South Slope Summer Recipes: Edamame Salad With Miso Dressing

Temperatures might be improving in the area, but it’s still mighty warm outside. With small apartments that heat up the moment your oven turns on, the last thing anyone wants to think about is cooking dinner. Thankfully, neighbor Diana Kuan recently published a fantastic recipe for edamame salad with miso dressing that requires very little time in front of the stove. Check it out below, and be sure to visit Diana’s website for more recipes that will help you survive these dog days of summer.

Edamame Salad with Miso Dressing

Ingredients
2 tablespoons white miso
1 teaspoon Japanese rice vinegar
1 teaspoon mirin
½ teaspoon sugar
¼ teaspoon Japanese mustard
8 ounces frozen shelled edamame
4 ounces mizuna or arugula leaves

Instructions
In a small bowl, combine the white miso, rice vinegar, mirin, and sugar with 2 tablespoons of warm water. Stir until the miso and sugar and dissolved. Set aside for 1 hour for the flavors to develop.
Bring a medium pot of water to boil. Add the edamame and cook for 5 to 6 minutes, until tender. Drain into a fine mesh strainer and run under cold water. Shake out the excess water.
In a large bowl, toss the edamame and salad leaves with the dressing, then serve.

Serves: 4

What is your favorite summer recipe? Send the details to editor@bklyner.com and we’ll share them on the site.

Photo and recipe via Diana Kuan