Celery Slaw with Edamame

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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. More Delicious, Quick Side Dishes

By Grace Parisi
January 2001

Gallery

Credit: © Anna Williams

Recipe Summary

Yield:
4
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Ingredients

Directions

  • 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.

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  • 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.

Make Ahead

The recipe can be prepared through Step 1 and refrigerated for 4 hours.

Suggested Pairing

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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