Fresh edamame (immature soybeans) are a rich source of plant-based protein and an excellent source of fiber and found in many Asian cultures. This unique salad features the Asian legume along with radishes, cucumber and bell peppers. Radishes, a cousin of the turnip, offer added crunch and provide a unique peppery flavor or try jimaca for a zesty taste.Red bell peppers are an excellent source of vitamin C and provide a range of antioxidant phytochemicals, which may play a role in fighting cancer. Experiment with your favorite vegetables. Try with carrots or celery.


2 cups frozen shelled edamame or cooked edamame
3 red radishes, trimmed and diced
1/2 cup diced seeded cucumber
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup chopped scallions, white and green parts
1 orange or blood orange
1 Tbsp. rice vinegar
1 tsp. reduced-sodium soy sauce
1 Tbsp. canola oil
1 Tbsp. orange juice, preferably fresh
Salt and freshly ground black pepper, to taste
1/4 cup cilantro leaves, chopped


In a large pot of boiling water cook the edamame according to package direction then drain in a colander, running cold water over the beans to cool them. Drain well then transfer the edamame to a mixing bowl.
Add the radishes, cucumber, red and green pepper and scallions. Toss lightly to mix and arrange on serving platter.
Meanwhile, grate 2 teaspoons zest from the orange and set aside. Cut off the top and bottom of the orange. Then section the orange by setting the orange on one of its cut sides on your work surface, slice off the peel in strips, letting the knife follow the curve of the fruit. Cut the orange into sections and arrange on top of salad.
In a small bowl, whisk together the orange zest with the vinegar, soy sauce, oil and orange juice. Season to taste with salt and pepper. Drizzle the dressing over the salad.
Sprinkle cilantro on top and serve.
Makes 4 servings.
Per serving: 120 calories, 6 g fat (0 g saturated fat), 12 g carbohydrate,
7 g protein, 4 g dietary fiber, 115 mg sodium.