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Edamame and Radish Salad

  • Author: Alexandra
  • Total Time: 17 minutes
  • Yield: 2 to 3


If you are preparing this for a luncheon or some event, tossing at the last minute helps preserve the color of the edamame as well as the integrity of the radishes — after too much time in the dressing, the radishes wilt and the edamame gets a little pale. It still tastes great, but it might not look as appetizing.


  • 1 cup frozen edamame
  • 1 small red onion or shallot (about 1/4 cup minced)
  • 2 tablespoons vinegar — I like white balsamic
  • kosher salt
  • pinch sugar
  • 8 to 10 radishes, rinsed, tail trimmed, stem left intact
  • 2 tablespoons olive oil


  1. Place a pot of water on to boil. When it boils, add the edamame and cook for about 2 minutes — most bags call for a 5-minute blanching, but I think shorter is better. Drain and run under cold water. Set aside.
  2. Meanwhile, finely dice your onion or shallot — you can use as much or as little as you like (sometimes I add more like a half cup) — and place in a small bowl with the vinegar a pinch of salt and a pinch of sugar (no more than 1/8 teaspoon). Set aside to macerate for about 15 minutes.
  3. If you have a mandoline, carefully slice up each radish. As noted above, if you keep the stem intact, you have a little handle to grab onto while you run the radishes down the mandoline’s plane. Alternatively, thinly slice the radishes with a knife. Stack the circles on top of each other and slice straight down to get mini matchsticks.
  4. Just before serving, toss the edamame with the radishes and onions. Add two tablespoons of olive oil. Toss to coat. Taste. Don’t be afraid to go a little heavy on the salt — both the edamame and the radishes can handle it.
  • Prep Time: 15 minutes
  • Cook Time: 2 minutes