{"id":89,"date":"2008-12-08T04:00:32","date_gmt":"2008-12-08T12:00:32","guid":{"rendered":"http:\/\/norwitz.net\/blog\/2008\/02\/01\/edamame-salad\/"},"modified":"2008-12-06T09:52:56","modified_gmt":"2008-12-06T17:52:56","slug":"edamame-salad","status":"publish","type":"post","link":"http:\/\/norwitz.net\/blog\/2008\/12\/08\/edamame-salad\/","title":{"rendered":"Edamame Salad with Red Pepper or Red Cabbage"},"content":{"rendered":"

Okay, so this isn’t a classic Thanksgiving dish, but it’s mine.\u00a0 To people eating turkey or other meat, it is a nice side dish. For a vegetarian, though, it’s a good way to get significant amounts of protein without filling up on starch.<\/p>\n

This recipe disappears fast and gets raves (even from the meat-eaters).<\/p>\n

I originally made it with red bell pepper and I love it that way, but I can’t justify buying bell peppers when they’re not in season. They’re very expensive, imported from far away, usually not organic, and rarely any good. So I use red cabbage as a substitute. It works well and provides a nice color contrast.<\/p>\n

Recipe:<\/strong><\/h3>\n

2 bags frozen shelled edamame (32 oz)
\n3 red bell peppers or 1\/2 large red cabbage
\n2 Tablespoons balsamic vinegar (estimate)
\n3 Tablespoons very good extra virgin olive oil (estimate)
\nHandful of fresh herbs, minced
\nSalt and pepper<\/p><\/blockquote>\n

To spread out the workload, you can make the vegetables the day before and leave them in a cold oven until you’re ready for them.<\/p>\n

Peppers: Roast washed peppers whole in a 350*F oven for about an hour, turning several times. When peppers are cool enough to handle, remove seeds and stem and cut into strips, about 1″ long.<\/p>\n

Cabbage: Cut cabbage in half, remove core, and slice in to long thin strips, then cut the strips in half so they are 1-3″ long. Roast dry (or with a touch of olive oil) in a 350*F oven until very dehydrated but not brown.\u00a0 Stir often.<\/p>\n

\"Slicing

Slicing raw cabbage<\/p><\/div>\n

Boil the edamame according to directions, drain.<\/p>\n

While still hot, toss the soybeans in a bowl with olive oil, then vinegar, salt and pepper.\u00a0 Add the vegetables at any point.<\/p>\n

Cool edamame on counter then add finely chopped herbs, I used parsley, sage, lemon thyme, and oregano.<\/p>\n

Put in fridge, serve chilled.<\/p>\n

Nutritional Information:<\/h3>\n

The edamame alone is:
\n120 grams protein
\n96 grams total carbs
\n60 grams fiber
\n36 grams usable carbs<\/p><\/blockquote>\n

The rest of the ingredients will add basically no protein and a small number of carbs (maybe 10g at most). This recipe makes enough to serve a dozen people at a potluck. If we take that to mean there are 12 servings total, each serving has 10 grams of protein and 3-4 grams of usable carbs.
\n<\/a><\/p>\n

\"Edamame

Edamame salad with roasted cabbage<\/p><\/div>\n

An earlier version of this recipe with red peppers was posted to my lowcarb website<\/a> December 1, 2003. A version of the recipe with red cabbage was posted January 24, 2004.<\/p>\n

Note: Recipe rewritten with new pictures 12\/08.<\/p>\n","protected":false},"excerpt":{"rendered":"

Okay, so this isn’t a classic Thanksgiving dish, but it’s mine.\u00a0 To people eating turkey or other meat, it is a nice side dish. For a vegetarian, though, it’s a good way to get significant amounts of protein without filling up on starch. This recipe disappears fast and gets raves (even from the meat-eaters). I […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[26,16,3,4,64,22],"tags":[7,6,8,11,77,5,12],"class_list":["post-89","post","type-post","status-publish","format-standard","hentry","category-food","category-main-dishes","category-recipes","category-holidays","category-thanksgiving","category-vegetables","tag-dairy-free","tag-egg-free","tag-gluten-free","tag-lowcarb","tag-photos-food","tag-vegan","tag-vegetarian"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack-related-posts":[],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/posts\/89","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/comments?post=89"}],"version-history":[{"count":2,"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/posts\/89\/revisions"}],"predecessor-version":[{"id":655,"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/posts\/89\/revisions\/655"}],"wp:attachment":[{"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/media?parent=89"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/categories?post=89"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/tags?post=89"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}