Celery Slaw with Edamame
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.
4 large, tender celery ribs
1 carrot, peeled
1 cup cooked edamame
2 green onions, white and tender green parts, thinly sliced
1/4 cup cilantro leaves, chopped
2 tablespoons coarsely chopped celery leaves
1 1/2 tablespoons rice vinegar
2 teaspoons canola oil
1/2 teaspoon celery seed
In a food processor or with a sharp knife, slice the celery 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.
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.
Source: Bethany Thayer, MS, RD, for Heart Smart
Per serving: 104 calories (44 percent from fat), 5 grams fat (0.5 gram sat. fat), 9 grams carbohydrates, 6 grams protein, 72 mg sodium, 0 mg cholesterol, 3.5 grams fiber.