Edamame is versatile, serve it hot or cold | Northwest Arkansas Democrat-Gazette (2024)

LITTLE ROCK — Edamame (eh-dah-MAHmeh) are young, sweet, green soybeans harvested while still tender. Sometimes you will see them referred to as Japanese soybeans.

They are also sold frozen, in the pod and shelled. Or look for fresh, shelled edamame in the produce section of some grocery stores.

A fun fact about edamame is that the word was first found in an English-language publication in 1951. But edamame and its definition (immature green soybeans, usually in the pod) was added to the Merriam-Webster Collegiate Dictionary as a new word only in 2008.

You can eat edamame hot or cold. They have a very mild bean taste and, when cooked, a soft texture.

A popular way to enjoy edamame is to steam or boil them in their pods in salted water. Remove them and pop the beans out of their pods and then lightly salt them.

You can eat edamame on their own for a snack or you can add them to casseroles and stir-fries or serve them as a side dish.

Celery Slaw With Edamame 4 large, tender celery ribs,

leafy tops reserved 1 carrot, peeled 1 cup cooked edamame (see

note) 2 green onions, thinly sliced ¼ cup cilantro leaves, chopped 1½ tablespoons rice vinegar 2 teaspoons vegetable oil ½ teaspoon celery seed In a food processor or with a sharp knife, slice the celery (reserving the leafy tops) and carrot as thinly as possible.

Put the celery and carrot in a bowl of ice water and crisp them for 15 minutes. Drain and pat them dry. Wipe out the bowl and return the celery and carrot to it.

Chop the reserved celery leaves.

Add the edamame, green onions, cilantro and celery leaves and toss well.

In another bowl, whisk the rice wine vinegar with the oil and celery seed. Pour the dressing over the vegetables;

toss and serve.

Makes 6 servings.

Note: If you buy edamame frozen in the pod and uncooked, cook them in a medium saucepan of boiling water for 5 minutes. Drain and refresh them under cold water.

Recipe from Bethany Thayer.