Celery Slaw with Edamame
- SERVINGS: 4
Edamame—that's the Japanese name for whole soybeans—may not be as commonplace as celery, but they are becoming more and more popular. Credit all the good news about soy's health benefits. The beans are available in the freezer section of many supermarkets and at Asian food markets.
- 4 large tender celery ribs, plus 2 tablespoons coarsely chopped celery leaves
- 2 cups (6 ounces) frozen edamame (soybeans) in their pods
- 2 scallions, white and tender green parts, thinly sliced on the diagonal
- 1/4 cup cilantro leaves
- 1 tablespoon torn mint leaves
- 1 tablespoon fresh lime juice
- 1 tablespoon canola oil
- Sea salt
- In a food processor or with a sharp knife, slice the celery as thinly as possible. Put the celery in a bowl of ice water and crisp for 15 minutes. Drain and pat dry. Wipe out the bowl and return the celery to it.
- In a medium saucepan of boiling water, cook the soybeans for 5 minutes. Drain and refresh under cold water. Shell the soybeans and pat dry. Add the soybeans, scallions, cilantro, mint and celery leaves to the celery and toss well.
- In a bowl, whisk the lime juice with the oil. Pour the dressing over the vegetables, season with salt, toss and serve.
A refreshing sparkling wine will balance the salty-sweetness of the celery and soybeans and point up the crisp texture of the celery. Look for a good nonvintage brut from France.
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Congratulations to Mei Lin, winner of Top Chef Season 12.