Shintake Edamame Salad W/White Miso Vinaigrette

Connie "Kiyu" Guerrero


"I wanted a salad with a good mix of textures and colors, so I put together meaty mushrooms with smooth beans and added the beet greens for color and flavor. I wanted the dressing to have some Asian flavor to complement the beans and mushrooms, so I combined citrus, miso, and sesame."


★★★★★ 1 vote

30 Min


  • 1/3 c
    orange juice (fresh)
  • 2 Tbsp
    soy sauce (kikkoman light)
  • 2 Tbsp
    rice vinegar
  • 2 Tbsp
  • 2 Tbsp
    white miso (avail. asian market)
  • 1 medium
  • 4 Tbsp
    olive oil
  • 3 Tbsp
    sesame oil
  • 10 medium
    shintake mushroom (sliced)
  • 1 tsp
  • 1 large
    butter lettuce (torn into bite size)
  • 2 c
    baby beet greens or arugula
  • 1 c
    shelled cooked edamame
  • 3 sprig(s)
    green onions (greens only chopped)
  • 1 Tbsp
    sesame seeds (toasted)

How to Make Shintake Edamame Salad W/White Miso Vinaigrette


  1. Whirl orange juice, soy sauce, vinegar, honey, miso, and shallot in a blender. With blender running, pour in 3 tbsp. olive oil and the sesame oil and whirl 10 seconds. Set vinaigrette aside.
  2. Heat remaining vegetable oil in a large frying pan over high heat. Add shintakes and salt and cook, stirring, until mushrooms are browned, about 3 minutes. Let cool.
  3. In a large bowl, gently toss lettuce and beet greens with 2 tbsp. vinaigrette. Top with shintakes, edamame, green onions, and sesame seeds. Serve remaining vinaigrette on the side.

Printable Recipe Card

About Shintake Edamame Salad W/White Miso Vinaigrette

Course/Dish: Lettuce Salads
Other Tag: Quick & Easy

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