Ingredients

• 1/4 cup rice vinegar
• 1 tablespoon wasabi powder
• 1/4 cup soy sauce
• 1/4 cup olive oil
• 2 teaspoons sugar
• 1 tablespoon minced shallots
• 1 tablespoon minced pickled ginger
• 1 tablespoon hot sauce (recommended: Sriracha)
• 1 pound shelled edamame
• 1/2 cup small diced red bell pepper
• 1/2 cup small diced daikon radish
• 1/2 cup small diced jicama
• 1/2 cup sliced green onions
• 1/2 cup diced English cucumber

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Instructions

1. In a small glass bowl, combine all the dressing ingredients, whisking well with a fork to combine.
2. Bring a large pot of water to a boil over medium heat and add the edamame. Blanch for 2 minutes. Drain and add to the bowl with the dressing.
3. In a medium nonreactive bowl, combine the remaining vegetables and add the edamame and the dressing.
4. Cover and refrigerate for at least 30 minutes, stirring occasionally. Transfer to a serving bowl and serve cold.