME” indicates a healthier Mindful Eating option.

    2 Small Green Onions, finely chopped
    2 Lemons, Juice and Zest
    3 Tbsp Local Raw Honey
    2 Tbsp Rice Vinegar
    1 Tbsp Soy Sauce or Tamari
    1 Tbsp Olive Oil
    1/2 Tsp Red Pepper Flake
    2 Cups Shelled Frozen Edamame, thawed (or fresh cooked)
    2 Cups Frozen Corn, thawed (or fresh cooked)
    2 Cups Bok Choy, coarsely chopped
    Freshly Ground Sea Salt

    1. In a medium bowl whisk together Green Onion, Lemon juice and zest, Honey, Rice Vinegar, Soy Sauce, Olive Oil and Red Pepper Flake. Let sit for 10 minutes.
    2. Add Edamame and Corn and Toss.
    3. Add Bok Choy and toss lightly. (If you want to make this in advance, leave Bok Choy on top and do not toss until ready to serve.)
    4. Refrigerate until ready to eat. Add salt to taste before serving. Enjoy!

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    2 Replies to “Edamame, Corn and Bok Choy Salad”

    1. I have eaten soooooo much of this salad! Made it this weekend and just finishing it up today. Can’t wait for corn to be extra good. You know I’ll be scraping it off the cob to make this salad.

      1. Yay! Fresh summer corn, your fave. I’ve been really happy with this salad and am so happy you enjoyed it. I’m looking forward to continuing to experiment with Miso and other Asian inspired flavors.

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