Sweet Summer Corn and Edamame Salad with Walnut-Miso Dressing Print Email

2 ears yellow corn, grilled or steamed
1/4 cup shiro-miso (white miso)
1/4 cup mirin (sweet sake)
1 1/2 to 2 tablespoons finely grated ginger or ginger juice
1/3 cup walnut halves, toasted and ground, plus 4 to 6 walnuts halves, toasted and crushed (optional)
2 tablespoons vegetable oil
Three 14-ounce bags frozen edamame, steamed and shelled (about 3 cups)
1/4 small red onion, minced

Using a large, sharp knife, cut the kernels from the ears of corn. You should have about 1 cup of kernels. In a large salad bowl, whisk together the shiro-miso, mirin, rice vinegar, and ginger until smooth. Add the ground walnuts and oil and stir until well combined. Add edamame and corn kernels and toss. Transfer to a serving dish and garnish with crushed walnuts (if using) and the red onion. - serves 6 to 8 - Adapted from The Asian Grill by Corinne Trang

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