Edamame Salad

WBZ's Jordan Rich talks with Mona Dolgov, a nutritional coach and culinary expert, about her Asian edamame grain salad. 

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Episode Transcript

Speaker 1 (00:03):
Hello again, Welcome to Connod Service Corner. I'm Jordan Rich.
I always love it when we're talking with Mona Dolgoff
from her kitchen and from her publishing umpire. She's the
creator of two great cookbooks we talk about all the time,
Satisfy and Satisfy and many others. Let's talk salad and
you've got some at a mammee here to tempt us.

Speaker 2 (00:19):
Yes, today we're going to make an Asian at a
mammy and grain salad. So basically what we're going to
do today is I'm going to use eight cups. That
serves for eight cups of chopped kale or greens. The
darker the better. That gives you more of the nutrients.
I'm going to mix that with it. Let's do a rainbow.
Four cups of chopped red cabbage, one and a half
cups of shredded carrots, and then I'm going to add

(00:40):
in a little extra plant protein. One and a half
cups of frozen shelled and a mommy saw those down.
One and a half cups of cooked and cold either
farrow or black rice or quemoa. Again that gives you
good grains, protein, fiber, adding a little bit four scallions
on top, and then a quarter of a cup of
chopped peanuts or cashews. Now that's the salad. And so

(01:02):
to make the Asian vinagrette, what you're going to do
is add together, just mix it up in a little
personal blender. Two tablespoons or reduce sodium soy sauce, a
tablespoon of honey, a tablespoon of rice wine vinegar, a
tablespoon of sesame oil, and two teaspoons of either mince frush,
ginger or ginger paste. You get the most amazing dressing.
And this salad will be your salad for the week.

(01:23):
And be sure to add an extra proachin if you
want my groled salmon, chicken or even tofood.

Speaker 1 (01:28):
Sounds a good, great suggestion. Thank you, Mona. All part
of Connoll Servi's Corner WBZ, Boston's news radio