Wild Rice and Edamame Salad

Wild Rice and Edamame Salad
Photo by www.chow.com


  • Freshly ground black pepper
  • Kosher salt
  • 2 teaspoons honey
  • ¼ cup rice vinegar, plus more as needed
  • 2 tablespoons toasted sesame oil
  • 3 tablespoons olive oil
  • ½ cup dried cranberries
  • + 6 more ingredients
    • 2 medium carrots, peeled and small dice
    • 2 cups shelled cooked edamame, thawed if frozen
    • 3 medium scallions, thinly sliced (white and light green parts only)
    • 4 cups "cooked wild rice":/recipes/29465
    • 2 tablespoons white sesame seeds
    • ½ cup blanched slivered almonds

Place the almonds in a medium frying pan over medium heat and toast, stirring often, until golden brown (do not let the nuts burn), about 8 to 10 minutes. Transfer to a large heatproof bowl. Add the sesame seeds to the pan and toast, stirring often, until golden brown, about 2 to 3 minutes. Trans...

View full recipe at Chow


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