Celery Slaw with Edamame

• FAST
• HEALTHY
• MAKE-AHEAD
• STAFF-FAVORITE
• VEGETARIAN

Ingredients

1. 4 large tender celery ribs, plus 2 tablespoons coarsely chopped celery leaves
2. 2 cups (6 ounces) frozen edamame (soybeans) in their pods
3. 2 scallions, white and tender green parts, thinly sliced on the diagonal
4. 1/4 cup cilantro leaves
5. 1 tablespoon torn mint leaves
6. 1 tablespoon fresh lime juice
7. 1 tablespoon canola oil
8. Sea salt

1. 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.
2. 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.
3. In a bowl, whisk the lime juice with the oil. Pour the dressing over the vegetables, season with salt, toss and serve.