Recipes
Iowa-Style Edamame Cucumber Dill Salad

Iowa-Style Edamame Cucumber Dill Salad

YIELD: 6 to 8 servings

4 oz. prepared Cucumber Dill Mayonnaise
1 Tbsp. white or rice vinegar
1 tsp. sugar
1 small red onion, finely chopped
1 large cucumber, peeled, seeded and cut into ¼-inch slices
1 cup Edamame, shelled and cooked

In a medium bowl, combine mayonnaise, vinegar

Register to view the full article

Please register to access this content.

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish