From: Vegetarian Times, October 2007, contributed by Ellen Meyer
Serves 4, Vegan
Can substitute 2 cups fresh baby spinach for the cabbage; add when you add the tomatoes
1 12oz pkg. frozen shelled edamame
1/4 green cabbage, finely shredded (about 1 cup)
16 small, red, purple, fingerling, or new potatoes, halved, about 1 pound
1-pint cherry tomatoes, halved
1/4 cup olive oil
3 TBSP wine vinegar
4 cups baby greens
- Bring pot of lightly salted water to boil, Blanch edamame 3 minutes, then transfer to a medium bowl with a slotted spoon. Blanch cabbage in same pot of boiling water.
- Drop potatoes in boiling water and reduce heat to medium. And cook ten minutes, or until tender. Drain and add to edamame mixture. Cool 5 minutes, then stir in tomatoes, toss with oil and vinegar. Season with salt and pepper
- Place greens in serving bowls and mound potato salad on top.