Amy Riolo: Hi! I am Amy Riolo. Today we're making Edamame and Ginger Salad. The ingredients we'll need to make the Edamame and Ginger Salad are 1 cup frozen shelled Edamame, thawed, 1 and 1-quarter cups frozen Corn kernels, thawed, 2 teaspoons finely chopped or grated fresh Ginger, 1 jarred roasted Bell Pepper drained and diced, 1 bunch fresh Cilantro or Parsley finely chopped, 1 tablespoon Organic Canola Oil, the juice of 1 Lemon, 1/8th teaspoon Salt and 1/8th teaspoon freshly ground white Pepper.
To begin making our salad, we're going to start by combining our edamame in a bowl. And if anybody hasn't worked with edamame before, they're very easy. Don't be intimidated by their name. Edamame just mean soybean in Japanese. They were really important in a lot of ancient cultures. The Chinese, for example, even considered them to be one of the 5 sacred grains. So they are wonderful!
They've a lot of proteins and vitamins and minerals, especially vitamin A and also fiber. And these have been thawed, they've not been cooked and we can use them in our salad just this way. They've also been shelled. If you ever see edamame in it's shell, it kind of looks like a pea-pod very similar to this. So these are shelled, they were frozen and we thawed them.
Now I am going to add a little bit of corn. The colors of this are wonderful and it's really important for healthy eating to combine a lot of different bright, vibrant colors. That ensures that you're getting a lot of fresh minerals and vitamins in your food. And now we're going to add the fresh ginger and in order to grate it like this, all you have to do is just peel the skin away and then grate it on a micro plane like you would, cheese or another ingredient.
It's very tasty! It has a sweet, kind of zingy flavor that it adds to our salad and it also is a wonderful ingredient for our health. It has anti-inflammatory effect, it's also great for settling upset stomachs and it just tastes great. So I am going to add our ginger right in.
Then I've the roasted red pepper which came right out of the jar, drained and diced. I'll add that in for more flavor and color and for the vitamins. And here we have our freshly chopped cilantro. You can also use parsley if you don't like cilantro but cilantro is really a great thing to use and is it's also something that recently has been proven to maintain even sugar levels in people who are diabetics.
So it's a wonderful ingredient, it tastes great! Something different and a little bit more punchy than just the traditional lettuce. But of course if you want to add lettuce to the salad that would be wonderful also. Now, I am going to add my organic canola oil, just a little bit to kind of wet all of the ingredients and get them incorporated.
And then we'll add the juice of a lemon into our lemon juice squeezer here, makes it very easy. Lemon juice is great. It has a lot of vitamin C in it and it really helps to give the salad some good flavor. And now we'll season with salt and pepper and you can do this to taste.
Just because the recipe calls for a certain amount doesn't mean that you have to use the full amount, you might require less. So I always tell people to add a little bit and then taste it and see how much they like it and if you want to, you can always go back and add more but you don't want to have an overly seasoned salad.
Now I am just mixing everything up to incorporate as you can see it's very easy and what we'll do is make this in advance. You could always keep it in the refrigerator. If you want to make it a day in advance, I would just keep the dressing aside and then add that at the last minute. So here we have our Edamame and Ginger Salad, enjoy!