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Fresh Soybean Salad
By Chef Christina Pirello


Sea Salt 1 cup Soybeans (Edamame) (use Shelled Soybeans) fresh or frozen 
1 small Parsnips - diced 
1 small Organic Carrots diced 
1 cup Daikon diced 
1/4 Organic Cantaloupe diced (rind removed) 
2 stalks Organic Celery diced 


1 tablespoon Sesame Seeds toasted 
1 small Red Chile Peppers seeded and minced 
1 Organic Lemon grated zest 
1 tablespoon Brown Rice Syrup 
2 tablespoons Brown Rice Vinegar 
1 tablespoon Soy Sauce 
1 Organic Lemon Juice freshly squeezed 
1/4 cup Black Sesame Seeds (toasted) for garnish 


Bring a pot of water to a boil, with a pinch of salt. Boil soybeans until just tender, about 5 minutes. Do not overcook. 

They should be greener than before cooking. Drain beans and transfer to a bowl. 

In the same water, cook parsnips until just tender, about 4 minutes. Drain and add to soybeans. 

Cook carrots until just tender, 3-4 minutes, drain and add to soybeans. 

Finally, cook daikon for 2-3 minutes, drain and stir into soybeans. 

In a wok or deep skillet, heat oil and saute chili and lemon zest for 1 minute. 

Add rice syrup, rice vinegar and soy sauce and stir well to combine. 

Remove from heat and stir in cooked vegetables and soybeans, along with cantaloupe, celery and lemon juice. 

Stir until ingredients are well-coated. Serve warm, garnished with black sesame seeds.


Try to find organic fresh soybeans or those marked non-GMO, to avoid those soybeans grown from genetically modified seeds.