As much as truly meatless Mondays don’t exist in my world, I have been making an effort to participate in my own version that I call “Less Meat Mondays.” I’ve also had readers ask for more vegetarian recipes, so here’s a step in that direction. Use organic, non-GMO edamame for this if at all possible.
I like the idea of edamame’s high protein content and can never seem to find enough vehicles for miso. Combining the two made perfect sense. The citrus juice in the dressing balances the miso’s umami and the apples lend a nice crunch in contrast to the edamame.
Time: 20 minutes
Serves: 4
Ingredients:
3 tablespoons fresh orange juice 1 tablespoon fresh lemon juice 1 tablespoon miso paste ½ teaspoon fresh grated ginger 1 tablespoon extra-virgin olive oil 3 cups cooked, shelled edamame 2 small apples – diced 2 medium carrots – peeled and coarsely grated ½ cup cilantro – roughly chopped ¼ cup red onion – finely choppedPreparation:
In a suitable bowl, mix together the orange juice, lemon juice, miso and ginger. Whisk in the olive oil to complete the dressing.
Toss the remaining ingredients with the dressing and serve.