Muer Maodou Shala Mushroom Salad With Edamame Recipes

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MU'ER MAODOU SHALA (MUSHROOM SALAD WITH EDAMAME)



Mu'er Maodou Shala (Mushroom Salad With Edamame) image

Make and share this Mu'er Maodou Shala (Mushroom Salad With Edamame) recipe from Food.com.

Provided by Member 610488

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 ounce dried mushroom, preferably wood ear
8 cups boiling water
1/2 cup fresh edamame or 1/2 cup frozen edamame
1/2 cup cilantro, thinly sliced
3 garlic cloves, minced
2 serrano chilies, stemmed thinly sliced
2 scallions, thinly sliced
2 tablespoons rice vinegar
2 tablespoons canola oil
2 teaspoons vegetarian soy sauce
1/2 teaspoon toasted sesame oil

Steps:

  • Place mushrooms in a large bowl and pour boiling water over. Let sit until soft (45 minutes). Drain mushrooms and tear into large bite-size pieces.
  • Transfer to a large bowl and toss with edamame, 3/4 of the cilantro, garlic, chiles and scallions. Set salad aside.
  • In a small bowl, whisk together vinegar, oil, soy sauce and sesame oil until smooth. Toss with salad. Divide salad between bowls and garnish with remaining cilantro.

Nutrition Facts : Calories 143.9, Fat 9.9, SaturatedFat 0.9, Sodium 190.3, Carbohydrate 10.6, Fiber 2.6, Sugar 0.5, Protein 5.5

EDAMAME SALAD



Edamame Salad image

This salad combines healthy veggies with a minimal amount of oil, without losing any of it's flavor.

Provided by dawnie2u

Categories     Soy/Tofu

Time 20m

Yield 8 serving(s)

Number Of Ingredients 12

1 lb frozen shelled edamame
3 cups frozen petite corn kernels
1 chopped red bell pepper
3/4 cup sliced green onion
1/2 cup finely chopped red onion
1/4 cup chopped fresh Italian parsley
2 tablespoons marjoram or 2 tablespoons basil
1/3 cup fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons olive oil
3/4 teaspoon salt
3/4 teaspoon fresh ground black pepper

Steps:

  • Prepare edamame according to package directions. Drain and rinse with cold water. Set aside to drain thoroughly.
  • Combine edamame, corn, red bell pepper, green onion, red onion, parsley, and oregano.
  • In a large bowl, whisk lemon juice, mustard, olive oil, salt and pepper. Add veggies to bowl and toss to coat. Refrigerate until ready to serve.

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