This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish.
"Why is edamame always ready to expire? It's so urgent for a vegetable. Edamame. It sounds like an assisted form of suicide. Is there an advertising concept in this?"
- Suzanne Finnamore, Author
Yams are a major part of Asian diets and this is a simple, flavorful salad that will go well with a simple grilled fish filet or chicken breast.
Servings: 4 | Serving size: about 1 cup
Cooking Time: 60 Minutes
This recipe can be multiplied by 2, 3, 4.
Keeps well, refrigerated, 3-4 days. Note that active cooking time does not include chilling time.
|4 tsp||dark sesame oil|
|2 tsp||rice vinegar|
|4 tsp||low sodium soy sauce or gluten-free tamari sauce|
|fresh ground black pepper (to taste)|
|1 tsp||five spice powder|
|1/2 tsp||ground ginger|
|4 medium||green onions (sliced crosswise)|
|1 cup||frozen edamame (soybeans) (thawed)|
Preheat the oven to 325°F.
Place yams in the oven and bake for about 35 minutes, or until a knife slips in with minimal resistance.
Remove from the oven, let cool and then refrigerate.
When chilled cut into 1/2 inch cubes.
Place the sesame oil, vinegar, soy sauce, pepper, five spice powder and ground ginger in a mixing bowl. Whisk until blended.
Add the yams, scallions and edamame.
Toss until well blended. Chill for at least 6 hours before serving.
Serving size: about 1 cup
|Calories 269||Calories from Fat 53|
|% Daily Value|
|Total Fat 6g||9%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 50g||19%|
|Dietary Fiber 7g||26%|
|Vitamin A 9%||Vitamin C 56%|
|Calcium 3%||Iron 10%|
|Vitamin K 53 mcg||Potassium 1524 mg|
|Magnesium 55 mg|